This buffalo chicken soup slow cooker recipe is fabulous for warming the house on a cold day.
Cook chicken and chicken stock in slow cooker 2-3 hours on high. Shred.
In medium skillet, melt butter. Add flour and whisk constantly for 1 minute. Add heavy whipping cream and whisk constantly for 2 minutes.
Add remaining ingredients, including cream base except the shredded cheese.
Stir in 1 ½ cups of cheese to crockpot mixture. Continue to cook on low for an additional 30 minutes, or until cheese is melted.
Top with remaining cheese and green onions or avocado. Serve with tortilla chips or bread.