Slow Cooker Buffalo Chicken Soup

Gluten Free. This quantity maxes out my large crock pot. Pillsbury recipe modified for my needs.

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Step 1

Dice onion into medium sized pieces. Clean & slice celery. Drain & rinse corn. Trim & clean chicken breasts. Cut into bite sized chunks & add all these ingredients into the slow cooker

Step 2

Shred cheese and set aside

Step 3

Microwave the cream cheese 30 to 45 seconds or longer if necessary to soften the cheese. Add hot sauce and whisk together.

Step 4

Add some chicken broth to the cream cheese mixture and whisk together. Add this to the slow cooker. Pour in additional broth until liquid is about 1 inch from top rim. Stir to mix and add 1/2 of the cheese.

Step 5

Cook on LOW for 5 hours.

Step 6

Stir in the other half of the cheese, leave to melt for approximately 10 minutes.

Step 7

Fill a bowl halfway with tortilla chips, ladle soup over top and serve.