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Chicken Cheddar Bacon Ranch Soup in the Slow Cooker

Prep Time10 mins
Cook Time4 hrs
Servings: 8
Author: Sarah Robinson


  • 1.5 pounds chicken breasts
  • cups broccoli florets chopped
  • 2 large potatoes chopped
  • 5 large carrots chopped
  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 9 cups chicken stock
  • 1.5 tsp salt
  • 3/4 tsp pepper
  • 3 tbsp dry ranch dressing mix
  • 3/4 cup flour
  • 1 package cream cheese
  • 3 cups milk
  • 3 cups of grated cheddar cheese
  • 1 pound bacon cooked and crumbled (set aside some for garnishing)
  • Green onions optional for garnishing


  • Add chicken, broccoli, potatoes, carrots, onion, garlic, chicken stock, and spices into slow cooker.
  • Cook on low for 6-7 hours or on high for 3-4
  • Once chicken is tender, shred it with a fork.
  • Mix together cream cheese, flour and milk.
  • Stir milk mixture into slow cooker and add back the shredded chicken.
  • Cook on high for another 3o minutes.
  • When ready to serve, add cheese and bacon.
  • Garnish each bowl of soup with green onions, additional bacon and shredded cheese.

Freezer to Slow Cooker Instructions:

  • Chop carrots & onion.
  • Cook bacon, let cool & crumble into pieces.
  • Mix chicken, broccoli, carrots, onion, garlic, 3/4 of crumbled bacon and spices in a gallon size freezer bag (or use the original bag that the chicken came in).
  • Place the rest of the bacon in a smaller sandwich sized freezer bag.  Put this bag inside of the larger bag.
  • On cooking day, dice potatoes and add to the slow cooker.  (You can freeze them, as long as they're completely covered in liquid.  Otherwise they'll turn black and look inedible.)
  • Pour contents of bag into slow cooker.
  • Add chicken broth to slow cooker.
  • Follow instructions 2-8 above.