Creamy Crack Chicken soup (slow cooker)
Crack chicken soup with the name derived from cracked pepper, is an easy and hearty toss and go crockpot meal that is perfect for all ages!
Ingredients
- 2-3 pounds boneless chicken thighs *see note
- 4 medium potatoes cubed (peeling optional)
- 3 large carrots peeled and cubed
- 1 1/2 cups corn kernels (drained) or 15 oz. canned whole corn kernels
- 3-4 cups chicken broth *see note
- 12 oz. cream cheese
- 1 oz. Ranch dressing packet
- 3/4 teaspoon salt or to taste
- 1/3 teaspoon onion powder (optional)
Toppings
- Cooked and crumbled bacon or bacon bits
- Shredded cheddar cheese
Instructions
- 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.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken shreds easily.
- 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.
- Top the soup with shredded cheese and bacon and allow the cheese to melt, then cool slightly and enjoy! More photos and notes below.
Notes
Additional chicken broth can be added if the soup is too thick for your preference.
Additional notes and step by step photos below.
Tried this recipe?Let us know how it was!