Buffalo Chicken Wing Soup

Mary Lynn Miller, Reinholds, PA

Donna Neiter, Wausau, WI

Joette Droz, Kalona, IA

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 3-qt.

6 cups milk

3 10¾-oz. cans condensed cream of chicken soup, undiluted

3 cups (about 1 lb.) shredded or cubed cooked chicken

1 cup (8 ozs.) sour cream

1-8 Tbsp. hot pepper sauce, according to your preference for heat!*

1. Combine milk and soups in slow cooker until smooth.
2. Stir in chicken.
3. Cover and cook on Low 3¾-4¾ hours.
4. Fifteen minutes before serving stir in sour cream and hot sauce.
5. Cover and continue cooking just until bubbly.

*Start with a small amount of hot sauce, and then add more to suit your—and your diners’ tastes!