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Buffalo Chicken Wing Soup

6 cups milk
3 cans condensed cream of chicken soup -- undiluted -- (10 3/4-oz each)
3 cups shredded cooked chicken -- (about 1 pound)
1 cup sour cream -- (8-oz)
1/4 cup hot pepper sauce -- (1/4 to 1/2 cup)

Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts).

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