Description
A rich and creamy low-carb crack chicken soup made effortlessly in a slow cooker, combining tender shredded chicken, cream cheese, ranch seasoning, crispy bacon, and melted cheddar cheese for a comforting and flavorful meal.
Ingredients
Chicken and Soup Base
- 2 lb boneless skinless chicken breasts
- 2 (8-oz) packages cream cheese
- 1 (1-oz) package ranch dressing mix
- 1 lb bacon, cooked and chopped
- 4 cups unsalted chicken broth
Cheese
- 1½ cup shredded cheddar cheese
Instructions
- Combine Ingredients: Place the chicken breasts, cream cheese, ranch dressing mix, cooked and chopped bacon, and unsalted chicken broth into a 6-quart slow cooker. Cover the slow cooker to ensure even cooking and moisture retention.
- Slow Cook: Cook on the LOW setting for 6 to 8 hours. This slow cooking process allows the chicken to become tender and absorb all the comforting flavors of the cream cheese, ranch seasoning, and bacon.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces to distribute throughout the soup.
- Return and Stir: Add the shredded chicken back into the slow cooker and stir well to combine it with the creamy broth base.
- Add Cheese: Stir in the shredded cheddar cheese and continue cooking the soup until the cheese is fully melted and incorporated, enhancing the soup’s rich texture and flavor.
Notes
- You can substitute the ranch dressing mix with homemade seasoning for a fresher taste.
- Feel free to add chopped green onions or fresh parsley for garnish before serving.
- For a thicker soup, reduce the amount of chicken broth or cook uncovered for the last 30 minutes.
- Ensure the bacon is cooked to a crisp before adding it to the slow cooker to add texture and depth of flavor.
