It’s 6pm, you’re tired, and everyone’s hungry. This Slow Cooker Crack Chicken Soup is your new secret weapon for busy nights. It is creamy, cheesy, and packed with smoky bacon flavor.
This hearty meal delivers all the comfort of a classic casserole in a bowl. Your family will love how warm and satisfying every single spoonful feels. It is the perfect way to end a long day without any stress.
Why This Recipe Is a Winner
This recipe is perfect for chilly winter nights when you need extra warmth. You simply dump the ingredients and let the slow cooker do the work. It is a kid-approved dinner that even picky eaters will enjoy.
The combination of ranch seasoning and cream cheese creates a rich, velvety base. It uses simple pantry staples that you likely already have on hand. You get a restaurant-quality meal with very minimal kitchen cleanup required.
Simple Method
Making this Slow Cooker Crack Chicken Soup is incredibly easy for any beginner. You start by cooking the chicken until it is tender and juicy. Then, you whisk the broth until it is perfectly smooth and creamy.
This is a hands-off process that saves you precious time and energy. Even if you have never made soup before, you can master this. The slow cooker handles all the hard work while you relax.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at any store.
- 1.5 lbs boneless skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 packet (1 oz) dry ranch seasoning mix
- 8 oz cream cheese, cubed and softened
- 1.5 cups sharp cheddar cheese, shredded
- 8 slices bacon, cooked and crumbled
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 cup green onions, sliced for garnish
Step-by-Step Directions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add the chicken broth, ranch seasoning mix, garlic powder, and cubed cream cheese to the pot.
- Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the chicken is tender and easily shreddable.
- Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded meat back to the pot.
- Use a whisk to stir the soup vigorously, breaking up and fully incorporating the melted cream cheese until the broth is smooth.
- Stir in the shredded cheddar cheese, heavy cream, and baby spinach. Continue to cook on HIGH for 15 to 20 minutes until the cheese is fully melted and the spinach has wilted.
- Incorporate half of the crumbled bacon into the soup.
- Ladle the soup into bowls and garnish with the remaining bacon and sliced green onions before serving.
Best Ways to Enjoy It
Serve this hot with a side of crusty garlic bread for dipping. It also pairs beautifully with a fresh, crisp garden salad. Top with extra cheese for an even more indulgent experience.
This is the ultimate comfort food for a snowy weekend afternoon. Set the table, call the family, and enjoy a cozy meal together. It is guaranteed to become a new household favorite very quickly.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. The soup will stay fresh and delicious for up to three days. Reheat it gently on the stovetop over a medium-low heat setting.
Avoid boiling the soup to keep the creamy texture perfectly smooth. If it thickens too much, add a splash of chicken broth. This recipe does not freeze well due to the high dairy content.
Tips for Best Results
- Don’t skip the fresh green onions for a bright pop of color.
- Avoid using frozen chicken as it can make the broth too watery.
- Use sharp cheddar cheese for the most robust and savory flavor.
- Shred the chicken while it is still warm for the best texture.
- For a winter holiday gathering, serve this in hollowed-out bread bowls.
- Add a pinch of red pepper flakes if you want a kick.
- Make sure the cream cheese is softened before adding it to the pot.
Easy Flavor Ideas
- Swap the spinach for chopped kale for a heartier texture.
- Use turkey bacon to create a lighter smoky flavor profile.
- Add canned diced chilies to make a zesty southwestern version.
- Substitute heavy cream with half-and-half for a slightly thinner soup.
Common Questions
Can I make this ahead of time?
Yes, you can prep the ingredients the night before. Just store the chicken and broth together in the slow cooker insert. This makes your morning routine much faster and easier.
How do I know when the chicken is done?
The chicken should fall apart easily when pressed with a fork. It will reach an internal temperature of 165°F when fully cooked. Slow cooking ensures it stays incredibly moist and tender.
Will my kids actually eat the spinach?
Most kids don’t even notice the spinach once it has wilted down. It absorbs the cheesy ranch flavor and becomes very mild. It is a great way to sneak in some greens.
I hope this cozy Slow Cooker Crack Chicken Soup brings warmth to your winter. Give it a try and let every creamy bite comfort you. Happy cooking!
— Alex
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 6 cups low -sodium chicken broth
- 1 packet (1 oz) dry ranch seasoning mix
- 8 oz cream cheese, cubed and softened
- 1.5 cups sharp cheddar cheese, shredded
- 8 slices bacon , cooked and crumbled
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/4 cup green onions, sliced for garnish
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add the chicken broth, ranch seasoning mix, garlic powder, and cubed cream cheese to the pot.
- Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the chicken is tender and easily shreddable.
- Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded meat back to the pot.
- Use a whisk to stir the soup vigorously, breaking up and fully incorporating the melted cream cheese until the broth is smooth.
- Stir in the shredded cheddar cheese, heavy cream, and baby spinach. Continue to cook on HIGH for 15 to 20 minutes until the cheese is fully melted and the spinach has wilted.
- Incorporate half of the crumbled bacon into the soup.
- Ladle the soup into bowls and garnish with the remaining bacon and sliced green onions before serving.
