Slow Cooker Buffalo Chicken Wing Soup

Ingredients and Weight:

• 2 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1/4 cup honey
• 1/4 cup hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled blue cheese
• Chopped fresh celery, for garnish (optional)

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

2 out of 5

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken breasts and cook until browned on all sides.
3. Remove the chicken from the skillet and shred it into bite-sized pieces.
4. Add the onion and garlic to the skillet and cook until softened.
5. Stir in the chicken broth, water, tomato sauce, diced tomatoes, honey, hot sauce, Worcestershire sauce, oregano, salt, and black pepper.
6. Transfer the mixture to a slow cooker.
7. Add the shredded chicken and stir to combine.
8. Cook on low for 6-8 hours, or until the soup has thickened and the chicken is cooked through.
9. Stir in the mozzarella and blue cheese before serving.
10. Garnish with chopped celery, if desired.

Nutritional Information:

• Calories: 300
• Fat: 15 grams
• Carbohydrates: 25 grams
• Protein: 30 grams

Dish Characteristics:

• Creamy and flavorful
• Slight kick from the hot sauce
• Comforting and satisfying
• Perfect for a cold winter night

User Comments:

• "This soup is amazing! It's so easy to make and the flavor is incredible."
• "I love the combination of the buffalo sauce and the chicken broth. It's the perfect balance of heat and comfort."
• "This soup is a hit with my family. We've made it several times and it's always a crowd-pleaser."
• "The shredded chicken and the gooey cheese make this soup so rich and decadent."
• "I highly recommend this soup to anyone who loves buffalo chicken wings or chicken soup."

Special Precautions and Tips:

• Use a slow cooker that is at least 6 quarts in size.
• If you prefer a spicier soup, you can add more hot sauce to taste.
• If you don't have any blue cheese, you can substitute with crumbled feta or goat cheese.
• For a thicker soup, you can mash some of the diced tomatoes before adding them to the slow cooker.
• Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.