Name: Slow Cooker Crack Chicken Soup
Prep time: 15 min
Cook time: PT-489848H42M33S
Total time: PT-489848H42M33S
Cuisine: American
Ingredients: 1.5–2 lbs chicken breasts or thighs; 4 cups chicken broth; 1 packet ranch seasoning mix; 8 oz cream cheese, cubed; 1 cup shredded cheddar cheese; 1 cup carrots, diced; 1 cup celery, diced; 1 medium onion, chopped; 3 cloves garlic, minced; 1/2 cup heavy cream or milk (optional); 2 cups baby spinach or kale (optional); Salt and pepper to taste

Jump to Recipe·Leave a Review

Slow Cooker Crack Chicken Soup is a rich, creamy, and comforting dish that blends shredded chicken, cream cheese, cheddar, and ranch flavors into one irresistible bowl. Cooked low and slow, this soup practically makes itself, and every spoonful is loaded with savory goodness and satisfying texture.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something that tastes like it came from a restaurant. The slow cooker does most of the work, and I always end up with a big batch of soup that’s hearty, cheesy, and loaded with flavor. It’s great for busy days when I want something cozy without standing over the stove. Plus, it’s a hit with everyone — even picky eaters can’t resist it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breasts or thighs
chicken broth
ranch seasoning mix
cream cheese
shredded cheddar cheese
carrots, diced
celery, diced
onion, chopped
garlic, minced
heavy cream or milk (optional for extra creaminess)
baby spinach or kale (optional for added greens)
salt and pepper to taste

Directions

I place the chicken, broth, ranch seasoning, garlic, onion, carrots, and celery into the slow cooker.
I cook it on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Once done, I remove the chicken, shred it with two forks, then return it to the pot.
I stir in the cream cheese and cheddar cheese, letting them melt into the soup.
I stir well, adjust the seasoning, and let it cook for another 10–15 minutes before serving.

Servings and timing

This recipe makes about 6 servings. The prep time is only 10–15 minutes, and cook time ranges from 6–8 hours on low or 3–4 hours on high. It’s a great set-it-and-forget-it dinner that’s ready when I am.

Variations

I sometimes use rotisserie chicken to cut down the cooking time.
If I want a thicker soup, I add a bit of cornstarch slurry at the end.
I’ve tried swapping cheddar for pepper jack to give it a little kick.
I also enjoy stirring in cooked pasta, rice, or potatoes if I want it to be more filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat or in the microwave in short bursts, stirring in between. If the soup thickens too much, I just add a splash of broth or milk to loosen it up.

FAQs

What makes this soup “crack” chicken?

It’s called “crack” chicken because the combo of ranch, cheese, and chicken is incredibly addictive. I find it hard to stop at just one bowl.

Can I freeze Slow Cooker Crack Chicken Soup?

Yes, I freeze it in individual portions once cooled. I reheat gently and sometimes add a splash of cream or broth to restore the texture.

Can I make this soup keto-friendly?

Absolutely. I skip the carrots and use full-fat cream cheese and heavy cream. It’s naturally low in carbs with those adjustments.

Can I use a different type of cheese?

Yes, I’ve used Monterey Jack, mozzarella, or even a blend of cheeses depending on what I have. As long as it melts well, it works.

Conclusion

Slow Cooker Crack Chicken Soup is a comforting, flavorful meal that’s perfect for chilly days or anytime I want something hearty with minimal effort. It’s creamy, cheesy, and packed with savory ingredients that always leave me full and satisfied. This soup has become one of my favorite easy dinners to make when I need something warm and delicious without the fuss.