Print Recipe

Buffalo Chicken Wing Soup



  • 6 cups milk
  • 3 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 3 cups shredded cooked chicken (about 1 pound)
  • 1 cup (8 ounces) sour cream
  • 1/4 to 1/2 cup hot pepper sauce


  1. Combine all ingredients in a slow cooker.
  2. Cover and cook on LOW for 4 to 5 hours.
  3. Serve topped with crumbled bleu cheese and French fried onion rings, if desired.
  4. Accompany with celery sticks and Ranch dressing.

Yield: 8 servings (2 quarts)

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