Go Back
Slow Cooker Crack Chicken Soup

Slow Cooker Crack Chicken Soup

A comforting, cheesy slow cooker soup with shredded chicken, crispy bacon, and a ranch-flavored broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
High setting 4 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: dinner, Lunch
Cuisine: American
Calories: 450
Ingredients Method Notes

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

Method
 

Prepare Bacon & Aromatics
  1. 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.
  2. 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
  1. Place chicken breasts in the slow cooker and pour in chicken broth.
  2. Nestle cream cheese cubes around the chicken and sprinkle with ranch seasoning.
  3. Top with sautéed onion and garlic. Cover and cook on Low for 6 hours or High for 4 hours.
Finish & Serve
  1. 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.
  2. 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.