Slow Cooker Crack Chicken Soup

A creamy soup filled with shredded chicken, cheddar cheese, bacon crumbles, baby spinach or baby kale and homemade ranch seasoning.

PREP TIME: 20 minutes

COOK TIME: 4 hours

TOTAL TIME: 4 hours 20 minutes

YIELD: 8 servings

INGREDIENTS:

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

8 cups Low Sodium Chicken Broth

4 slices Bacon, cooked and crumbled, plus more for garnish

Bacon Grease

8 ounces Cream Cheese, cut in cubes

2 cups shredded Cheddar Cheese

3 cups Baby Spinach or Baby Kale, optional (you can also use a combination of both)

Chopped Scallions

DIRECTIONS:

1. Place chicken breasts inside the slow cooker.

2. Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts.

3. Pour chicken broth around the chicken breasts and not over them.

4. Cook 4 slices of bacon to a crisp. Crumble the bacon and add to the slow cooker. Add in the bacon grease, too.

5. Add cubed cream cheese.

6. Cover and cook on LOW for 5 to 6 hours OR cook on HIGH for 3 to 4 hours.

7. Remove lid and transfer chicken breasts to a cutting board; using two forks or shredder claws, shred the chicken.

8. Return shredded chicken to the slow cooker and stir in the shredded cheddar cheese.

9. Stir in the baby spinach, baby kale, or a combination of the two.

10. Cover and cook for 5 to 8 more minutes, or until cheese is melted, spinach or kale is wilted, and everything is heated through.

11. Taste for salt and pepper, adjust accordingly to taste.

12. Ladle into soup bowls.

13. Garnish with more bacon crumbles and scallions.

14. Serve.

NOTES:

**If you are not following a low carb diet, you can serve this over rice or add cooked noodles.