I love buffalo wings, and anything spicy, so I try my hardest to find new ways to make my favorite food. The options are endless with the additions you can add, so try it out and let me know what you think. This is a gluten free recipe.
1/4C Gluten Free Flour (can use regular AP)
3 C Chicken Stock
1 Red Onion, diced small
2 Carrots, chopped (optional)
2 Celery Stalks, chopped
2 Cloves Garlic, minced
2 C Shredded Chicken (can add cut up raw boneless, skinless chicken breast)
1C Hot Sauce (amount depends on how spicy you want it, you can add more or less)*
1 1/2C Heavy Cream
1/2 C Diced Potato
1/4tsp. Dried Thyme
1/2tsp. Celery Seed
1 Packet Ranch Seasoning (optional)*
4 Slices Bacon, cooked crispy and crumbled
1/2C Finely Chopped Cabbage (optional-this is how I hide vegetables for my kiddos)
1/2 C High Fat Plain Greek Yogurt, can use same amount cream cheese (optional-can use this to make creamier)
2C Chicken Broth
Toppings: Green Onions, Cilantro for topping. Can also cook extra bacon if you desire.
- Melt butter in small saucepan over low heat, stir in flour to make a roux. Stir in 3C Chicken Stock, stir well to ensure all of the roux is mixed well. You are essentially making a gravy, but it will aid in thickening the soup as it cooks.
- Add all other ingredients to crockpot (except toppings), cook low for about 6 hours, or if cooking overnight just place pot on warm. As long as chicken and vegetables are done, then you are good to go.
- Top with your favorite toppings and with a warm crusty bread. Enjoy!