Description
Slow Cooker Crack Chicken Soup is a creamy, comforting bowl of goodness featuring tender shredded chicken, crispy bacon, cream cheese, cheddar, and nutrient-rich kale. Perfect for an easy yet indulgent meal made effortlessly in your slow cooker, this soup offers layers of flavor with minimal hands-on time.
Ingredients
Scale
Chicken & Seasonings
- 2 pounds chicken breasts
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
Liquids & Bacon
- 6 to 8 cups low sodium chicken broth
- 4 slices bacon, cooked and crumbled, plus more for garnish
- Bacon grease (from cooked bacon)
Dairy & Greens
- 8 ounces cream cheese, cut in cubes
- 1 to 2 cups shredded cheddar cheese
- 3 cups chopped baby kale (optional, can substitute with baby spinach)
- Chopped scallions for garnish
Instructions
- Prepare Chicken: Place chicken breasts inside the slow cooker.
- Season Chicken: Sprinkle onion powder, garlic powder, dried dill weed, dried chives, salt, and black pepper evenly over the chicken breasts, rubbing the spices all around for thorough coverage.
- Add Broth: Pour the chicken broth carefully around the chicken breasts, avoiding pouring directly on top to keep the seasoning in place.
- Cook Bacon: While the chicken starts cooking, fry 4 slices of bacon until crisp. Crumble the bacon and add it to the slow cooker along with the bacon grease to infuse smoky flavor.
- Add Cream Cheese: Place the cubed cream cheese into the slow cooker on top of the broth and chicken.
- Cook Slowly: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, allowing flavors to meld and chicken to become tender.
- Shred Chicken: Remove the lid, take the chicken breasts out onto a cutting board and shred them using two forks or shredding claws.
- Combine Chicken & Cheese: Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until well combined.
- Add Greens: Stir in the chopped baby kale.
- Finish Cooking: Cover and continue to cook for 5 to 8 more minutes, until the cheese is melted, the kale is wilted, and the soup is heated through.
- Season: Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls.
- Garnish: Sprinkle additional bacon crumbles and chopped scallions on top for texture and freshness.
- Enjoy: Serve warm for a creamy, comforting meal.
Notes
- You can substitute baby kale with baby spinach or other leafy greens as preferred.
- Adjust the amount of cheese to your liking for a richer or lighter soup.
- Using low sodium broth allows better control over the saltiness of the dish.
- Crisp bacon adds smoky depth, but feel free to omit for a milder flavor.
- This soup freezes well for up to 3 months—cool completely before freezing.
- Leftover soup can be stored in the refrigerator for up to 4 days.
