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Keto Crockpot Creamy Buffalo Chicken Soup - Cozy, Spicy, and Low-Carb

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Broth: 4 cups low-sodium chicken broth
  • Buffalo sauce: 1/2 to 3/4 cup (choose your favorite brand; check labels for sugar)
  • Cream cheese: 8 ounces, softened and cubed
  • Shredded cheddar: 1 to 1 1/2 cups
  • Heavy cream: 1/2 cup
  • Butter: 2 tablespoons (optional, for extra richness)
  • Celery: 2 ribs, finely chopped
  • Onion: 1/2 medium, finely chopped (or 1 teaspoon onion powder for fewer carbs)
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Ranch seasoning or dry herbs: 1 tablespoon ranch seasoning, or 1 teaspoon each dried dill and parsley + 1/2 teaspoon onion powder
  • Smoked paprika: 1/2 teaspoon (optional)
  • Salt and pepper: To taste
  • Toppings (optional but great): Sliced green onions, crumbled blue cheese, chopped cilantro or parsley, extra buffalo sauce, a squeeze of lemon

Method
 

  1. Load the crockpot: Add chicken, broth, celery, onion, garlic, ranch seasoning or herbs, smoked paprika, and 1/2 cup buffalo sauce. Stir to combine.
  2. Slow cook: Cook on Low for 5–6 hours or on High for 2 1/2–3 1/2 hours, until the chicken is tender and easy to shred.
  3. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return it to the crockpot.
  4. Add the creaminess: Stir in cream cheese cubes, heavy cream, cheddar, and butter. Cover and cook on Low for 20–30 minutes, then whisk or stir until smooth and silky. Taste, then add more buffalo sauce if you want extra heat.
  5. Season: Add salt and pepper to taste. If it’s too thick, splash in more broth. If too thin, let it cook uncovered for 10–15 minutes to reduce slightly.
  6. Serve: Ladle into bowls and top with green onions, blue cheese, and a drizzle of buffalo sauce. A squeeze of lemon brightens everything.