Buffalo Chicken Soup

I modified this from the Year of Slow Cooking blog. It doesn't quite remind me of buffalo wings, but it's delicious none the less.

Buffalo Chicken Soup


1/4 cup butter
1/4 cup flour
2 cups cooked, shredded chicken
3 stalks celery, chopped
2 cups low fat milk
1 cup chicken broth
4 ounces low fat cream cheese
1/3 cup Frank's Red Hot sauce
1/2 tsp garlic powder

In a small sauce pan, heat butter until melted. Stir in the flour, and heat until thoroughly blended, stirring constantly. Set aside.

Combine chicken, celery, milk, chicken broth, cream cheese, hot sauce, and garlic powder in a 3-4 quart crockpot. Stir in butter mixture. Cover and cook on low for 6 to 8 hours.