Slow Cooker Buffalo Chicken Wing Soup

6 cups half-and-half

3 (10.75 ounce) cans condensed cream of chicken soup

4 cups shredded cooked chicken breast

1 cup sour cream

1 cup hot pepper sauce, or to taste

4 carrots, diced

3 celery stalks, diced

3 potatoes, peeled and cubed

5 ounces crumbled blue cheese

Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.