Dinner Uncategorized

Creamy Crack Chicken Soup (slow cooker)

This creamy and easy, crack chicken soup with bacon, Ranch powder, chicken and potatoes is a great dump and go meal for the crockpot that the whole family will love! This crack chicken soup is similar to creamy potato soup, but with the tasty addition of Ranch and chicken. This hearty comfort food is great for toddlers/kids because the flavors are mild and the veggies are soft and easy for them to chew. Feel free to add or subtract your favorite veggies into the soup! See below the recipe for photos and notes.

Prep time: 1520 minutes.

Cook time: 5-6 hours.

Yield: 8 servings

  • 2-3 lb. boneless chicken thighs
  • 4 medium potatoes cubed (peeling optional)
  • 3 large carrots peeled and cubed
  • 1 1/2 cups corn kernels drained *see note.
  • 2 cups chicken broth
  • 12 oz. cream cheese, cubed
  • 1 oz. Ranch Dressing packet
  • 3/4 teaspoon salt (or to taste)
  • 1/3 teaspoon onion powder (optional)
  • Cooked and crumbled bacon (or bacon bits)
  • Shredded cheddar cheese

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  1. Place potatoes, carrots, corn and chicken broth in the bottom of a 6-7 quart slow cooker/crockpot. Add chicken in a layer over the veggies, then season with Ranch powder, salt and onion powder. Dot the seasoned chicken with cubed cream cheese.
  2. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken shreds easily.
  3. Remove the chicken from the slow cooker and shred, then return to the slow cooker and stir gently until the cream cheese is well incorporated and the soup is creamy.
  4. Top the soup with shredded cheese and bacon and allow the cheese to melt, then cool slightly and enjoy! More photos and notes below.

If you love slow cooker/crockpot recipes checkout the list below!

Ingredients needed: Potatoes, corn, carrots, chicken broth, chicken, Ranch powder and seasonings, cream cheese, bacon and cheddar cheese.
Step 1: Prep and add veggies and then broth to a large slow cooker.


You can also add green beans or peas instead of or along with the above veggies. If adding peas you will need to wait until the last hour (roughly) of slow cooking.

Peeling the carrots and potatoes is optional. I prefer to simply scrub them and then chop them up and toss them in. A lot of nutrients are in the skins of these veggies, but they also don’t look quite as pretty when they are cooked with the skin left on.

Step 1 continued: Place chicken onto the veggies and season, then place the cubed cream cheese over the seasoned chicken.


Placing the veggies on the bottom of the slow cooker ensures the potatoes are covered to prevent them from getting spots due to being exposed. Be sure to allow plenty of time for the chicken to cook as it is further from the heat (the chicken should reach a temperature of at least 165 degrees). The cooking times may vary depending on crockpot/slow cooker size and strength.

Step 2-4: Cook until the chicken shreds easily. Shred chicken and then return to crockpot. Stir soup to ensure cream cheese is well combined, then top with shredded cheese and cooked bacon. Cool and Enjoy!

One of my family’s favorite sides to this thick and hearty crack chicken soup is Apple sauce! My husband likes to have applesauce with any casserole or thick soup, and we also enjoy homemade bread as a side to soup.

Feel free to pin this recipe for later (Pinterest icon below) and show off your creations by tagging me on Instagram at thismom.cooks (Marilyn Peight). Thank you for your support!!

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  1. Darlene says:

    Can frozen corn be used in place of canned corn?

    1. marilynpeight says:

      Yes, I personally prefer frozen (thawed) sweet corn in this recipe

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