Description
This Slow Cooker Crack Chicken Soup is a creamy, comforting meal perfect for chilly days. Tender shredded chicken simmers in a flavorful broth with bacon, cream cheese, and cheddar, enhanced by subtle herbs and spices. Optional leafy greens like baby kale add a nutritious touch. Easy to prepare and slow-cooked to perfection, this hearty soup serves 8 and makes for great leftovers.
Ingredients
Scale
Chicken and Seasonings
- 2 pounds chicken breasts
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
Broth and Bacon
- 6 to 8 cups low sodium chicken broth
- 4 slices bacon, cooked and crumbled, plus more for garnish
- Bacon grease (from cooked bacon)
Dairy and Cheese
- 8 ounces cream cheese, cut in cubes
- 1 to 2 cups shredded cheddar cheese
Greens and Garnishes
- 3 cups chopped baby kale (optional, can substitute baby spinach)
- Chopped scallions
Instructions
- Place chicken breasts inside the slow cooker: Arrange the raw chicken breasts evenly at the bottom of your slow cooker.
- Season the chicken breasts: Sprinkle onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper over the chicken. Rub the seasonings thoroughly over all sides for even flavor.
- Add chicken broth: Carefully pour 6 to 8 cups of low sodium chicken broth around the chicken breasts—avoid pouring directly on top to keep seasoning in place.
- Cook bacon and prepare mix-ins: Cook 4 slices of bacon until crisp. Crumble the bacon and add both the crumbled bacon and the reserved bacon grease into the slow cooker.
- Add cream cheese cubes: Nestle the cubed cream cheese around and over the chicken inside the slow cooker.
- Cook the soup: Cover the slow cooker with its lid and cook on LOW for 5 to 6 hours, or HIGH for 3 to 4 hours, until the chicken is tender and easily shredded.
- Shred the chicken: Remove the lid and transfer the chicken breasts to a cutting board. Use two forks or shredding claws to pull the chicken apart into bite-sized pieces.
- Return shredded chicken to slow cooker: Add the shredded chicken back into the slow cooker and stir in the shredded cheddar cheese until melted and combined.
- Add greens: Stir in the chopped baby kale (or spinach) to the soup mixture.
- Final cook: Cover and cook for an additional 5 to 8 minutes, or until the cheese is fully melted and greens have wilted.
- Adjust seasoning: Taste the soup and add more salt or pepper as needed.
- Serve soup: Ladle the soup into bowls, making sure to include chicken, cheese, and greens in each serving.
- Garnish: Sprinkle extra bacon crumbles and chopped scallions over each bowl for added texture and flavor.
- Enjoy: Serve immediately and savor this rich, creamy comfort soup.
Notes
- You can substitute baby spinach for kale if preferred or to suit taste.
- Adjust broth quantity based on desired soup thickness—use less for thicker soup, more for brothier consistency.
- Use low sodium chicken broth to better control salt levels in the final dish.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes with the seasonings.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently before serving.
- Double the filling ingredients if you want extra cheesy and creamy texture.
