Slow Cooker Crack Chicken Soup
Enjoy this creamy and flavorful Slow Cooker Crack Chicken Soup, packed with tender chicken and rich cheese, perfect for a cozy meal.
Equipment
- Slow cooker
- cooking pan
- forks or shredder claws
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 to 8 cups low-sodium chicken broth
- 4 slices bacon, cooked and crumbled plus extra for garnish
- bacon grease
- 8 ounces cream cheese, cubed
- 1 to 2 cups shredded cheddar cheese
- 3 cups chopped baby kale optional, can substitute with baby spinach
- chopped scallions for garnish
Instructions
- Place the chicken breasts in the slow cooker and season with onion powder, garlic powder, dill weed, chives, salt, and pepper.
- Pour the chicken broth around the chicken, avoiding direct contact with the chicken.
- Cook the bacon until crispy, crumble it, and add it along with the bacon grease to the slow cooker.
- Add the cubed cream cheese to the slow cooker and cover.
- Cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
- After cooking, shred the chicken and return it to the slow cooker.
- Mix in the shredded cheddar cheese and chopped kale, then cover and cook for an additional 5 to 8 minutes.
- Adjust seasoning with salt and pepper as needed, then serve garnished with bacon and scallions.
Notes
Avoid overcooking the chicken to prevent it from becoming dry. Check the chicken halfway through cooking. Boneless, skinless thighs can be used as a substitute for chicken breasts. Consider adding cooked egg noodles, cubed potatoes, zucchini noodles, broccoli, or macaroni for variation.