Crock-Pot, Low-Carb Buffalo Chicken Soup
User Reviews
5
Crock-Pot, Low-Carb Buffalo Chicken Soup
Description
The Crock-Pot, Low-Carb Buffalo Chicken Soup recipe uses ghee to sauté celery and onion until just softened and lightly browned, which contributes subtle sweetness and depth. These aromatics go into a slow cooker with chicken broth, ranch dressing, hot sauce, spices, and chicken thighs, allowing flavors to develop over several hours on high heat.
After initial cooking, tapioca starch mixed with liquid is stirred in to thicken the soup slowly as it continues cooking. Once the chicken is shredded and returned to the pot, the soup has a creamy texture accented by tangy and spicy Buffalo sauce notes balanced by ranch dressing. Garnishing with sliced green onions adds a mild pungency and color.
This soup serves well on its own as a hearty meal or accompanied by side salads or low-carb breads. The slow cooker method allows for convenient preparation with tender chicken and rich broth-based flavor.
Ingredients
- 1/2 tablespoon ghee
- 3/4 cup celery thinly sliced
- 1/4 cup onion diced
- 2 cups chicken broth low-sodium
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup ranch dressing
- 1/4 cup hot sauce
- 1/2 teaspoon salt sea salt
- 1/4 teaspoon paprika
- 1/2 pound chicken thighs
- 1 tablespoon tapioca starch
- green onion sliced (for garnish)
Instructions
- Heat the ghee in a large pan over medium-high heat. Add in the celery and onion and cook until they just begin to soften and brown, about 3-4 minutes. Add to a 7-quart slow cooker.
- Add all the remaining ingredients up to the chicken and stir until combined. Nestle the chicken into the liquid. Cover and cook on high for 3 hours.
- In a medium bowl, whisk the tapioca starch and 2 tablespoons of the cooking liquid until smooth. Stir it back into the slow cooker, making sure it's mixed and smooth. Cook another 1 to 2 hours, or until the soup thickens a little bit.
- Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker.
- Ladle into bowls and serve topped with green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 6.9g | 2% |
| Protein | 11.9g | 24% |
| Fat | 26.2g | 40% |
| Saturated Fat | 8.2g | 41% |
| Cholesterol | 46mg | 15% |
| Sodium | 933mg | 39% |
| Potassium | 359mg | 8% |
| Fiber | 0.6g | 2% |
| Sugar | 1.1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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