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Buffalo Chicken Wing Soup

Source of Recipe

Posted by Linda Roth


Recipe Introduction

Source: Quick Cooking magazine - September/October 2001

List of Ingredients

6 C. milk
3 (10 3/4 oz.) cans condensed cream of
chicken soup, undiluted
3 C. shredded cooked chicken (about 1 lb.)
1 C. (8 oz.) sour cream
1/4 to 1/2 C. hot pepper sauce


Recipe

Combine all ingredients in a slow cooker. Cover and cook on LOW for 4 to 5 hours. Yields 8 servings (2 quarts)