Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless skinless chicken breasts
  • 1 small yellow onion (diced)
  • 2 cups diced baby carrots
  • 2 cups diced yukon gold potatoes (leave skins on)
  • 2 cups chicken broth
  • 1/4 cup buffalo sauce ((I use Frank's Red Hot))
  • 1 oz. packet Ranch dressing mix
  • 1/2 tsp. garlic powder
  • 1/2 tsp. celery salt
  • 8 oz. cream cheese
  • 1 cup shredded sharp cheddar cheese

Instruction

  • To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt. Stir well.
  • Cover and cook on high 3-4 hours or on low 4-6 hours.
  • Remove Chicken breasts from crockpot and shred with forks.
  • Return shredded chicken to crockpot.
  • Place the cream cheese in a microwave-safe bowl. Heat for 30 seconds or until soft. Add the cream cheese and shredded cheese to the crockpot. Stir.
  • Cook an additional 30 minutes on high.
  • Stir soup well to make sure cream cheese and cheddar cheese are fully dissolved.
  • Taste soup and add additional hot sauce, if desired.
  • Serve hot, enjoy!