If you’re on the hunt for a hearty, comforting soup that feels like a warm hug in a bowl, then you’re going to love this Slow Cooker Crack Chicken Soup Recipe. It’s packed with tender chicken, creamy cheese, crispy bacon, and a hint of greens—all slow-cooked to perfection. Trust me, once you make this, it’ll be your go-to soup for chilly nights or any day you crave something truly satisfying.
Why You Should Make This Recipe
Effortless Slow Cooker Magic: Just toss everything in your slow cooker and let it do the work while you go about your day.
Unbeatable Flavor Combination: The mix of crispy bacon, cream cheese, and cheddar creates a rich, irresistible taste.
Wholesome and Hearty: With protein-packed chicken and nutritious kale, it’s a meal that fills you up without weighing you down.
Versatile and Crowd-Pleasing: Perfect for family dinners, meal prepping, or impressing guests with minimal fuss.
Ingredients & Substitutions
The beauty of this Slow Cooker Crack Chicken Soup Recipe lies in its simple yet essential ingredients that come together beautifully. Each element adds something special: spices for flavor depth, bacon for crispy texture, cream cheese for creamy richness, and kale for a fresh, vibrant touch.
- Chicken breasts: The star of the soup, providing lean protein that becomes tender and shreddable after slow cooking.
- Onion and garlic powder: Essential for adding savory depth without overpowering the soup.
- Dried dill weed and chives: These herbs add a subtle, fresh note that lifts the entire dish.
- Low sodium chicken broth: Keeps the soup flavorful but balanced, allowing other ingredients to shine.
- Bacon and bacon grease: Adds smoky crunch and that unmistakable “crack” factor in this recipe.
- Cream cheese: Makes the broth luxuriously creamy and helps bind the flavors together.
- Cheddar cheese: Brings sharpness and gooey indulgence just before serving.
- Baby kale (or spinach): Optional, but highly recommended for a pop of color and nutrition.
- Chopped scallions: Fresh garnish that adds brightness and a little bite.
How to Make Slow Cooker Crack Chicken Soup Recipe
Step 1: Season and Layer the Chicken
First, place the chicken breasts in the slow cooker and generously season them with onion powder, garlic powder, dried dill, chives, salt, and freshly ground black pepper. Rub all that seasoning in really well—this is where the foundation of flavor starts.
Step 2: Add Broth, Bacon, and Cream Cheese
Pour the chicken broth carefully around (not over) the chicken breasts to keep the seasoning intact. Meanwhile, cook your bacon until nicely crisp, crumble it, and add both the crumbles and the bacon grease to the slow cooker—these little bits bring smoky, savory magic. Top everything with cubed cream cheese, which will melt down into creamy goodness.
Step 3: Slow Cook to Perfection
Cover your slow cooker and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4). This slow simmer lets the chicken become tender and the flavors blend harmoniously. The anticipation here is totally worth it!
Step 4: Shred Chicken and Add Cheese & Greens
Once the chicken is cooked, remove the lid and carefully transfer the breasts to a cutting board. Shred them using two forks or shredding claws. Return the shredded chicken back to the slow cooker and stir in the shredded cheddar cheese and chopped kale. Cover and cook for another 5 to 8 minutes until everything melds together—the cheese melts and kale softens just right.
Step 5: Final Seasoning and Serve
Give your soup a final taste test and adjust salt and pepper as needed. Ladle the soup into bowls, garnish generously with extra crispy bacon crumbles and fresh scallions, and get ready to dive into a bowl of pure comfort.
How to Serve Slow Cooker Crack Chicken Soup Recipe
Garnishes
Add the final wow factors with crunchy bacon crumbles and freshly chopped scallions. These garnishes not only bring texture but also a pop of color that makes every spoonful exciting and fresh.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast to soak up every bit of that creamy broth. A simple side salad with a light vinaigrette is also fantastic if you want to round out your meal with something crisp and fresh.
