1 Review

I loved this recipe, perfect for pot lucks. I've made several times and always turns out good with rave reviews. I increased servings to 10 to fill the pot, used Franks Red Hot Buffalo wing sauce, increased Velveeta slightly b/c I'm a cheese freak, and used whole/vit D milk instead of 2% thinking of thickness. The roux was tricky for my limited knowledge at first, but I eventually learned to microwave for 45/60 seconds at a time and stir with a wooden spoon and it's now easy. i think the viscosity of a thick syrup or milkshake is best, any more cook time and it gets harder and didn't mix in the soup as easily for me. Thanks for sharing!

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OHGentChef January 31, 2014
Crock Pot Buffalo Chicken Soup