Warm, creamy, and loaded with flavor, Crock Pot Crack Chicken Noodle Soup takes comfort food to the next level. With tender chicken, smoky bacon, and a cheesy ranch twist, this isn't your average chicken noodle soup.
The first time I made this crack chicken soup, I knew it was going to be a family favorite because it disappeared so fast! Packed with hearty chicken, crisp vegetables, ranch seasoning, and plenty of melty cheddar cheese, it's rich, creamy, and indulgent in the best way. Add in the noodles and bacon, and you've got a one-pot dinner that's both comforting and crave-worthy.
If you enjoyed all the flavors in this soup, you'll love this Crock Pot crack chicken or Crock Pot crack chicken pasta.
Why You'll Love This Recipe
- Easy Crock Pot Meal: Just add your ingredients, let the slow cooker do the work, and enjoy a hearty dinner with minimal effort.
- Creamy Comfort Food: This creamy crack chicken soup features a rich, cheesy broth with tender chicken and noodles, making every bowl warm and satisfying. For another hearty, cozy option, try my Crock Pot tortellini soup with sausage.
- Family Friendly: With classic flavors kids and adults love, this soup is always a hit at the dinner table.
- Perfect for Leftovers: This slow cooker crack chicken soup reheats well, making it great for meal prep or next-day lunches.
Jump to:
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for easy shredding.
- Bacon: Cook until crisp before adding at the end for smoky flavor and texture.
- Cream of Chicken Soup: Canned condensed cream of chicken creates a creamy base. Choose the low-sodium variety if you want more control over saltiness.
- Heavy Cream: Adds richness and gives the broth a smooth, velvety texture. For best results, bring it to room temperature before stirring it into the soup to prevent curdling.
- Cheddar Cheese: Brings a creamy, cheesy richness that balances the ranch flavor and makes the soup extra comforting.
- Ranch Seasoning Mix: This seasoning gives the soup its signature "crack chicken" flavor and adds a zesty, savory kick. It's also a delicious addition to other recipes, like cheesy bacon ranch potatoes.
- Spaghetti Noodles: Breaking the noodles into thirds makes them easier to stir and serve.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Protein Swap: Use cooked ground turkey, shredded rotisserie chicken, or even cooked sausage instead of chicken breasts for a different flavor and texture.
- Extra Veggies: Stir in peas, green beans, or spinach near the end of cooking for added color, nutrition, and flavor. For even more veggie-packed inspiration, try my slow cooker vegetable soup.
- Cheesy Twist: Mix in a blend of cheeses like Monterey Jack or mozzarella along with cheddar for extra gooey, melty goodness.
- Gluten-Free: Swap the spaghetti for gluten-free pasta or zucchini noodles to make the soup suitable for gluten-sensitive diets.
How to Make Crack Chicken Noodle Soup in the Crock Pot
Making this crack chicken soup recipe is so easy and only takes a few simple steps to get a creamy, comforting meal in the Crock Pot.
Step 1: Cook the Bacon. In a large skillet over medium heat, cook the bacon until crisp. Chop and set aside to add later for flavor and texture.
Step 2: Combine Ingredients in the Crock Pot. Add the chicken breasts, ranch seasoning, Italian seasoning, black pepper, chopped celery, sliced carrots, diced onion, cream of chicken soup, and chicken broth to the slow cooker.
Step 3: Cook the Soup. Cover and cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours, until the chicken is fully cooked and tender.
Step 4: Shred Chicken and Add Final Ingredients. Remove chicken and shred with two forks. Return chicken to the pot, then stir in shredded cheddar, heavy cream, uncooked spaghetti, and cooked bacon. Cook 20-30 minutes more until noodles are tender and cheese is melted. Serve warm with some fresh Focaccia bread.
Expert Tips
- Vegetable Prep: Chop carrots, celery, and onion into even-sized pieces so they cook evenly and create a balanced texture.
- Shred Chicken Easily: Use two forks to shred the chicken once it's cooked. Let it rest 5 minutes before pulling apart so it stays juicy and easier to handle.
- Prevent Mushy Noodles: Add uncooked spaghetti near the end of cooking and break it into thirds. Stir occasionally and cook just until tender to avoid overcooked, mushy noodles.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to preserve creaminess.
Serving Suggestions
- This soup makes a hearty main dish for a weeknight dinner on its own, but it pairs great with some warm biscuits or even cornbread cooked in the slow cooker for dipping.
- Serve it as a crowd-pleasing dish at your next family gathering alongside a fresh salad or Crock Pot creamed corn for a tasty spread.
- Ideal for chilly days or holiday weekends, pair it with a delicious slow cooker apple crisp for a complete comfort-food meal.
Recipe FAQs
If your soup feels too thin, it may need a little extra cooking time to allow the noodles and cheese to thicken the broth. You can also stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) near the end.
It's best to freeze the soup without noodles, since pasta can become mushy after thawing. Cook fresh pasta when reheating for the best texture.
Yes, but you need to make a few adjustments. Prepare the soup base (without the noodles, cheese, or cream) up to 2 days in advance. Store it in the fridge, then reheat and stir in the dairy and pasta just before serving for the freshest texture.
More Delicious Soup Recipes
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Slow Cooker Crack Chicken Noodle Soup
Equipment
Ingredients
- ½ pound bacon cooked and chopped
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 ounce package of ranch seasoning mix
- 4 ribs celery chopped
- 4 medium carrots peeled and sliced into rounds
- ½ medium yellow onion diced
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 6 cups low-sodium chicken broth
- 2 cups cheddar cheese shredded
- 2 cups heavy cream
- 8 ounces thin spaghetti uncooked and broken into thirds
Instructions
- In a large skillet over medium heat, add the bacon and cook until browned. Chop and set aside until the end.
- Add chicken, black pepper, Italian seasoning, ranch seasoning, celery, carrots, yellow onion, chicken soup, and chicken broth.
- Cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours.
- Remove chicken and shred with two forks. Add the shredded chicken, cheddar cheese, heavy cream, and uncooked spaghetti to the crock pot. Toss to coat and continue cooking for 20-30 minutes, or until the cheese is melted and the pasta is tender and cooked through.
Notes
- Shred the chicken while it's warm for the juiciest results.
- Add the pasta near the end of cooking so it stays tender without turning mushy.
- Use freshly shredded cheddar for a smoother melt and creamier broth.
- Stir in the bacon just before serving to keep it crisp and flavorful.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
If you are looking for the ultimate comfort food look now further. This soup has it all it is creamy, hearty and easy to make in the slow cooker.