SLOW COOKER CRACK CHICKEN SOUP

SLOW COOKER CRACK CHICKEN SOUP

from easyweeknightrecipes.com
300 min
8 servings

A creamy soup filled with shredded chicken, cheddar cheese, bacon crumbles, baby kale, and homemade ranch seasoning.

Ingredients

  • 2 pounds chicken breasts
  • 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
  • 6 to 8 cups low sodium chicken broth
  • 4 slices bacon, (cooked and crumbled, plus more for garnish)
  • Bacon grease
  • 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))
  • Chopped scallions

Directions

  1. 1

    Place chicken breasts inside the slow cooker.

  2. 2

    Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts.

  3. 3

    Pour chicken broth around the chicken breasts and not over them.

  4. 4

    In the meantime cook 4 slices of bacon to a crisp. Crumble the bacon and add to the slow cooker. Add in the bacon grease, too.

  5. 5

    Add cubed cream cheese.

  6. 6

    Cover and cook on LOW for 5 to 6 hours OR Cook on HIGH for 3 to 4 hours.

  7. 7

    Remove lid and transfer chicken breasts to a cutting board; using two forks or shredder claws, shred the chicken.

  8. 8

    Return shredded chicken to the slow cooker and stir in the shredded cheddar cheese.

  9. 9

    Stir in the chopped kale.

  10. 10

    Cover and cook for 5 to 8 more minutes, or until cheese is melted, kale is wilted, and everything is heated through.

  11. 11

    Taste for salt and pepper; adjust accordingly.

  12. 12

    Ladle into soup bowls.

  13. 13

    Garnish with more bacon crumbles and scallions.

  14. 14

    Serve.