Slow Cooker Buffalo Chicken Soup

• Meat

  • 1/3 cup Buffalo wing sauce

• Produce

  • 1 1/2 cups Celery

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1/3 cup Blue cheese dressing

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Dairy

  • 1 (4-ounce tub Blue cheese
  • 1/2 cup Butter
  • 1 cup Cheddar, sharp

• Other

  • 1 1/2 pounds (about 3 average-sized boneless, skinless chicken breasts

Found on fivehearthome.com

Description

Directions

• Melt the butter in a medium saucepan over medium-low heat. Stir in the flour and whisk continuously for 1 minute. Slowly whisk in the chicken broth. Increase the heat to a simmer and whisk continuously for several minutes, until the sauce is smooth and thickened. Remove the saucepan from the heat, and stir in the salt, pepper, Buffalo wing sauce, and blue cheese dressing. Set aside to slightly cool.
• Place the chicken breasts in a large slow cooker. Top them with the chopped celery and pour the sauce over the top. Cover the slow cooker and cook on LOW for 4 to 6 hours until the chicken is tender and cooked through but not overcooked.
• Transfer the chicken to a cutting board, stir the cheddar into the slow cooker, and cover the slow cooker for the time being. Pull the chicken into large chunks and stir it back into the slow cooker. Adjust salt and pepper to taste, cover the slow cooker, and cook for 15 minutes, until the cheese is melted and all of the ingredients are heated through. Stir well. Ladle into bowls, top with blue cheese crumbles, and drizzle with extra Buffalo wing sauce, if desired. Serve with celery sticks on the side.