Slow Cooker Crack Chicken Soup
A comforting, cheesy slow cooker soup with shredded chicken, crispy bacon, and a ranch-flavored broth.
Ingredients
Soup Base
- 1 tbsp bacon drippings reserved
- 1 medium onion diced
- 2 cloves garlic minced
- 4 pieces chicken breasts about 1½ lb
- 4 cups chicken broth
- 8 oz cream cheese cubed
- 1 envelope ranch seasoning
- 2 cups cheddar cheese shredded
- Salt and pepper to taste
Topping
- 6 slices bacon cooked and crumbled
Instructions
Prepare Bacon & Aromatics
- Cook bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings.
- Dice onion and add to the reserved drippings; sauté until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Assemble & Cook
- Place chicken breasts in the slow cooker and pour in chicken broth.
- Nestle cream cheese cubes around the chicken and sprinkle with ranch seasoning.
- Top with sautéed onion and garlic. Cover and cook on Low for 6 hours or High for 4 hours.
Finish & Serve
- Remove chicken to a cutting board; shred with two forks and return to the soup. Stir in shredded cheddar until melted. Season with salt and pepper.
- Ladle into bowls and garnish with crumbled bacon.
Notes
Reserve bacon drippings for sautéing the onions—boosts the flavor.
Stir half the cream cheese in at the end for a silkier swirl.
Allow soup to cool to room temperature within 2 hours before refrigerating to maintain texture.