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Delicious Crack Chicken Soup

A creamy slow cooker chicken soup made with ranch seasoning, cream cheese, cheddar, bacon, and green onions.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 458 kcal

Equipment

  • 1 Slow cooker
  • 1 measuring cups
  • 1 measuring spoons
  • 1 mixing spoon for stirring the soup
  • 2 Forks for shredding chicken

Ingredients
  

For the soup base

  • 1 1/2 pounds boneless skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese cubed

For the creamy finish

  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup heavy cream

For topping

  • 6 slices bacon cooked and crumbled
  • 3 green onions chopped
  • 1/4 cup sharp cheddar cheese optional, for serving

Instructions
 

  • Place the chicken breasts in the slow cooker. Pour in the chicken broth and sprinkle the ranch seasoning, garlic powder, and black pepper over the top.
  • Add the cubed cream cheese over the chicken. Cover and cook on low for 6 hours, or until the chicken is tender and shreds easily.
  • Remove the chicken from the slow cooker and shred it with 2 forks.
  • Return the shredded chicken to the slow cooker and stir well until the cream cheese blends into the broth.
  • Add the shredded cheddar cheese and heavy cream. Stir until smooth and creamy.
  • Cover and cook for 10 to 15 minutes more on low, until the cheese is melted and the soup is hot throughout.
  • Taste and adjust the consistency with extra broth if needed. Serve topped with crumbled bacon, chopped green onions, and extra cheddar if desired.

Notes

For the smoothest texture, let the cream cheese soften and melt fully before stirring. Thawed chicken works best for even slow-cooker cooking. Add extra broth at the end for a thinner soup, or a bit more cream cheese for a thicker finish.