My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. —Pat Farmer, Falconer, New York
Ingredients
- 5 cups 2% milk
- 3 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
- 3 cups shredded cooked chicken (about 1 pound)
- 1 cup sour cream
- 1/4 to 1/2 cup Louisiana-style hot sauce
- Optional: Sliced celery and additional hot sauce
Directions
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
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