To your slow cooker add the chicken, onions, carrots, potatoes, chicken broth, the sauce, ranch dressing mix, garlic powder and celery salt. Stir well.
Cover and cook on high 3-4 hours or on low 4-6 hours.
Remove Chicken breasts from crockpot and shred with forks.
Return shredded chicken to crockpot.
Place the cream cheese in a microwave-safe bowl. Heat for 30 seconds or until soft. Add the cream cheese and shredded cheese to the crockpot. Stir.
Cook an additional 30 minutes on high.
Stir soup well to make sure cream cheese and cheddar cheese are fully dissolved.
Taste soup and add additional hot sauce, if desired.
Serve hot, enjoy!
Notes
What can I top my soup with?You can top your bowl of soup with anything you like! Some people want to add blue cheese, sour cream, cilantro, and cracker crumbs. I think that the soup tastes amazing without any toppings other than cheddar cheese, but you can add anything you want.How long will this soup last?You can store this soup in the fridge for about four days, but if you are freezing it for later, you can store it in the freezer for up to six months.Can I make this spicer?Yes! Just add more hot buffalo sauce to the soup; a few dashes will do. Make sure to add the hot sauce slowly, or else you can make it too hot. You can also use a habanero pepper or two if you want more heat.