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Slow Cooker Crack Chicken Soup Recipe

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★★★★★

4.8 from 136 reviews

Slow Cooker Crack Chicken Soup is a comforting and addictive soup filled with tender shredded white meat chicken, crispy bacon crumbles, cream cheese, cheddar cheese, homemade ranch seasoning, and nutritious baby kale. Perfect for chilly days, this creamy, flavorful soup combines classic Southern-inspired ingredients in a cozy slow cooker meal that’s easy to prepare and sure to satisfy.

Ingredients

Scale

Chicken and Seasonings

  • 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

Liquids and Dairy

  • 6 cups low-sodium chicken broth
  • 1 (8-ounce) block cream cheese, cut into cubes
  • 1 to 2 cups shredded cheddar cheese

Bacon and Garnishes

  • 4 slices bacon, cooked and crumbled (plus extra for garnish)
  • Bacon grease from cooked bacon
  • 3 to 4 cups chopped baby kale
  • Chopped scallions for garnish

Instructions

  1. Season the Chicken: Place chicken breasts inside the slow cooker. Generously season with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub the seasonings all around the chicken thoroughly.
  2. Prepare Bacon and Add Ingredients: Cook the bacon slices in a skillet until crisp. Remove bacon to a plate and allow to cool before crumbling. Reserve bacon grease from the skillet. Pour chicken broth around the seasoned chicken breasts in the slow cooker. Add the crumbled bacon, bacon grease, and cream cheese cubes to the slow cooker.
  3. Cook the Soup: Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, allowing the chicken to cook fully and flavors to meld.
  4. Shred the Chicken: Remove the lid and transfer chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the slow cooker.
  5. Add Cheese and Kale: Stir in the shredded cheddar cheese and chopped baby kale. Cover and cook for an additional 5 minutes or until the kale has wilted and everything is heated through. Taste and adjust salt and pepper as needed.
  6. Serve and Garnish: Ladle soup into bowls and garnish with additional bacon crumbles and chopped scallions. Serve hot with crusty bread or your favorite side.

Notes

  • Do not overcook the chicken to avoid dry or mushy texture; check at halfway and three-quarters of cooking time.
  • Boneless, skinless chicken thighs can be substituted if preferred.
  • Optional add-ins like cooked egg noodles, diced potatoes, zucchini noodles, broccoli, or macaroni can be stirred in after cooking; cook and store separately to prevent sogginess.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months; thaw overnight before reheating.
  • Serve with bread, fritters, or salad for a complete meal.

Keywords: Crack Chicken Soup, Slow Cooker Soup, Chicken Bacon Soup, Cream Cheese Soup, Crockpot Soup, Cozy Soup Recipe, Easy Slow Cooker Recipes

Find it online: https://dinewithlily.com/slow-cooker-crack-chicken-soup-recipe/