Description
This Slow Cooker Crack Chicken Soup is a hearty, comforting dish combining tender shredded chicken, creamy cheese, crispy bacon, and nutritious kale, all simmered to perfection in a slow cooker for easy and flavorful meal prep.
Ingredients
Units
Scale
Meat and Seasonings
- 2 pounds chicken breasts
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Liquids and Dairy
- 6 to 8 cups low sodium chicken broth
- 8 ounces cream cheese, cut into cubes
- 1 to 2 cups shredded cheddar cheese
Bacon and Garnishes
- 4 slices bacon, cooked and crumbled, plus more for garnish
- Bacon grease
- Chopped scallions
Vegetables
- 3 cups chopped baby kale (or baby spinach)
Instructions
- Prepare the chicken: Place the chicken breasts inside the slow cooker and season them evenly with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub the seasoning all over the chicken for thorough flavor infusion.
- Add liquids: Pour the low sodium chicken broth around the chicken breasts, ensuring the broth surrounds the chicken but does not cover it completely.
- Cook bacon: Meanwhile, cook the 4 slices of bacon until crispy, then crumble into small pieces. Set aside the bacon and reserve some bacon grease.
- Add bacon and cream cheese: Once bacon is cooked, add the crumbles along with the bacon grease into the slow cooker. Add the cubed cream cheese on top of the chicken and broth.
- Slow cook: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours until the chicken is cooked through and tender.
- Shred chicken: Remove the lid, transfer the chicken breasts to a cutting board, and shred them using two forks or shredder claws. Return the shredded chicken to the slow cooker.
- Add cheese and kale: Stir in the shredded cheddar cheese and chopped kale. Cover again and cook for an additional 5 to 8 minutes, until the cheese is melted, kale is wilted, and everything is heated through.
- Final season and serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls, garnishing with additional bacon crumbles and chopped scallions for extra flavor and presentation.
Notes
- For extra flavor, sauté the bacon beforehand until crispy for added texture in the soup.
- You can substitute baby spinach for kale if preferred.
- Ensure to shred the chicken finely for a better texture in the soup.
- This soup is versatile; feel free to add other vegetables like celery or onion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg
