1
Place the garlic, celery, bell pepper, chicken breast, spices, and chicken broth in the slow cooker.
2
Cook on low for 8 hours or on high for 4 hours.
3
Remove the chicken and shred.
4
Add the cream cheese, buffalo sauce, ranch dressing, and shredded cheddar. Whisk vigorously until smooth. Add the chicken back to the soup.
It is important that the cream cheese and ranch dressing are at room temperature, so they do not curdle and mix smoothly into the soup.
SLOW COOKER: If you do not wish to saute your celery, garlic, and bell pepper, you can skip the first ingredient, which is butter.