This is going to be a quick one. It’s 5:24 a.m. and I’m supposed to go for a run in 6 minutes. And that’s all I have to say about that.
Crockpot Buffalo Chicken Soup
Adapted from A Year of Slow Cooking
- 1/4 cup flour
- 1/4 cup unsalted butter
- 1/2 onion, chopped
- 3 celery stalks, chopped
- 2 cups cooked and cubed (or shredded) chicken
- 3/4 cup chicken broth
- 2 cups fat free milk (or no higher than 2%)
- 1/2 tsp garlic powder
- 1/2 cup hot wing sauce
- 4 oz Velveeta, cubed
- Melt the butter in a small saucepan over low heat. Whisk in the flour. Set aside.
- Put the chopped onion and celery into the slow cooker. Add the chicken, broth, and milk. Sprinkle the garlic powder on top. (Note: The original recipe calls for celery salt and garlic salt. I don’t like to add much salt to soups when I’m cooking (and as the recipe states, the cheese and broth have enough salt on their own), so I leave it out. But feel free to add it if you like salty soups)
- Stir in the flour and butter mixture. Add hot sauce.
- Cover and cook on low for 6-8 hours, or on hight for 3-4 hours. Stir in Velveeta 20 minutes before serving.
Wow this is good soup. This is “Cook it for lunch and then “forget” to tell your husband that you made it so you can eat the rest by yourself all week” good.