This Crockpot Buffalo Chicken Stew is the perfect way to enjoy slow cooker buffalo chicken in soup form! Warm and comforting with a kick of hot sauce and blue cheese!
I've been on the rampage lately trying, tweaking, and creating dinner recipes that are not only delicious and filling, but CHEAP. We love our days indulging in takeout, and hot wings are one of those fast dinner solutions for us when we're short on time and everyone is hungry. We typically will get hot wings for us and a pizza for the kids to share. $40 gone, right there! I'll talk about it here on Mostly Homemade Mom until I'm blue in the face: it's SO much cheaper to eat at home.
I know we're not alone here, in our 30's, and really coming to terms with how to both pay off student loan debt and save money at the same time. Do you save more than you pay off or vice versa? I really don't know if there is a correct answer to that question! But I will say that one of the things we have to do is have automatic transfers to our savings account, and automatic additional payments made to student loans - BEFORE that money hits our account. If it's in there, I will inevitably use it. Out of sight, out of mind - am I right?!
I am here to tell you that while you may need to cut back on your food budget, you absolutely do not need to sacrifice flavor in any way. This Crockpot Buffalo Chicken Stew is absolute proof of that! Paired with a great sale on boneless skinless chicken breasts and canned Great Northern beans, this entire recipe came WELL under $10 for the entire recipe. All four of us had plenty for dinner that night, and I was left with three containers of soup in the fridge that I enjoyed for lunch that week.
yield: 8 servingsAuthor: Kelly Miller - Mostly Homemade Momprint recipe
Crockpot Buffalo Chicken Stew
A slow cooker chicken soup with carrots, celery, beans, hot sauce, and topped with blue cheese dressing.
prep time: 10 MINScook time: 4 hourtotal time: 4 hours and 10 mins
2-3 lbs boneless skinless chicken breasts
2 stalks celery, diced
1/2 onion, diced
2 carrots, peeled and diced
4 15oz cans Great Northern beans, drained and rinsed
2 14oz cans diced tomatoes, undrained
5 oz bottle hot sauce
salt & pepper
blue cheese dressing or sour cream
Place all ingredients, besides dressing or sour cream, into the bottom of a Crockpot. Add enough water to cover ingredients.
Cover and cook on high for 4 hours or on low for 6 hours. Shred chicken with 2 forks and stir stew well.
Serve bowls topped with blue cheese dressing or sour cream.
This is such a great recipe to freeze leftovers, too! I'm not a blue cheese fan, but Paul is and he actually said he preferred the sour cream topping instead. Feel free to add extra hot sauce to your bowl if you'd like - this was actually just enough heat for the boys to handle so hopefully yours would, too.
If you try this one, let me know how much you enjoyed it as well as any tweaks you made to make it your own!