Slow Cooker 15 Bean Buffalo Chicken Soup
52 Comments Jan 25, 2019
Updated Apr 22, 2024
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Sponsored by Hurst’sⓇ Hambeen’sⓇ 15 Bean SoupⓇ, though all opinions are mine alone.
Slow Cooker 15 Bean Buffalo Chicken Soup is spicy and hearty. A great meal for game day! Use a package of 15 bean soup to make this spicy meal!
Buffalo chicken is one of our favorite things to make in the slow cooker, why not make it into a soup?
Hello! I have a new recipe for you to try for game day. It has all the expected flavors you’d want for game day but with a unique twist, 15 bean soup mix! If you want a buffalo soup without beans be sure to try my Creamy Buffalo Chicken Soup Recipe.
As you may know, I’ve been busy the last few months creating recipes for Hurst’sⓇ HamBeensⓇ and am happy that I’ve signed up to do a few more.
This recipe has been one of my favorites, I love anything spicy and I love how the chicken thighs help flavor the broth of this soup.
How to Make:
You will need these ingredients:
- Hurst Hambeens 15 Bean Soup
- Boneless skinless chicken thighs
- Yellow onion
- Celery
- Carrots
- Garlic powder
- Oregano
- Black pepper
- Buffalo sauce
- Chicken broth
- Bay leaf
- Cilantro for serving
- Tortilla chips for serving
Directions:
- Rinse and sort beans, discarding any debris. We won’t be using the ham flavor packet for this recipe, you can save it for another recipe if desired.
- Add the rinsed and sorted beans to the slow cooker. Add the chicken, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, buffalo sauce, chicken broth to the slow cooker, stir. Add the bay leaf on top.
- Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
- When the cooking time is up, remove the bay leaf. Remove the chicken thighs onto a plate and shred them with two forks. Add the shredded chicken to the slow cooker. Add the minced cilantro, stir and serve.
I served this soup with homemade tortilla strips. I made those by cutting up corn tortillas and frying them in hot oil. This soup is on the spicy side, to cool it down serve with a dollop of sour cream.
If you love this 15 bean recipe and want to see more like this you can find them at Hurst’s Hambeens. I hope you enjoy this recipe and have a great weekend.
More dried bean recipes you will love:
- Slow Cooker Cajun 15 bean Soup with Leftover Turkey
- Slow Cooker 15 Bean Soup with Ham
- Slow Cooker Ham and Beans
- 15 Bean Soup with Ham and Collard Greens
- Slow Cooker Chicken Chili
- Slow Cooker Pinto Beans and Bacon
- Slow Cooker Vegetarian Cajun 15 Bean Soup
Slow Cooker 15 Bean Buffalo Chicken Soup
How to Video
Ingredients
- 20 oz. pkg. Hurst’sⓇ HambeensⓇ 15 bean SoupⓇ mix, (won’t be using the included ham seasoning, save this for another recipe)
- 2 lbs boneless skinless chicken thighs
- 1 yellow onion, diced
- 3 celery ribs, sliced
- 3 carrots, sliced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. oregano
- 1/2 tsp. black pepper
- 1 cup buffalo wing sauce, (I use Frank’s Red Hot original)
- 9 cups chicken broth
- 1 bay leaf
- 2 Tbsp. finely minced cilantro
- tortilla chips or tortilla strips for serving
Instructions
- Rinse and sort beans, discarding any debris. We won’t be using the ham flavor packet for this recipe, you can save it for another recipe if desired.
- Add the rinsed and sorted beans to the slow cooker. Add the chicken, onion, celery, carrots, garlic powder, onion powder, oregano, pepper, buffalo sauce, chicken broth to the slow cooker, stir. Add the bay leaf on top.
- Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
- When the cooking time is up, remove the bay leaf. Remove the chicken thighs onto a plate and shred them with two forks. Add the shredded chicken to the slow cooker. Add the minced cilantro and stir.
- Serve with tortilla chips or homemade tortilla strips. Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
This recipe is sponsored by Hurst’s Hambeens 15 Bean Soup, though all opinions are mine alone.
Is 7 hours on “High” correct?
I have never cooked anything on high for that long.
Soups with dried beans do best on high, so the beans will soften.
Ladies and Gentlemen;
We have yet another winner, and this one came out DEELICIOUSLY out of this world.
I followed MOST he instructions. However, I did soaked the beans for 24 hours since I love fantastically soft beans. I also added a pound of melted butternut squash, and pound of uncured apple smoked bacon- which I cut in pieces., and finally a batch of scallions, which I chopped along with the cilantro. I would have added more chicken and vegetables, besides the ones in the instructions, but I ran out of room. ALL THANKS TO SARAH for this and all wonderful and exquisite ideas she shares with all of us. THANK YOU! THANK YOU! THANK YOU!
To weigh in on the non soaking of the beans, I would like to share that I decided to make the recipe exactly as written, and the beans were cooked perfectly! This was the first time I have tried a recipe for the first time and wouldn’t change anything. Perfect amount of heat, chicken, etc…
Thanks so much for sharing this! A definite keeper!
I made this in a 7 quart slow cooker. I put in a 1/2 cup of hot sauce instead of the full cup and added an extra cup of chicken broth; otherwise, everything else was the same. I put it in the fridge the night before and cooked it on low for 10 hours the next day. Everything turned out perfectly! It is incredibly tasty. Definitely a keeper!
So happy to hear!! Stay tuned I have a recipe coming like this but with pizza flavors, soooo good.
Suspect this will not get posted but…..after reading the comments above and looking at the pictures, tried this recipe. Beans were crunchy, even after soaking the beans for 36 hours and cooking on low for 2 x 10 hours on low, in a brand new Slow Cooker! Only tasted the hot Sauce even with only 1/2 cup used! So disappointed. This is the first time to have ever commented on a recipe!
This is not a Presoak recipe. Soaking beans that long they start to ferment. Your slow cooker may be broken if you cooked them for 20 hours and they still aren’t tender. I’m sorry this didn’t work got you.
@GB. Wow something has to be wrong with your slow cooker. I just made this recipe yesterday and my oldest son and I are still talking about. I followed everything to the exact. I was worried about the soaking of the beans as well. I soaked them in cold water for about 1 hour, placed all the ingredients and cooked for about 7 1/2 hours…..DELICIOUS!!!! Adding to my favorites!!!
I followed someone’s comments to put the beans in without pre soaking and this was a mistake with a bad outcome. Also the sodium count is off the charts thanks to all of the buffalo sauce
I did not presoak and did the video with the beans. Maybe you didn’t cook them long enough?
What does it mean to sort the beans? Might be a stupid question but I didn’t understand the sorting after rinsing.
Not s stupid question. Very rarely in beans there can be a rock or clump if dirt. Sort that out. 🙂
If I cut the recipe in half, would the cooking time still be the same….7 hours or less time?
I think 5 hours would be plenty
I know this is going to sound crazy but I hate beans of any kind (incl peas – anything round!) but the rest of the recipe sounds fabulous. How can I use the recipe then? Add more carrots? Any other veggies? Do I need to reduce the cooking time? Please help.
I would cut down on the liquid a bit and the buffalo sauce. You could add more carrots or even potatoes.
I made this on the stove top using canned cannellini beans and the same ingredients listed in the recipe. And it came out great! Delicious!
How much cannellini beans did you use?