Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes. When you make this CRACK CHICKEN SOUP , you’ll feel like you’ve died and gone to heaven.

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 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.


Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



3 cups chicken shredded

10.5 oz. condensed chicken soup

6 cups chicken stock low sodium

1 cup milk whole

8 oz. cream cheese

1/2 cup carrots diced

1/2 cup celery diced

1 small onion

10 slices bacon cooked and diced

2 Tablespoons Ranch seasoning mix

3 cloves garlic

1/2 teaspoon garlic powder

2 cups cheddar cheese shredded

8 oz. angel hair pasta



Preheat oven to 350

Cook bacon and let cool. Chop into bite-sized pieces and set aside.

Place chicken breasts on sprayed cookie sheet, season with salt and pepper and bake for 20 minutes. Remove from oven and shred the chicken using two forks.

In large stock pot, over medium heat, add 1 tablespoon oil or butter and saute the chopped onion, celery, and carrots. Saute for about 5 minutes or until vegetables are tender.

In medium-sized mixing bowl combine condensed chicken soup and 1 cup of milk. Whisk until smooth. Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.

Add ranch seasoning, garlic, and garlic powder.

Add in cream cheese and continue to stir as cream cheese melts. Bring to boil, stirring occasionally until cream cheese is incorporated into the soup.

Add chicken and bacon, and reduce heat to medium-low. Let simmer for 20 minutes.

Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.

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