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A bowl of creamy chicken soup topped with melted cheddar cheese, crispy bacon bits, and fresh green onions.
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Slow Cooker Crack Chicken Soup

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6 servings
Calories: 540kcal

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.