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Delicious Crack Chicken Soup

A rich and creamy crockpot chicken soup with ranch seasoning, cream cheese, cheddar, bacon, and green onions.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 packet ranch seasoning mix about 1 ounce
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 8 ounces cream cheese softened and cubed
  • 1 cup cheddar cheese shredded, plus more for serving
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
For garnish
  • 6 slices bacon cooked crisp and crumbled
  • 3 green onions thinly sliced
  • 1/2 cup cheddar cheese shredded, for serving

Equipment

  • 1 slow cooker 4- to 6-quart
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cups
  • 1 Measuring spoons
  • 1 forks for shredding chicken

Method
 

Prepare the soup
  1. Place the chicken breasts in the slow cooker. Add the diced onion, minced garlic, ranch seasoning, black pepper, smoked paprika, and chicken broth.
  2. Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender enough to shred easily.
  3. Remove the chicken from the slow cooker and shred it with two forks.
  4. Return the shredded chicken to the slow cooker. Add the softened cream cheese and shredded cheddar, then stir until the cheeses melt into the broth and the soup becomes creamy and smooth.
  5. Cover and cook for 15 to 20 minutes more on low if needed, stirring once or twice, until fully combined.
  6. If needed, thin the soup with a little extra warm broth to reach your preferred consistency.
Serve
  1. Ladle the soup into bowls and top with crumbled bacon, extra cheddar, and sliced green onions. Serve hot.

Notes

Soften and cube the cream cheese before adding for the smoothest texture. Use extra broth if you prefer a thinner soup. Freshly shredded cheese melts better than pre-shredded cheese. Refrigerate leftovers for up to 3 days and reheat gently.