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Slow Cooker Buffalo Chicken Noodle Soup

  • Author: Morgan
  • Prep Time: 15 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 8 servings 1x


  • 1 1/2 lbs boneless, skinless chicken breasts
  • 4 medium carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons dry ranch dressing mix
  • 1/2 cup Frank’s buffalo sauce, plus more to taste
  • 6 cups low-sodium chicken broth
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons cornstarch
  • 2 1/2 cups uncooked wide egg noodles
  • 1/4 cup roughly chopped fresh parsley
  • Blue cheese crumbles, for serving (optional)


  1. In a slow cooker, combine the uncooked chicken breasts, carrots, celery, yellow onion, garlic, ranch mix, buffalo sauce, and chicken broth. Cover and cook on low heat for 6 hours, or until the chicken is easily shredded with a fork.
  2. Remove the cooked chicken from the slow cooker, roughly shred so that large pieces still remain, and then chop into bite-sized chunks. Set aside.
  3. Taste and season the broth accordingly with salt, pepper, and additional buffalo sauce, if desired.
  4. Combine the cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the slow cooker, and then add in the egg noodles and parsley. Cook for 10 additional minutes, or until the noodles are softened. (Note: if not serving the soup immediately, boil the noodles separately and add upon serving. The noodles will disintegrate if left in the slow cooker too long.)
  5. Stir the chicken back into the soup and serve. Top with blue cheese crumbles, if desired.