From the “Slow Cookin’ Mamas” Slow Cookin’ Companion Cookbook
This substantial soup is the ideal solution for a chilly day. (Of course, it tastes pretty great when the weather’s warm, too!)
1 Tbls. oil
1 large onion, chopped
3 stalks celery, diced
2 to 3 cups cooked chicken, diced
1/4 cup butter
1/4 cup flour
1 cup chicken broth
2 cups milk
1 tsp. garlic salt
1 cup bottled buffalo wing sauce, (hot or mild)
4 oz. shredded cheddar cheese
Directions: Heat oil in a large skillet over medium heat. Add onion and celery and saute for about 5 minutes. Scraope veggies into the slow-cooker. Add cooked chicken to the slow-cooker. Melt butter in skillet over medium heat just until foamy. Whisk in the flour to make a roux, stirring well to incorporate all the flour. Cook 1 to 2 minutes, or until the roux is slightly golden. Scrape into the slow- cooker. Stir in broth and milk. Add garlic salt and wing sauce. Stir well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir in cheese about 20 minutes before serving.
Recipe submitted by Anne Block
You will LOVE the Crockin’ Girls Cookbook! Available at Adrians Boutique, it features and brilliantly photographs hundreds of great Slow-Cooker recipes! These are two young and very busy mamas who have simplified their lives through Slow Cooker Cooking.