Slow Cooked Buffalo Chicken Wings and Broccoli Soup

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings


  • 1 pound chicken wings
  • 1 large head broccoli cut into florets
  • 1 small onion chopped
  • 2 large stalks celery chopped
  • 2 cloves garlic minced
  • Sea salt and freshly ground black pepper to taste
  • 4 cups low sodium chicken broth or use homemade
  • 1 14-oz. can full fat coconut milk
  • 1/4 cup hot sauce
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground paprika
  • 1 teaspoon dried oregano


  • In a large crock cooker, place first 4 ingredients (chicken wings through celery).
  • In a large bowl, combine remaining ingredients (garlic through oregano); pour over chicken mixture and stir to combine.
  • Cover and cook on LOW for 6 to 8 hours or until chicken is cooked through and vegetables are tender.


SERVING SUGGESTION: Turnip Fries – peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender. Season to taste with salt, pepper and garlic powder.
NUTRITION: 435 Calories; 29g Fat (58.1% calories from fat); 29g Protein; 18g Carbohydrate; 6g Dietary Fiber; 47mg Cholesterol; 1019mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 Vegetable; 1 Fat.
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