Description
This creamy and comforting Slow Cooker Crack Chicken Soup is loaded with tender shredded chicken, crispy bacon, cheddar cheese, and flavorful herbs. It’s an easy, cozy, dump-and-go crockpot meal perfect for busy weeknights or chilly evenings.
Ingredients
2 lbs boneless, skinless chicken breasts
1 Tbsp onion powder
2 tsp garlic powder
1 tsp dried dill weed
1 tsp dried chives
½ tsp salt
½ tsp black pepper
6 cups low-sodium chicken broth
4 slices bacon, cooked and crumbled
1–2 Tbsp reserved bacon grease
1 (8 oz) block cream cheese, cubed
1–2 cups shredded cheddar cheese
3–4 cups chopped baby kale (or spinach)
Chopped scallions, for garnish
Instructions
Place chicken breasts into the slow cooker.
Season with onion powder, garlic powder, dill, chives, salt, and pepper.
Pour in the chicken broth.
Add cooked, crumbled bacon and a spoonful of bacon grease for extra flavor.
Add cream cheese cubes on top.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Remove chicken, shred with two forks, and return it to the slow cooker.
Stir in shredded cheddar cheese until melted.
Add baby kale and cook for 5 more minutes until wilted.
Serve hot and garnish with additional bacon and scallions.
Notes
Substitute spinach for kale or omit the greens entirely.
Add extra broth if the soup becomes too thick.Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours (on LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 155 mg