Slow Cooker Chicken Bacon Ranch Soup

Adapted from this recipe by Easy Weeknight Recipes.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 5 hours

Ingredients

• 2 pounds chicken breasts
• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 1 teaspoon dried chives
• 1 tablespoon Hidden Valley Ranch Seasoning
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 6 to 8 cups low sodium chicken broth
• 5 slices bacon, cooked and crumbled, plus more for garnish
• Bacon grease
• 8 ounces cream cheese, cut in cubes
• 1-2 cups shredded cheddar cheese
• 3 cups spinach (chopped or whole)
• 1 14oz can of corn

Instructions

• Place chicken breasts inside the slow cooker.
• Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts.
• Pour chicken broth around the chicken breasts and not over them.
• In the meantime cook 4 slices of bacon to a crisp. Crumble the bacon and add to the slow cooker. Add in the bacon grease, too.
• Add cubed cream cheese.
• Cover and cook on LOW for 5 to 6 hours OR Cook on HIGH for 3 to 4 hours.
• Remove lid and transfer chicken breasts to a cutting board; using two forks or shredder claws, shred the chicken.
• Return shredded chicken to the slow cooker and stir in the shredded cheddar cheese.
• Add in corn.
• Stir in the kale.
• Cover and cook for 5 to 8 more minutes, or until cheese is melted, spinach is wilted, and everything is heated through.
• Taste for salt and pepper; adjust accordingly.
• Ladle into soup bowls.
• Garnish with more bacon crumbles if you want.
• Serve.