This Slow Cooker Buffalo Chicken Soup Is Deeply Satisfying
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It’s pretty much agreed upon that Buffalo chicken is one of the world’s best flavors. Sure, it started on wings, but these days you see it on pizza and in dips, and now it’s taking on the world of soup. The blogger behind The Magical Slow Cooker has devised a way to turn the game-day classic into a hearty, healthful, comforting bean soup. And as the blog name implies, it’s a simple-to-put- together recipe, made entirely in the slow cooker.
“I love anything spicy and I love how the chicken thighs help flavor the broth of the soup,” says the author. Sign us up! The prep basically couldn’t be easier — you just start with a package of mixed beans, rinsed and sorted, and toss them into the slow cooker with boneless, skinless chicken thighs, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, and a cup of Buffalo wing sauce (she suggests Frank’s Red Hot Original). Then add the chicken broth, stir, and place the bay leaf on top.
The soup take seven hours on high to cook, so you’ll have quite a bit of time to mince a little cilantro for garnish and fry up a few tortilla strips to add a bit of crunch on top. But if not, a few store-bought chips will work just as well.
Once the soup is ready, remove and discard the bay leaf. Then you’ll transfer the chicken thighs to a plate and shred them up using two forks, before tossing them back into the soup. Stir it up a little, along with the cilantro, and you’re ready to serve. It also goes well with a little shredded cheese sprinkled on top or perhaps a dollop of sour cream.
Get the recipe: Slow Cooker 15 Bean Buffalo Chicken Soup from The Magical Slow Cooker
