Go Back
Close-up shot of a steaming bowl of Keto Crack Chicken Soup, served on a wooden surface with a spoon resting next to it. The creamy soup has melted cheddar cheese and crispy bacon bits visible, with steam rising, set against a backdrop of a white marble cooktop.

keto crack Chicken Soup Recipe

A creamy and hearty ranch-flavored chicken soup with bacon and melted cheddar cheese, perfect for a comforting meal. This slow-cooked dish is easy to make and packed with flavor!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Soup
Cuisine American
Servings 8
Calories 580 kcal

Equipment

  • 6-quart slow cooker
  • Two forks (for shredding chicken)
  • Measuring spoons
  • Stirring spoon

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 2 8-oz packages cream cheese
  • 1 1-oz package ranch dressing mix
  • 1 lb bacon cooked and chopped
  • 4 cups unsalted chicken broth
  • 1½ cup shredded cheddar cheese

Instructions
 

  • Add Ingredients: Place chicken, cream cheese, ranch dressing mix, cooked bacon, and chicken broth into the slow cooker.
    Close-up shot of a 6-quart slow cooker on the white marble cooktop, filled with 2 lb boneless skinless chicken breasts, 2 packages of cream cheese, 1 package of ranch dressing mix, cooked and chopped bacon, and 4 cups of unsalted chicken broth. The ingredients are arranged in a neat, layered fashion, ready to be cooked.
  • Cook: Cover and cook on LOW for 6 to 8 hours.
  • Shred Chicken: Remove chicken from the slow cooker and shred using two forks.
    Close-up shot of two forks shredding cooked chicken breasts on the white marble cooktop, with the slow cooker and remaining soup ingredients in the background. The chicken is tender and being pulled apart, with juicy strands falling onto a clean surface
  • Stir: Return shredded chicken to the slow cooker and stir.
  • Add Cheese: Stir in shredded cheddar cheese and cook until melted.
    Close-up shot of shredded cheddar cheese being stirred into the soup inside the 6-quart slow cooker on the white marble cooktop. The cheese begins to melt and blend into the creamy mixture, creating a rich, golden texture
  • Serve: Serve the soup hot, and enjoy!