Introduction

Slow Cooker Crack Chicken Soup is a comforting and flavorful dish made with tender shredded chicken, crispy bacon, cream cheese, cheddar cheese, and a homemade ranch seasoning blend. The addition of baby kale gives it a fresh, vibrant touch, making it perfect for chilly days when you need a cozy meal.

A close-up view of a creamy soup served in a white bowl, filled with a thick, pale yellow base. On top, there are pieces of tender white chicken meat mixed with bright orange shredded cheese, small crispy red bacon bits, and fresh green scallion slices. The soup is speckled with black pepper and bits of green herbs. A silver spoon rests on the side of the bowl, partially dipped into the soup, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken breasts

1 tablespoon onion powder

2 teaspoons garlic powder

1 teaspoon dried dill weed

1 teaspoon dried chives

½ teaspoon salt

½ teaspoon black pepper

6 cups low-sodium chicken broth

4 slices bacon, cooked and crumbled, plus extra for garnish

Bacon grease from cooked bacon

8 ounces cream cheese, cut into cubes

1 to 2 cups shredded cheddar cheese

3 to 4 cups chopped baby kale

Chopped scallions for garnish

Instructions

Step 1: Place the chicken breasts in the slow cooker. Season generously with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub the seasoning evenly over the chicken.

Step 2: Pour the chicken broth around the chicken breasts in the slow cooker.

Step 3: Cook the bacon slices in a skillet until crispy. Remove to a plate to cool, then crumble. Reserve the bacon grease from the skillet.

Step 4: Add the crumbled bacon, bacon grease, and cream cheese cubes to the slow cooker.

Step 5: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender.

Step 6: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

Step 7: Stir in the shredded cheddar cheese and chopped baby kale. Cover and cook for an additional 5 minutes, or until the kale is wilted and everything is heated through.

Step 8: Taste and adjust seasoning with salt and pepper if needed. Serve the soup garnished with extra bacon crumbles and chopped scallions.

Tips & Variations

To avoid dry chicken, check the chicken halfway through cooking and again at three-quarters of the time; slow cookers can vary in heat.

Substitute boneless, skinless chicken thighs if you prefer a richer flavor and sometimes a more economical option.

For added texture, stir in cooked egg noodles, cubed potatoes, zucchini noodles, or macaroni just before serving, cooking them separately to prevent mushiness.

Use baby spinach instead of kale, or omit greens entirely if you prefer.

Storage

Store leftover soup in airtight containers in the refrigerator for up to three days. To reheat, warm the soup in a saucepan over medium heat, stirring occasionally until heated through. This soup also freezes well; cool completely before transferring to freezer-safe containers with room for expansion. It will keep well for up to three months. Thaw overnight in the refrigerator before reheating.

FAQs

What does “crack” mean in Crack Chicken Soup?

The term “crack” refers to how addictive the combination of flavors is—chicken, bacon, ranch seasoning, and cheese create a highly flavorful and comforting dish that you’ll want to eat again and again.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well in this recipe. They add a bit more richness and tend to stay moist during cooking, making them a great alternative if you prefer dark meat.