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Slow Cooker Crack Chicken Soup with Bacon and Ranch

Slow cooker crack chicken soup is a creamy, hearty dinner made with tender chicken, potatoes, ranch seasoning, bacon, and cheddar. The slow-cooked broth turns rich and satisfying, with melted cream cheese stirred in just before serving.
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Prep Time 15 minutes
Cook Time 7 hours 4 minutes
Total Time 7 hours 19 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices
  • 1.5 lb boneless, skinless chicken breasts
  • 6 cups low-sodium chicken broth
  • 1 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to a paper towel-lined plate to drain, then crumble it when cool.
  3. Discard the bacon drippings.
  4. Put the chicken in a 6-quart slow cooker and add the broth, potatoes, onion, celery, garlic, ranch seasoning, and black pepper.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the thickest part of each chicken breast reaches 165°F.
  6. Transfer the chicken to a cutting board, shred it with two forks, and return it to the slow cooker.
  7. Stir in the cream cheese, cheddar, and crumbled bacon.
  8. Cover and cook on LOW for 20–30 minutes, stirring once, until the cheeses have melted and the soup is creamy.

Notes

For the smoothest texture, soften and cube the cream cheese before stirring it into the soup. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy may separate. For a gluten-free option, use gluten-free ranch seasoning and chicken broth.