|I have decided the crockpot excels at two tasks: cooking meats that will be shredded (chicken soft tacos, Dr. Pepper pulled pork, etc...) and making soup (chicken enchilada soup.) This soup was no exception. I altered my meal plan to include it as soon as I saw it on Prevention RD's fabulous blog. I made a few changes, I omitted the bleu cheese and added carrots...just like I like my Buffalo wings. C and Miss F both enjoyed this soup very much, but both of them refused to eat any celery. Their loss. Little did they know that there was celery inside the soup. Tricky, tricky.|
4 to 6 red potatoes, cut into bite size pieces
2 breasts boneless, skinless chicken, cut into bite sized pieces
½ onion, roughly chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
¼ teaspoon salt
½ teaspoon pepper, divided
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper
2 cups half-and-half
2/3 cups chicken broth
¼ cup all-purpose flour
1/3 cup Franks hot sauce or wing sauce of your choosing
5 celery stalks, cut in half, for serving
Add the potatoes, chicken, onion, carrots and celery to your crockpot. Sprinkle in salt, pepper, thyme, and cayenne pepper.
Combine the half and half and chicken broth in a four cup measure. Add the flour and whisk until smooth. Add the hot sauce and whisk again. Pour the hot sauce mixture over the chicken and vegetables in the crockpot. Cover and cook on high for 5 hours or low for 10. Before serving, stir well.
Top with drizzle of buffalo sauce, if desired. Serve with celery stalks.
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