This Crock-Pot, Low-Carb Buffalo Chicken Soup basically makes itself!
Buffalo chicken dip and buffalo chicken wings just might be the quintessential game-day snacks. The dip is warm, spicy, and perfect for dunking your favorite chips, crackers, or veggies into—a guaranteed crowd-pleaser that disappears in minutes (at least at my house!). And the wings? Let’s just say they’re always the star of the spread. But what if I told you there’s a way to enjoy those same bold, tangy flavors in a totally unexpected way? If you don’t want to get your hands dirty, I have a new format for this classic dish that just might surprise you: soup.
That’s right; this buffalo chicken soup has all the heat, tang, and savory goodness that you love about the traditional dip, just in a sippable, slurpable form. It all comes together right in your Crock-Pot, where you can set it and forget it while you watch kickoff. You’re about to be the MVP of game-day cooking
Is Crock-Pot, Low-Carb Buffalo Chicken Soup Healthy?
Is this the healthiest thing ever? Not really, but are game-day eats really supposed to be? With the ghee, cream, and ranch dressing, this recipe has its fair share of fat and calories, though the celery, onions, and chicken have some vitamins and minerals we won’t turn our nose up at (it’s not all for naught!).
If you’d like to lighten things up a tiny bit, you can substitute the heavy cream with half-and-half or light coconut cream, though your soup will be less rich. You can also opt for a ranch dressing that’s lighter in calories or made with natural ingredients for a healthier take.
A Dip With A Long History
That signature buffalo flavor we all know and love was created in Buffalo, New York, with the invention of the beloved buffalo wing. In 1964, Frank Bellissimo, owner of the Anchor Bar, tossed chicken wings—a part of the bird commonly thrown away—in a savory mix of hot sauce and butter. A legendary dish was born. Since then, that classic buffalo flavor has been adapted into pizzas, dips, and, as you can see now, even soup.
How To Make Ahead And Store
You can totally make this soup 1 day ahead; the flavors will just get better as they meld together overnight in the fridge. Just transfer it back to the slow cooker over the warm setting when your guests are arriving. You can store leftovers in an airtight container in the fridge for up to 4 days. You can also transfer leftovers to freezer-safe containers and freeze them for up to 3 months.
Serving Suggestion
With this in the center of your game-day snack station, it’s time to fill in the rest of the space! Onion Rings, Jalapeño Poppers, Deep-Fried Deviled Eggs, and Pickle Dip are all certified crowd-pleasers. And for another hearty option, this Buffalo Chicken Chili is a hit with crowds, too.
Recipe
Ingredients
- 1/2 tablespoon ghee
- 3/4 cup celery thinly sliced
- 1/4 cup onion diced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup ranch dressing
- 1/4 cup hot sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon paprika
- 1/2 pound chicken thighs
- 1 tablespoon tapioca starch
- Green onion sliced (for garnish)
Instructions
- Heat the ghee in a large pan over medium-high heat. Add in the celery and onion and cook until they just begin to soften and brown, about 3-4 minutes. Add to a 7-quart slow cooker.
- Add all the remaining ingredients up to the chicken and stir until combined. Nestle the chicken into the liquid. Cover and cook on high for 3 hours.
- In a medium bowl, whisk the tapioca starch and 2 tablespoons of the cooking liquid until smooth. Stir it back into the slow cooker, making sure it's mixed and smooth. Cook another 1 to 2 hours, or until the soup thickens a little bit.
- Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker.
- Ladle into bowls and serve topped with green onions.
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