Slow Cooker Crack Chicken Soup
A comforting bowl of hearty crack chicken soup made with tender chicken, crispy bacon, and creamy cheese, perfect for cold days.
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!
Notes
For best results, use fresh ingredients like herbs and real bacon for enhanced flavors. Customize your greens by swapping kale for spinach or another leafy green. Adjust creaminess by using less broth or adding more cream cheese as needed.