Description
A rich and creamy low-carb soup made in the slow cooker with tender shredded chicken, smooth cream cheese, smoky bacon, cheddar cheese, and savory ranch seasoning. Perfect for cozy nights or busy days, this keto-friendly comfort food requires minimal prep and delivers maximum flavor.
Ingredients
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2 pounds (900 g) boneless, skinless chicken breasts
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16 ounces (450 g) full-fat block cream cheese, cubed
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1 ounce (28 g) ranch dressing seasoning mix
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1 pound (450 g) cooked and chopped
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4 cups (950 ml) unsalted chicken stock
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1½ cups (170 g) shredded full-fat cheddar cheese
Instructions
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Add chicken breasts, cubed cream cheese, ranch seasoning, chopped bacon, and chicken stock to a 6-quart slow cooker.
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Cover and cook on low for 6–8 hours until chicken is tender and easily shreds.
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Shred chicken in the slow cooker using two forks.
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Stir to fully blend melted cream cheese into the broth.
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Turn off heat and stir in shredded cheddar until melted.
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Taste, adjust seasoning if needed, and serve hot. Optional: garnish with extra bacon, chives, or cheese.
Notes
Whisk if cream cheese appears lumpy to smooth the texture.
Use freshly shredded cheddar for best melting results.
Add a splash of heavy cream for extra richness.
Rotisserie chicken can be used; reduce cooking time to ~3 hours.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (slow cooker, low setting)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American