Slow Cooker Buffalo Chicken Wing Soup

Ingredients

• 5 ounces cheese blue crumbled
• 4  carrots diced
• 3  celery stalks diced
• 32.3 ounce cream of chicken soup canned
• 4 cups chicken breast shredded cooked
• 6 cups half-and-half 
• 1 cup pepper sauce hot to taste
• 3  potatoes cubed peeled
• 1 cup cup heavy whipping cream sour

Equipment

Directions

1. Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.