Slow Cooker Crack Chicken Noodle Soup
Creamy, hearty, and loaded with flavor, this Crock Pot Crack Chicken Noodle Soup comes together with tender chicken, smoky bacon, ranch seasoning, and plenty of cheese. Just a few simple steps in the slow cooker make this cozy dinner a family favorite.
Servings: 8
Calories: 788kcal
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
Calories: 788kcal | Carbohydrates: 50g | Protein: 41g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 169mg | Sodium: 813mg | Potassium: 752mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1226IU | Vitamin C: 2mg | Calcium: 279mg | Iron: 2mg