# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1 lb)
→ Vegetables & Aromatics
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
→ Dairy
04 - 8 oz cream cheese, softened and cubed
05 - 1 cup shredded cheddar cheese, plus extra for serving
06 - 1/2 cup sour cream
→ Liquids
07 - 4 cups low-sodium chicken broth
→ Sauces & Seasonings
08 - 2/3 cup buffalo wing sauce
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt
→ Garnishes
12 - Sliced green onions
13 - Crumbled blue cheese
14 - Chopped fresh parsley
# How to Make It:
01 - Place chicken breasts, diced onion, and minced garlic in the bottom of your slow cooker.
02 - Add chicken broth, buffalo sauce, smoked paprika, black pepper, and salt. Stir gently to combine all ingredients.
03 - Cover and cook on low for 4 hours, or until the chicken is tender and easily shreds.
04 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup.
05 - Add cream cheese, cheddar cheese, and sour cream. Stir continuously until melted and fully incorporated, using a whisk if necessary for smooth consistency.
06 - Taste the soup and adjust seasoning with additional salt, pepper, or buffalo sauce as desired.
07 - Ladle into bowls and serve hot, garnished with sliced green onions, blue cheese, or fresh parsley.
