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Sunday Supper, Slow Cooker Cheesy Chicken Bacon Ranch Potato Soup

the Painted Apron

We had some cold temperatures last week

and this soup was a bowl of pure comfort

It’s a Slow Cooker, dump, set and forget recipe

Spray or line your slow cooker and put the chicken on the bottom

Add the broth, milk, Ranch seasoning,

onion powder, pepper and 1 cup grated cheese

Put in the frozen potatoes and top with cream cheese and Velvetta*

*substitute 8 oz. cream cheese and 2 cups grated cheddar for Velveeta if desired

Cover and cook on low for 7 hours

Uncover, and remove chicken and stir the soup

Stir again to remove any lumps

Shred chicken

Put half of the bacon and 1/2 cup cheese with chicken

Put the chicken, bacon and cheese into the pot

Stir, recover and cook on low for another hour

Garnish each serving with reserved grated cheese and bacon

This recipe is adapted from Plain Chicken

Print

Cheesy Chicken Bacon Ranch Soup

This yummy chicken soup practically makes itself! Put everything in the slow cooker, set and forget. Garnish with crispy bacon and enjoy!
Course Main Course, slow cooker, Soup
Cuisine American
Keyword chicken ranch soup, chicken soup, easy soup, hash brown potato soup, slow cooker soup
Prep Time 10 minutes
Cook Time 8 hours
Servings 6

Equipment

  • 6 quart slow cooker

Ingredients

  • 3 boneless chicken thighs or boneless chicken breasts
  • 1 bag 32 oz. frozen shredded hash brown potatoes
  • 5 Tbsp Ranch dressing mix
  • 5 cups low sodium chicken broth
  • 1 cup milk
  • 1 lb Velvetta cheese** cubed
  • 8 oz whipped cream cheese***
  • 2 cups grated cheddar cheese divided
  • 6-7 slices cooked bacon, cut into small pieces
  • 1/2 tsp onion powder
  • Black pepper

Instructions

  • Spray or line the slow cooker
  • Place chicken on the bottom
  • Add broth and milk
  • Add Ranch dressing mix, onion powder and black pepper to taste
  • Add 1 cup grated cheese
  • Add hash browns, frozen or thawed
  • Put Velvetta and cream cheese on top
  • Cover and cook on low for 7 hours*
  • Remove chicken and shred
  • Put chicken back into soup and stir, using a whisk if necessary, then and add half of the bacon and 1 1/2 cups cheese
  • Recover and cook on low for another hour
  • Garnish with remaining bacon and grated cheese to serve

Notes

*I got a late start so I cooked mine on high for the first 90 minutes, then I stirred it and turn it to low for 5 1/2 hours.
**substitute 8 oz. cream cheese and 2 cups grated cheese for Velvetta if desired
***or regular cream cheese {do not use non fat, it won’t melt}

Enjoy!

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