Crock Pot Buffalo Chicken Soup - cooking recipe

Ingredients

2 -3 cups cooked chicken (I used 6 chicken thighs baked in oven)
1/2 yellow onion, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
2 1/2 cups 2% low-fat milk
1 1/4 cups chicken stock (I use homemade stock)
6 ounces Velveeta cheese, cubed
3/4 cup buffalo wing sauce (I used Budwiser brand)
1/2 teaspoon celery seed
1/2 teaspoon garlic powder

Preparation

I used a 5 to 6 quart crockpot.
Make a roux with the flour and butter. I use the stove top. But you can use the microwave. Set aside.
Chop up the onion and celery, and dump it into your crockpot. Add the cooked chicken. Pour in the chicken broth and milk. Add Velveeta.
Stir in the flour and butter mixture. Add hot sauce.
Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.