Slow Cooker Crack Chicken Soup: The Ultimate Creamy Comfort Dish
A creamy soup filled with shredded chicken, cheddar cheese, bacon crumbles, baby kale, and homemade ranch seasoning. Perfect for cozy dinners or family meals.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
2 pounds chicken breasts
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon dried dill weed
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon fresh ground black pepper
6 to 8 cups low sodium chicken broth
4 slices bacon, cooked and crumbled, plus more for garnish
Bacon grease
8 ounces cream cheese, cut in cubes
1 to 2 cups shredded cheddar cheese
3 cups chopped baby kale (or baby spinach)
Chopped scallions
Instructions
1. Place chicken breasts inside the slow cooker.
2. Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts.
3. Pour chicken broth around the chicken breasts and not over them.
4. Cook 4 slices of bacon until crisp, crumble, and add to the slow cooker with bacon grease.
5. Add cubed cream cheese to the slow cooker.
6. Cover and cook on LOW for 5–6 hours OR on HIGH for 3–4 hours.
7. Remove lid and transfer chicken breasts to a cutting board; shred using two forks.
8. Return shredded chicken to the slow cooker and stir in shredded cheddar cheese.
9. Add chopped kale and stir until wilted.
10. Cover and cook 5–8 more minutes until cheese is melted and everything is heated through.
11. Taste for salt and pepper; adjust accordingly.
12. Ladle into bowls and garnish with extra bacon crumbles and scallions. Serve.
Notes
For a healthier version, use low-fat cream cheese and reduce bacon.
You can substitute kale with baby spinach if preferred.
Serve with crusty bread or cornbread for a complete meal.