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!
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}