From the book/magazine “Crock Pot Slow Cooker Recipes”. I’m always looking for new recipes for my Crock Pot but this book was a hot mess, implying that the recipes were intended for a 4 quart pot. Some of them were but I discovered, after making the adjustments for a 6 quart pot, many were already meant for a larger cooker. So, to be safe, I’m recommending you not go smaller than a 5 quart with this, or any other recipe, I include here from that book.
Problems with pot size aside, this was a delicious soup. Very thick and rich. Perfect after a day out in the snow. Haven’t tried freezing it, yet, but it reheats from the fridge nicely.
- 2-1/2 pounds skinless, boneless chicken breasts, cut into about 10 pieces
- 24 ounces buffalo chicken wing sauce, divided (the actual wing sauce, not plain hot sauce)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 quart half and half
- 16 ounces sharp Cheddar cheese, shredded
- 28 ounces chicken broth
- 1/2 cup chopped red onion
- Blue cheese crumbles (optional)
- Celery sticks (optional)
Add chicken and half the wing sauce to the slow cooker. Cover and cook on LOW 6 to 8 hours.
Remove the chicken from the sauce and shred with two forks. Return the shredded chicken to the cooker (along with any sauce that may have come out with it).
Melt butter in a large skillet over low heat. Add flour; cook and stir 2 to 3 minutes or until mixture thickens and turns golden brown. Add half and half, and cheese; stir while cooking for 5 to 7 minutes until cheese is melted and mixture just starts to thicken. Add cheese mixture, broth, remaining wing sauce and red onions to the slow cooker; mix well. Cover and cook on LOW for 2 to 3 hours. Garnish with Blue cheese. Serve with celery, if desired.
Makes 12 servings