Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.

  • Prep 15 MIN
  • Total 8 HR 15 MIN
  • Servings 6


 Reynolds™ Slow Cooker Liners

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup Frank’s™ RedHot™ Buffalo Wings Sauce (from 12-oz jar)
 Crumbled blue cheese, if desired


  • 1 Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • 2 In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.
  • 3 Cover; cook on Low heat setting 8 to 10 hours.
  • 4 Stir in buffalo wing sauce. Serve sprinkled with blue cheese.