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Buffalo Chicken Wing Soup
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6 cups milk
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup (8 ounces) sour cream
1/4 to 1/2 cup hot pepper sauce
Combine all ingredients in a 5-qt. slow cooker. Cover and cook on low for 4-5
hours.
Yield: 8 servings (2 quarts).
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |