Creamy, cozy, and loaded with irresistible flavor, Slow Cooker Crack Chicken Soup is the kind of recipe that instantly earns a permanent spot in your comfort-food rotation. Imagine tender shredded chicken simmered low and slow in a rich, cheesy broth, infused with ranch seasoning, crispy bacon, and melty cheddar. Every spoonful is savory, hearty, and deeply satisfying the kind of soup that warms you from the inside out and has everyone going back for seconds.
This is the ultimate dump and go slow cooker soup. Minimal prep, big flavor, and a creamy texture that feels indulgent without being complicated. It’s perfect for busy weeknights, lazy weekends, meal prep, or whenever you’re craving something cozy and familiar. If you love soups that feel like a hug in a bowl, this one delivers every single time.
Slow Cooker Crack Chicken Soup
What Is Slow Cooker Crack Chicken Soup?
Slow Cooker Crack Chicken Soup is a soup style twist on the wildly popular “crack chicken” recipe—named for its addictive combination of chicken, ranch seasoning, cream cheese, bacon, and cheddar. Traditionally served as a dip, sandwich filling, or casserole, crack chicken became a viral favorite thanks to its bold, savory flavors.
This soup version transforms those same ingredients into a creamy, spoonable meal. The slow cooker gently cooks the chicken until it’s fall apart tender, while cream cheese melts into the broth to create a velvety base. Ranch seasoning adds tangy, herby depth, bacon brings smoky saltiness, and cheddar cheese ties everything together.
The result? A rich, comforting soup that tastes indulgent but is incredibly easy to make.
Why You’ll Love This Recipe
- Dump and go easy: Minimal prep and the slow cooker does all the work
- Ultra creamy and comforting: Perfect for cold nights or cozy cravings
- Family friendly: Mild, savory flavors that kids and adults love
- Great for meal prep: Reheats beautifully for lunches and leftovers
- Customizable: Easy to make low-carb, keto-friendly, or extra hearty
How This Recipe Works
- Low and slow cooking: Gently cooks the chicken until it shreds effortlessly
- Cream cheese melts naturally: Creates a smooth, rich broth without heavy cream
- Ranch seasoning builds flavor: Adds tanginess and savory depth with zero effort
- Cheese added at the end: Prevents clumping and keeps the soup silky
Ingredients You’ll Need
Here’s everything you need to make this cozy slow cooker soup, plus helpful notes and substitutions.
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
You can also use chicken thighs for extra richness. - 6 cups chicken broth
Use low sodium broth so you can control the salt. - 2 (8 oz) blocks cream cheese, cubed
Full fat works best for a creamy texture. - 1 packet (1 oz) ranch seasoning mix
Homemade ranch seasoning works great too. - 1 ½ cups shredded cheddar cheese
Sharp cheddar adds the most flavor. - 1 cup cooked bacon, crumbled
About 8–10 slices. Turkey bacon also works.
Optional Add Ins
- ½ teaspoon garlic powder (for extra depth)
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Green onions, for garnish
Substitutions & Notes
- Swap cheddar for Colby Jack or Monterey Jack if preferred
- Use reduced-fat cream cheese if desired, but texture will be thinner
- For a thicker soup, reduce broth by ½–1 cup
Step by Step Instructions
Step 1: Add Ingredients to the Slow Cooker
Place the chicken breasts in the bottom of your slow cooker. Pour in the chicken broth, then sprinkle the ranch seasoning evenly over the top. Add cubed cream cheese directly on top of the chicken.
Do not stir yet everything will come together as it cooks.
Step 2: Slow Cook
Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
The chicken should be fully cooked and very tender.
Step 3: Shred the Chicken
Remove the chicken breasts and shred them using two forks. They should pull apart easily.
Return the shredded chicken to the slow cooker.
Step 4: Stir Until Creamy
Stir the soup well to fully melt and incorporate the cream cheese into the broth. The soup will turn thick, creamy, and smooth.
Step 5: Add Cheese and Bacon
Stir in the shredded cheddar cheese and crumbled bacon. Cover and cook on low for another 10–15 minutes, just until the cheese is melted.
Step 6: Taste and Adjust
Taste and season with salt and black pepper if needed. Garnish with chopped green onions if desired.
Serve hot and enjoy!
Tips & Tricks / Flavor Variations
- Make it thicker: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and cook 10 more minutes
- Add veggies: Spinach, kale, or cauliflower rice add nutrition without overpowering flavor
- Spicy version: Add diced jalapeños or a pinch of red pepper flakes
- Extra cheesy: Stir in an additional ½ cup cheese before serving
- Low carb/keto: Skip thickening agents and serve as is
This soup pairs beautifully with other comfort favorites like One Pot Creamy Sausage and Potato Soup or a cozy Homemade Cheeseburger Soup with Baby Potatoes on your site.
