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slow cooker crack chicken soup

Slow Cooker Crack Chicken Soup

This Slow Cooker Crack Chicken Soup is creamy, comforting, and packed with flavor.
You'll love the combination of tender chicken, creamy broth, and the savory kick from the ranch seasoning and bacon.
It's an easy and delicious meal perfect for any night of the week!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 426 kcal

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1 8-ounce package cream cheese, cut into cubes
  • 1 10.5-ounce can condensed cream of chicken soup
  • 4 cups low-sodium chicken broth
  • 1 1-ounce packet ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 8 slices cooked bacon chopped
  • 2 cups frozen corn
  • 2 cups baby spinach leaves optional
  • ½ cup chopped green onions optional
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Prepare the Slow Cooker:
    Place the chicken breasts in the bottom of your slow cooker.
  • Add Ingredients:
    Add the cubed cream cheese, cream of chicken soup, chicken broth, ranch seasoning mix, garlic powder, onion powder, and black pepper. Stir to combine.
  • Cook the Soup:
    Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
  • Shred the Chicken:
    Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  • Add Cheese and Bacon:
    Stir in the shredded cheddar cheese, chopped bacon, and frozen corn. Let the soup cook for an additional 10-15 minutes until the cheese is melted and the corn is heated through.
  • Optional Add-Ins:
    If using, stir in the baby spinach leaves and chopped green onions during the last 10 minutes of cooking. The spinach will wilt, and the green onions will add a fresh flavor.
  • Serve:
    Ladle the soup into bowls and garnish with chopped fresh parsley.
    Serve hot with crusty bread or a side salad.
    Enjoy!

Notes

  • For extra creaminess, you can add a splash of heavy cream or half-and-half towards the end of the cooking time.
  • If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Keyword Slow Cooker Crack Chicken Soup