Buffalo Chicken Soup (Easy Freezer-to-Slow Cooker Recipe!)

Looking for a warm and hearty soup? This slow cooker buffalo chicken soup is budget friendly and freezer friendly for a delicious and easy dinner.

Fall is officially here, which brings two very important things—cooler temperatures and FOOTBALL! Of course, it also means busier days, with more activities and obligations and less time to spend in the kitchen. Luckily for all of us, today’s easy slow cooker buffalo chicken soup is pretty much the ideal fall recipe—hearty, delicious and so ridiculously easy, it can barely even be considered cooking.

In other words? It’s practically perfect in every way.

With just a few budget-friendly, easy ingredients, it comes together in minutes, then freezes beautifully until you’re ready to throw it in the crockpot, no pre-cooking, pre-soaking or thawing required. Seriously, it couldn’t be any easier!

Of course, the easiest recipe in the world doesn’t help much if your family won’t eat it, but luckily this one is almost guaranteed to be a hit! My husband and oldest daughter both declared it the best soup they’ve ever had. (My youngest daughter thought it was a tad bit spicy, but still really liked it, especially with more blue cheese.)  By the way, if your family doesn’t do spicy food, you can always use mild buffalo sauce to cut down on the heat!

Also, be sure to use the Ham-Beens brand beans if you can, as they include a flavor packet that helps season the soup. They can be found at most major grocery stores!

Buffalo Chicken Soup (Easy Freezer-to-Slow Cooker Recipe!)

Here is what you need:

Step 1: Open Ham-Beens package and set aside flavor packet. Rinse beans. Check for any unwanted debris.

Step 2: Chop onion, carrot and celery.

Step 3: In large bowl, combine beans, carrots, celery, onion, Ham-Beens flavor packet and broth or water. Stir until packet contents are dissolved.

Step 4: Divide chicken into two gallon-size freezer bags (be sure to label bags first!). Divide soup mixture into bags over top of chicken. Freeze until needed.

Step 5: Cook in a 4-6 quart slow cooker on high for 4-5 hours or on low for 7-8 hours. Remove and shred the chicken with fork and add back to the crock pot.

Step 6: Pour in ½ cup buffalo sauce (or more to taste); stir to combine. Serve with blue cheese crumbles.

For more freezer-friendly recipes, check these out:

• Easy Slow-Cooker Cranberry Chicken (It&’s Freezer-Friendly Too!)
• Easy Freezer Ham &  Bean Soup
• Buffalo Chicken Soup (Easy Freezer to Slow-Cooker Recipe!)

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