Make Ahead, Storage & Freezing Instructions
Make Ahead
You can assemble everything (except cheese and bacon) in the slow cooker insert the night before. Cover and refrigerate, then cook the next day.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stovetop or in the microwave, stirring often
Freezing
- Freeze cooled soup in freezer-safe containers for up to 2 months
- Thaw overnight in the fridge before reheating
- Note: Cream based soups may slightly change texture but still taste great
Serving Suggestions
Slow Cooker Crack Chicken Soup is hearty enough on its own, but it’s even better with:
- Crusty bread or dinner rolls for dipping
- Side salad with a tangy vinaigrette
- Garlic bread or cheesy toast
- Crackers or breadsticks
For a full comfort food spread, serve it alongside Slow Cooker Buffalo Chicken Chili or a simple pasta bake.
Nutritional Notes (Approximate per Serving)
- Calories: 420–450
- Protein: 35–40g
- Fat: 28–32g
- Carbohydrates: 6–8g
Nutrition will vary based on cheese, bacon, and broth used.
Common Mistakes to Avoid
- Adding cheese too early: Can cause grainy texture
- Using high heat too long: May dry out the chicken
- Over-salting early: Ranch seasoning already contains salt
- Not shredding chicken finely: Smaller shreds blend better into the soup
FAQs
Can I use frozen chicken?
Yes, but increase cook time by 1–2 hours and ensure chicken reaches a safe internal temperature.
Can I make this on the stovetop?
Absolutely. Simmer chicken in broth until cooked, then follow remaining steps.
Is this soup spicy?
No, it’s mild and creamy. Add spice if desired.
Can I use rotisserie chicken?
Yes! Add shredded rotisserie chicken during the last hour of cooking.
How do I thin the soup?
Stir in extra broth or milk until desired consistency.
Conclusion
Slow Cooker Crack Chicken Soup is the definition of easy comfort food—creamy, savory, and incredibly satisfying with almost no effort. Whether you’re feeding a crowd, prepping meals for the week, or just craving something warm and cozy, this soup checks every box. It’s simple, customizable, and guaranteed to become a family favorite.
If you love easy dinners like Cheesy Hamburger Rice Casserole or Hearty Stuffed Bell Pepper Soup with Ground Turkey, this recipe belongs in your regular rotation.
Creamy, cheesy, and loaded with bacon this Slow Cooker Crack Chicken Soup is the cozy, dump and go dinner your Pinterest board needs. Save it now and thank yourself later!
Slow Cooker Crack Chicken Soup
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts
- You can also use chicken thighs for extra richness.
- 6 cups chicken broth
- Use low sodium broth so you can control the salt.
- 2 8 oz blocks cream cheese, cubed
- Full fat works best for a creamy texture.
- 1 packet 1 oz ranch seasoning mix
- Homemade ranch seasoning works great too.
- 1 ½ cups shredded cheddar cheese
- Sharp cheddar adds the most flavor.
- 1 cup cooked bacon crumbled
- About 8–10 slices. Turkey bacon also works.
Optional Add Ins
- ½ teaspoon garlic powder for extra depth
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Green onions for garnish
Instructions
Step 1: Add Ingredients to the Slow Cooker
- Place the chicken breasts in the bottom of your slow cooker. Pour in the chicken broth, then sprinkle the ranch seasoning evenly over the top. Add cubed cream cheese directly on top of the chicken.
- Do not stir yet everything will come together as it cooks.
Step 2: Slow Cook
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- The chicken should be fully cooked and very tender.
Step 3: Shred the Chicken
- Remove the chicken breasts and shred them using two forks. They should pull apart easily.
- Return the shredded chicken to the slow cooker.
Step 4: Stir Until Creamy
- Stir the soup well to fully melt and incorporate the cream cheese into the broth. The soup will turn thick, creamy, and smooth.
Step 5: Add Cheese and Bacon
- Stir in the shredded cheddar cheese and crumbled bacon. Cover and cook on low for another 10–15 minutes, just until the cheese is melted.
Step 6: Taste and Adjust
- Taste and season with salt and black pepper if needed. Garnish with chopped green onions if desired.
- Serve hot and enjoy!
Video
Notes
📝 Notes
- Boneless, skinless chicken breasts or thighs both work well in the slow cooker.
- Cut cream cheese into cubes so it melts smoothly into the soup.
- Use low-sodium chicken broth to prevent the soup from becoming too salty.
- Add cooked, crumbled bacon at the end to keep it crisp and flavorful.
- Shred the chicken directly in the slow cooker for easier cleanup.
- Cheddar cheese melts best when stirred in just before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or microwave, stirring well to maintain creaminess.
