Buffalo Chicken Wing Soup

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

Combine all ingredients in a crock pot. Cover and cook on LOW for 4 to 5 hours.

Serve topped with crumbled bleu cheese and French fried onion rings, if desired.

Accompany with celery sticks and Ranch dressing.

Yields 8 servings (2 quarts).