Description
Slow Cooker Crack Chicken Soup with creamy ranch flavor, tender chicken, and crispy bacon. Comforting, easy, and perfect for crowds.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken breasts
- 8 slices bacon, cooked and crumbled (reserve some for garnish)
- 2 (8oz/226g) packages cream cheese, softened and cubed
- 2 (1oz/28g) packages ranch seasoning mix
- 1 cup (240ml) chicken broth
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded cheddar cheese, plus extra for serving
- 1/2 cup (75g) frozen corn kernels
- 4 green onions, sliced (for garnish)
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare Your Ingredients Start by cooking the bacon until crispy in a skillet over medium heat. Once done, transfer to paper towels to drain, then crumble and set aside. Place the chicken breasts in the bottom of your slow cooker, making sure they’re arranged in a single layer for even cooking. Season them lightly with black pepper.
- Step 2: Add Base Ingredients Scatter the diced onion and minced garlic over the chicken. Pour the chicken broth over everything, then sprinkle both packets of ranch seasoning evenly across the surface. Place the cubed cream cheese on top. Don’t worry about stirring at this point – the cheese will melt and incorporate as it cooks.
- Step 3: Set Cooking Time Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender enough to shred easily when done. Resist the urge to lift the lid during cooking as this releases accumulated heat and can extend cooking time.
- Step 4: Shred the Chicken Once the cooking time is complete, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Meanwhile, whisk the soup mixture in the slow cooker until smooth and creamy, breaking up any remaining cream cheese lumps.
- Step 5: Complete the Soup Return the shredded chicken to the slow cooker and add the heavy cream, shredded cheddar cheese, corn, and three-quarters of the crumbled bacon. Stir everything together until well combined. Cover and cook on low for an additional 30 minutes to allow all the flavors to meld together perfectly.
- Step 6: Serve and Garnish Ladle your Slow Cooker Crack Chicken Soup into bowls and garnish each serving with the remaining crispy bacon bits, sliced green onions, and additional shredded cheddar if desired. The contrast between the creamy soup and the crispy toppings creates the perfect finishing touch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 calories per serving
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg