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
Scale
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.
