Description
Slow Cooker Crack Chicken Soup is a creamy, comforting bowl of savory goodness featuring tender shredded chicken, melted cheddar cheese, and crisp bacon in a flavorful broth. This easy make-ahead recipe uses a slow cooker to meld all the spices, bacon, and creamy cheese into a deliciously hearty and nutrient-rich soup perfect for any chilly day.
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 Greens
- 8 ounces cream cheese, cut in cubes
- 1 to 2 cups shredded cheddar cheese
- 3 cups chopped baby kale (optional, can substitute baby spinach)
- Chopped scallions (for garnish)
Instructions
- Place chicken in slow cooker: Place the chicken breasts inside the slow cooker, ensuring they lay flat and are separated slightly for even cooking.
- Season the chicken: Sprinkle onion powder, garlic powder, dried dill weed, dried chives, salt, and black pepper over the chicken. Rub the seasonings all around each breast to coat thoroughly.
- Add chicken broth: Pour the low sodium chicken broth carefully around the chicken breasts rather than on top, preserving the seasoning coating while still allowing the broth to fill the slow cooker.
- Prepare bacon: Meanwhile, cook the 4 slices of bacon until crispy. Crumble the bacon into small pieces and add it to the slow cooker along with the bacon grease to enhance flavor.
- Add cream cheese: Place the cubed cream cheese into the slow cooker to melt during cooking and create a creamy texture.
- Cook on low or high heat: Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the lid and take the chicken breasts out onto a cutting board. Using two forks or shredding claws, shred the chicken finely for better integration into the soup.
- Return shredded chicken to slow cooker: Add the shredded chicken back into the slow cooker and stir in the shredded cheddar cheese until combined.
- Add greens: Stir in the chopped baby kale (or spinach) to add color, texture, and nutrients to the soup.
- Final cooking: Cover and cook for an additional 5 to 8 minutes, until the cheese melts completely, kale wilts, and the soup is heated through.
- Adjust seasoning: Taste the soup and add additional salt or pepper if desired for optimal flavor balance.
- Serve soup: Ladle the soup into bowls, ensuring a good mix of chicken, broth, cheese, and greens in each serving.
- Garnish: Top each bowl with extra bacon crumbles and chopped scallions to enhance texture and presentation.
- Enjoy: Serve immediately for a warm and comforting meal.
Notes
- You can substitute baby spinach for kale if preferred or for a milder flavor.
- Adjust the cheese quantity according to your preference for creaminess or cheesiness.
- Use low sodium chicken broth to control saltiness, especially since bacon and cheese add salt to the soup.
- This soup is great for meal prep and tastes even better the next day as flavors meld.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
