Crack Chicken Soup is a comforting and delicious dish that combines tender chicken, crispy bacon, and creamy cheese into a warm bowl of goodness. Perfect for chilly days, this slow cooker recipe allows you to enjoy a hearty meal with minimal effort. Just set it and forget it, and let the flavors meld together as you go about your day.
Why Make This Recipe
This Slow Cooker Crack Chicken Soup is not only simple to make, but it also satisfies your cravings for comfort food. It’s full of flavor, rich in nutrients, and can be easily customized to suit your taste. Whether you’re feeding a crowd or just making a cozy dinner for yourself, this recipe is sure to please everyone who sits at your table.
How to Make Slow Cooker Crack Chicken Soup
Ingredients
- 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
- 6 to 8 cups low sodium chicken broth
- 4 slices bacon (cooked and crumbled, plus more for garnish)
- Bacon grease
- 8 ounces cream cheese (cut in cubes)
- 1 to 2 cups shredded cheddar cheese
- 3 cups chopped baby kale (optional; you can also use baby spinach)
- Chopped scallions
Directions
- Place the chicken breasts inside the slow cooker.
- Season the chicken breasts with onion powder, garlic powder, dill weed, chives, salt, and pepper. Rub the seasoning all around the chicken breasts.
- Pour the chicken broth around the chicken breasts, making sure not to pour it over them.
- In the meantime, cook 4 slices of bacon until crispy. Crumble the bacon and add it to the slow cooker along with the bacon grease.
- Add in the cubed cream cheese.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
- Once done, remove the lid and transfer the chicken breasts to a cutting board. Use two forks or shredder claws to shred the chicken.
- Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese.
- Stir in the chopped kale.
- Cover and cook for an additional 5 to 8 minutes, until the cheese is melted, the kale is wilted, and everything is heated through.
- Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and garnish with more bacon crumbles and chopped scallions.
- Serve and enjoy!
How to Serve Slow Cooker Crack Chicken Soup
Serve this soup hot in bowls, topped with extra bacon crumbles and chopped scallions for an added crunch. It pairs beautifully with crusty bread or a side salad for a complete meal.
How to Store Slow Cooker Crack Chicken Soup
If you have leftovers, let the soup cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Make sure to thaw and reheat thoroughly before enjoying.
Tips to Make Slow Cooker Crack Chicken Soup
- Use Fresh Ingredients: Fresh herbs and real bacon will enhance the flavors.
- Customize Your Greens: Feel free to swap out kale for spinach or any other leafy green you prefer.
- Adjust Creaminess: If you want a thicker soup, use less broth or add more cream cheese.
Variations
- Spicy Version: Add diced jalapeños or a dash of hot sauce for a spicy kick.
- Vegetarian Option: Replace chicken with hearty vegetables like potatoes or mushrooms and use vegetable broth instead.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just ensure they cook for a little longer—about 1 hour more on low or 30 minutes more on high.
Can I make this soup on the stovetop?
Absolutely! You can simmer all the ingredients in a large pot on the stovetop for about 30 minutes until the chicken is cooked through and tender.
What can I substitute for cream cheese?
If you want a lighter option, you can use Greek yogurt or a plant-based cream cheese alternative. Just stir it in at the end rather than letting it cook for long.
Enjoy making and savoring this delightful Slow Cooker Crack Chicken Soup! It’s a bowl of happiness that you won’t want to miss.
Slow Cooker Crack Chicken Soup
Ingredients
Main Ingredients
- 2 pounds chicken breasts
- 6 to 8 cups low sodium chicken broth
- 4 slices bacon (cooked and crumbled) Plus more for garnish
- 8 ounces cream cheese (cut in cubes)
- 1 to 2 cups shredded cheddar cheese
- 3 cups chopped baby kale Optional; you can also use baby spinach
Seasonings
- 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
- Bacon grease
Garnish
- Chopped scallions
Instructions
Preparation
- Place the chicken breasts inside the slow cooker.
- Season the chicken breasts with onion powder, garlic powder, dill weed, chives, salt, and pepper. Rub the seasoning all around the chicken breasts.
- Pour the chicken broth around the chicken breasts, making sure not to pour it over them.
- In the meantime, cook 4 slices of bacon until crispy. Crumble the bacon and add it to the slow cooker along with the bacon grease.
- Add in the cubed cream cheese.
Cooking
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
- Once done, remove the lid and transfer the chicken breasts to a cutting board. Use two forks or shredder claws to shred the chicken.
- Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese.
- Stir in the chopped kale.
- Cover and cook for an additional 5 to 8 minutes, until the cheese is melted, the kale is wilted, and everything is heated through.
- Taste and adjust salt and pepper as needed.
Serving
- Ladle the soup into bowls and garnish with more bacon crumbles and chopped scallions.
- Serve and enjoy!
