Description
Discover how to make the ultimate Slow Cooker Creamy Crack Chicken Soup. This easy recipe will become your go-to comfort food. Click to learn more!
Ingredients
- 2 pounds (900 g) boneless, skinless chicken breasts
- 4 cups (960 ml) chicken broth
- 8 ounces (225 g) cream cheese, softened
- 1 cup (240 ml) heavy cream
- 1 cup (120 g) shredded cheddar cheese
- 1 packet (1 ounce or 28 g) ranch dressing mix
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) dried dill
- 1 teaspoon (5 ml) dried parsley
- 1/2 teaspoon (3 ml) black pepper
- 1/2 teaspoon (3 ml) paprika
- 1 cup (150 g) frozen corn
- 1 cup (150 g) diced bell peppers
- 1/2 cup (60 g) chopped green onions
- 1/2 cup (60 g) crispy beef bacon, cooked and crumbled
Instructions
- Place chicken breasts in the slow cooker.
- Pour chicken broth over the chicken breasts.
- Add the ranch dressing mix, garlic powder, onion powder, dried dill, dried parsley, black pepper, and paprika.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken back to the slow cooker.
- Add the cream cheese and heavy cream to the slow cooker.
- Stir until the cream cheese is fully melted and incorporated.
- Add the shredded cheddar cheese and stir until melted.
- Stir in the frozen corn and diced bell peppers.
- Cover and cook on high for an additional 30 minutes.
- Add the chopped green onions and crumbled bacon to the soup.
- Stir well to combine all ingredients.
- Taste and adjust seasoning if necessary.
- Serve the soup hot.
Notes
- For a lighter option, use low-fat cream cheese and light cream instead of heavy cream.
- Feel free to incorporate additional veggies like diced carrots or peas for added nutrition and flavor.
- To add some heat, include a pinch of red pepper flakes or a dash of hot sauce to the soup.
