Crockpot Buffalo Chicken Wing Soup
6 cups milk
3 cans condensed cream of chicken soup (10 3/4 oz.) undiluted
3 cups shredded cooked chicken (about 1 lb.)
1 cup sour cream (8 oz.)
1/4 cup hot pepper sauce (1/4 to 1/2)
Combine all ingredients in a crockpot.
Cover and cook on LOW for 4 to 5 hours.
Yields 8 servings (2 quarts)
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