Buffalo Chicken Wing Soup
Yield: 8 servings (2 quarts)
6 cups milk
3 cans condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup sour cream
1/4 cup hot pepper sauce
- Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.
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