Slow Cooker Crack Chicken Soup
This Slow Cooker Crack Chicken Soup is creamy, cozy, and packed with bold, savory flavor. Tender chicken slowly simmers with ranch seasoning, bacon, and cheese to create a rich, comforting soup that’s hard to resist. It’s an easy, hands-off meal that’s perfect for busy days and chilly nights.
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.