A hearty pot of Slow Cooker Crack Chicken Soup is bursting with soft shredded white meat chicken, authentic bacon crumbles, cream cheese, cheddar cheese, homemade ranch flavor, kale, and other nutritious ingredients. It's like a bowl of warm, comforting goodness!
You may be wondering what in the world "crack" chicken is. Let me explain. If this is the case, you are not alone! I receive a lot of messages and comments from people who are curious about the name of this dish. Honestly, it's a play on the fact that the mix of chicken, bacon, ranch dressing, and cheese in this soup can be very addicting!
This is a soup that I really like putting together at this time of year when you're yearning for spring but are still experiencing a lot of chilly and overcast weather. Because of the chives, dill weed, and cream cheese, it's warm and comforting while still being light and airy. The young kale provides a lovely green accent, and the white flesh chicken, along with the bacon crumbles, is very delicious.
You may serve it with a loaf of crusty bread for a delicious and simple weekend supper, and the leftovers can be microwaved in a cup for an easy lunch the next day.
INGREDIENTS NEEDED:
• Low sodium chicken stock, I used six cups.
• Whole milk; one cup.
• A medium tub.Of cream cheese.
• Half a Cup.Of diced carrots.
• Half a Cup.Of diced celery.
• A small-sized onion.
• Cooked bacon, I diced 10 slices.
• Ranch seasoning mix; you can use two large spoons.
• 3 cloves of garlic.
• 2 Cups.Of shredded cheddar cheese.
• Angel hair pasta, I used a Pkg.Of 8-ounces.
• 1/2 small spoon.Of garlic powder.
PREPARATION:
• Step 1 – As usual, we started the preparation by heating the oven to 350 degrees.
• Step 2 – Next, we cooked the bacon and set it aside to cool. Set aside after chopping into bite-sized pieces.
• Step 3 – After that, we placed the chicken breasts on a cookie sheet that has been coated with cooking spray, season with salt and pepper, and baked for 20 minutes. After removing the chicken from the oven, we shredded it using two forks.
• Step 4 – Then, we cooked the chopped onion, celery, and carrots in 1 tablespoon oil or butter in a large stockpot over medium heat until the vegetables are soft. Reduce heat to low and cook for 5 minutes or until veggies are soft.
• Step 5 – At this step, we mixed together with the condensed chicken soup and 1 cup of milk in a medium-sized mixing bowl to make the sauce. We whisked until the mixture was smooth, then we stir in the soup mixture after it has been added to the pot, and we also stir in the chicken broth until everything was well-combined.
• Step 6 – Then, we combined the ranch seasoning, garlic, and garlic powder in a mixing bowl.
• Step 7 – And, we added in the cream cheese and continue to whisk until the cream cheese is completely melted, brought the soup to a boil, stirring periodically, until the cream cheese has been well integrated.
• Step 8 – Following that, we reduced the heat to medium-low and added in the chicken and bacon. Allow for a 20-minute simmering period.
• Step 9 – We cooked on low heat until the pasta was soft and the cheddar cheese has melted, for about 5 to 7 minutes (split the pasta into halves or quarters before adding it).
Despite the fact that this is almost a fail-proof recipe, I do have a few pointers to share with you! Listed below are some of my favorite suggestions for modifying the recipe while also ensuring that it turns out perfectly every time.
• Add-ins: I like to mix in sometimes cooked egg noodles, broccoli, cubed potatoes, and other vegetables.
• Do Not Overcook: Because we are dealing with chicken breasts here, it is critical not to overcook the chicken, otherwise the chicken will become dry and mushy as it cools. This does not seem very delicious, does it? I suggest setting a timer for half of the cooking time, simply to allow you to check in on the progress of the meal. Then reduce the timer to 34 of the total cooking time. If the chicken is done sooner than you anticipated, you may simply turn off the slow cooker and start again.
