Slow Cooker Creamy Crack Chicken Soup: A Comforting and Indulgent Meal
Looking for a soup that’s creamy, hearty, and packed with irresistible flavors? This Slow Cooker Creamy Crack Chicken Soup is the ultimate comfort food. Featuring tender shredded chicken, crispy bacon, fresh spinach, and sun-dried tomatoes in a cheesy, flavorful broth, this dish is both satisfying and easy to make.
Perfect for a chilly evening or a meal-prepped lunch, this soup comes together effortlessly in your slow cooker, letting you focus on your day while dinner simmers away. Serve it with crusty bread or enjoy it on its own—it’s guaranteed to be a hit with the whole family.
Why You’ll Love This Recipe
- Effortless Cooking: Let the slow cooker do the work while you relax.
- Rich and Creamy: Made with cream cheese, heavy cream, and cheddar for a luscious texture.
- Family-Friendly: Bacon, chicken, and cheese make it a crowd-pleaser.
- Versatile: Serve it as a main course or a starter, and it reheats beautifully for leftovers.
Ingredients You’ll Need
For the Soup:
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt and pepper to taste
Optional Garnishes:
- Extra crumbled bacon
- Shredded cheddar cheese
- Chopped parsley
Step-by-Step Instructions
Step 1: Prep the Ingredients
- Add the chicken breasts to the slow cooker.
- Pour in the chicken broth and sprinkle with garlic, onion powder, parsley, paprika, salt, and pepper.
Step 2: Cook the Soup
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
Step 3: Shred the Chicken
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Step 4: Add the Creamy Ingredients
- Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese. Mix well until the cheeses are melted and fully incorporated into the broth.
Step 5: Add the Veggies and Bacon
- Stir in the chopped sun-dried tomatoes, spinach, and crumbled bacon. Cover and cook for an additional 10-15 minutes until the spinach is wilted and the soup is heated through.
Step 6: Serve and Garnish
- Ladle the soup into bowls and garnish with extra crumbled bacon, shredded cheddar cheese, or chopped parsley if desired.
Chef’s Tips
- Cream Cheese: Soften the cream cheese before adding to ensure it blends smoothly.
- Bacon: Cook the bacon until crispy for the best flavor and texture.
- Low-Carb Option: Serve with a side of cauliflower rice or on its own for a keto-friendly meal.
Serving Suggestions
- With Bread: Pair with crusty bread or garlic toast for dipping.
- As a Main Course: Serve with a side salad for a complete meal.
- For Meal Prep: Store leftovers in an airtight container for up to 4 days.
Recipe Variations
- Vegetarian Option: Substitute chicken with diced potatoes or cauliflower, and skip the bacon.
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Cheese Swap: Use Monterey Jack or mozzarella for a milder cheese flavor.