Buffalo Wing Soup 3 cups cooked and cubed chicken 1/2 yellow onion, chopped 3 stalks celery, chopped 1/4 cup butter, unsalted 1/4 cup flour 2 cups fat free milk (or no higher than 2% â€“ it will curdle) 1 cup chicken broth 4 oz. Velveeta 1/3 cup hot wing sauce (more, if you like it hotter) 1/2 tsp. celery salt 1/2 tsp. garlic salt
Add chopped onion, celery, and chopped chicken to your crockpot. Pour in chicken broth and milk. Add Velveeta and salt.
Make a roux with the flour and butter. (Melt butter in microwave and then whisk in the flour.) Add to the crockpot, along with the hot sauce.
Cover and cook on low for 6-8 hours (or on high for 3-4 hours). Delicious.