Slow Cooker Buffalo Chicken Soup
1 box chicken broth
1 small onion, chopped
2 stalks celery, diced
1 carrot, julienned
1 tablespoon butter
1 1/2 cups fat free half and half (can use any form of dairy, though)
1 tablespoon hot sauce (more or less depending on how spicy you like it)
2 chicken breasts, raw
1 1/2 cup shredded mozzarella cheese
1 1/2 cups other cheese of choice (I don't like blue cheese and I had parmesan on hand so I used parmesan)
Combine all ingredients in a slow cooker. Cook on low 6-8 hours or high 3-4 hours (or until chicken is tender and can be shredded easily). Shred chicken and serve.
Notes: the cream will separate from the broth but it is still good. Also, I ended up adding a lot more hot sauce to my soup once it was finished cooking.