If you're on the hunt for a comforting, creamy bowl of goodness that will warm your soul and satisfy your cravings, look no further than this Slow Cooker Crack Chicken Potato Soup! Packed with tender chicken, hearty potatoes, and the irresistible flavor of ranch dressing, this dish is a culinary hug that you can whip up with minimal effort. Just imagine coming home after a long day to the delightful aroma of this savory soup wafting through your kitchen. With just 15 minutes of prep and 6 hours of hands-off cooking, you’ll be treating yourself and your loved ones to a delicious meal that serves 8. Ready to make your taste buds dance? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 pounds potatoes, diced
- 2 pounds chicken breasts
- 4 cups chicken broth
- 8 oz cream cheese
- 1 packet ranch dressing mix
- 1 cup shredded cheddar cheese
- 1 cup chopped bacon
- 1 cup green onions, chopped
Instructions
- Begin by preparing all your ingredients. Dice the potatoes into small, even pieces to ensure they cook uniformly. Chop the green onions and set them aside for later use.
- In the slow cooker, place the diced potatoes at the bottom. This will allow them to cook thoroughly and absorb the flavors from the other ingredients.
- Next, add the chicken breasts on top of the potatoes. Make sure they are evenly distributed for even cooking.
- Pour the 4 cups of chicken broth over the chicken and potatoes. This will provide the necessary moisture for the soup.
- Sprinkle the packet of ranch dressing mix evenly over the chicken and broth. This will infuse the dish with a rich, tangy flavor.
- Add the 8 oz of cream cheese to the slow cooker. You can cut it into smaller cubes to help it melt more easily during cooking.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking process will allow the flavors to meld beautifully and the chicken to become tender.
- After 6 hours, check the chicken for doneness. It should be fully cooked and easily shred with a fork. Remove the chicken breasts from the slow cooker and shred them on a cutting board.
- Return the shredded chicken to the slow cooker and stir to combine with the potatoes and broth. This will help incorporate the flavors throughout the soup.
- Add the 1 cup of shredded cheddar cheese to the soup and stir until melted and well combined.
- Finally, stir in the 1 cup of chopped bacon and the chopped green onions, reserving some green onions for garnish if desired. Mix everything together until well combined.
- Serve the soup hot, garnished with additional green onions and cheese if you like. Enjoy your creamy, flavorful Slow Cooker Crack Chicken Potato Soup!
Tips
- Prep Ahead: To save time, you can dice the potatoes and chop the green onions the night before. Store them in the refrigerator to keep them fresh until you're ready to cook.
- Layering is Key: Always layer your ingredients in the slow cooker with the potatoes at the bottom. This ensures they cook thoroughly and soak up all the delicious flavors.
- Chicken Check: After 6 hours, make sure to check the chicken for doneness. It should shred easily with a fork. If it’s not quite there, give it another 30 minutes.
- Cream Cheese Tips: Cut the cream cheese into smaller cubes before adding it to the slow cooker. This helps it melt more evenly and blend into the soup.
- Customize Your Soup: Feel free to add in your favorite vegetables, like carrots or celery, for extra flavor and nutrition. Just make sure they are diced small enough to cook through in the time allotted.
- Garnish for Extra Flavor: Don’t skip the garnishes! A sprinkle of extra green onions and shredded cheese on top adds a burst of color and flavor that elevates the dish.
- Leftover Magic: This soup stores well in the fridge for up to 3 days and can be frozen for up to a month. Reheat gently on the stove or in the microwave for a quick meal later!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 25g
Protein: 40g
Fat: 28g
Saturated Fat: 13g
Cholesterol: 130mg