Creative Ways to Present
Try serving this soup in rustic bread bowls for a cozy effect or sprinkle some extra sharp cheddar and a dash of smoked paprika on top for a smoky, cheesy crust under the broiler. It’s a fun way to elevate the presentation without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen, making those next bowls even more delicious. Just be sure to reheat gently to keep the cream cheese smooth and the kale tender.
Freezing
This soup freezes beautifully. Just let it cool completely, then pop it into freezer-safe containers or bags. Freeze for up to 2-3 months. When you’re ready, thaw overnight in the fridge and reheat slowly on the stove or in the microwave.
Reheating
To reheat, warm the soup over low to medium heat, stirring occasionally to evenly melt any solidified cheese and to prevent the kale from getting too mushy. If it thickens too much, add a splash of chicken broth or water to loosen it back up.
FAQs
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Can I use frozen chicken breasts for this recipe?
Yes! You can use frozen chicken breasts, but you’ll need to extend the cooking time by about an hour on LOW or 30 minutes on HIGH to ensure they’re fully cooked and tender.
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What can I substitute for kale if I don’t have any?
Baby spinach is a great substitute as it wilts quickly and has a mild flavor. Swiss chard or collard greens can also work but might need a few extra minutes to soften in the soup.
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Is this recipe low carb?
Yes, this Slow Cooker Crack Chicken Soup Recipe is naturally low in carbs thanks to the high protein and healthy greens. Just be mindful of added sides like bread if you’re watching carb intake.
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Can I make this recipe in an Instant Pot?
Absolutely! Use the sauté function to cook your bacon first, then add all ingredients and cook on high pressure for about 15 minutes, followed by a quick release. Add cheese and greens last, reserving a few minutes on sauté to melt and wilt.
Final Thoughts
This Slow Cooker Crack Chicken Soup Recipe is genuinely one of those dishes that makes every meal feel special without spending hours in the kitchen. It’s cozy, rich, and endlessly comforting—perfect for sharing with friends or savoring on your own. I can’t wait for you to try it and watch it become a staple in your home as it has in mine!
Print
Slow Cooker Crack Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
A rich and comforting Slow Cooker Crack Chicken Soup packed with tender shredded chicken, creamy cheese, crispy bacon, and nutrient-packed kale. Perfect for an easy weeknight meal that delivers hearty flavor with minimal effort.
Ingredients
Chicken and 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
Broth and Cheese
- 6 to 8 cups low sodium chicken broth
- 8 ounces cream cheese, cut into cubes
- 1 to 2 cups shredded cheddar cheese
Bacon and Vegetables
- 4 slices bacon, cooked and crumbled, plus more for garnish
- Bacon grease (from cooked bacon)
- 3 cups chopped baby kale (optional)
- Chopped scallions for garnish
Instructions
- Prepare the chicken: Place the chicken breasts inside the slow cooker. Season them evenly with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper, rubbing the seasonings all around the chicken breasts to infuse flavor.
- Add broth and bacon: Pour the low sodium chicken broth around the chicken breasts—avoid pouring it directly over them to keep seasonings in place. Meanwhile, cook the 4 slices of bacon until crisp, crumble, and add the pieces along with the bacon grease into the slow cooker.
- Add cream cheese and cook: Add the cubed cream cheese to the slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, allowing the chicken to cook thoroughly and flavors to meld.
- Shred the chicken: Once cooking is complete, remove the lid and transfer the chicken breasts to a cutting board. Use two forks or shredder claws to shred the chicken finely.
- Mix cheese and greens: Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese and chopped baby kale (if using).
- Final cook and season: Cover and cook for an additional 5 to 8 minutes until the cheese melts completely, the kale wilts, and the soup is heated through. Taste and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra bacon crumbles and chopped scallions for a fresh finishing touch. Serve warm and enjoy!
Notes
- For a creamier texture, ensure the cream cheese is softened before adding to the slow cooker.
- You can substitute baby spinach for kale if preferred or omit the greens altogether for a simpler soup.
- Adjust the amount of cheddar cheese according to your taste preference for cheesiness.
- Use low sodium chicken broth to control the saltiness, seasoning later as needed.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
