Buffalo Chicken Soup

6 cups milk
3 cans (10-3/4 ounces each) 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 5-qt. slow cooker. Cover and cook on low for 4-5 hours. Yield: 8 servings (2 quarts).

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