Description
A rich, velvety slow-cooker soup that combines tender chicken, smoky bacon, tangy ranch seasoning, and creamy cheeses for a keto-friendly, low-carb dinner. Minimal prep and a hands-off cook time make this family-approved soup perfect for busy weeknights or cozy Sundays.
Ingredients
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2 lb boneless, skinless chicken breasts
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16 oz full-fat cream cheese (2 blocks)
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1 oz ranch dressing seasoning mix (1 packet)
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1 lb bacon, cooked and chopped
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4 cups unsalted chicken stock
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1½ cups shredded cheddar cheese
Instructions
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Load the slow cooker: Place chicken breasts, cream cheese, ranch seasoning, cooked bacon, and chicken stock into a 6-quart slow cooker, spreading ingredients evenly.
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Set and cook: Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours).
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Shred chicken: Remove chicken, shred with two forks, and return it to the slow cooker.
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Add cheddar: Stir in shredded cheddar cheese until melted and smooth. Let simmer uncovered for a few minutes if you’d like a thicker consistency.
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Serve: Ladle into bowls and garnish with extra bacon bits, fresh chives, or additional cheddar.
Notes
Oven-bake bacon at 400°F (200°C) for 15–20 minutes for less mess.
Freshly shredded cheddar melts creamier than pre-shredded.
Add cayenne or diced jalapeños for extra heat.
Freeze without cheddar and add the cheese when reheating to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American