Monday, July 2, 2012

Buffalo Chicken Soup

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6 cups of milk
3- 10 3/4 oz cans of cream of chicken soup
3 cups cooked chicken shredded
1 cup sour cream
1/2 to 3/4 cup hot pepper sauce, to taste
2 tablespoons ranch dressing mix
shredded cheese optional

Combine all ingredients in a 5 quart slow cooker, stir well. Cover and cook on low setting for 4-5 hours. If desired, garnish individual servings with cheese. Serves 12-16.

2 comments:

Luludou said...

That soup sounds yummy and I love that it's in the crockpot!

CraftyLady said...

Thanks for posting this recipe. I made it last week and Hubby and I loved it.