Crock Pot Chicken Ranch Potato Soup with Turkey Bacon
Creamy ranch-seasoned potato soup loaded with shredded chicken, turkey bacon and cheddar. A guaranteed family favorite.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 1/2 lbs (680 g) boneless skinless chicken breasts
- 2 lbs (900 g) Yukon Gold potatoes, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz / 28 g) dry ranch seasoning mix
- 4 cups (960 ml) chicken broth
- 1/2 tsp black pepper
- 8 oz (225 g) cream cheese, cubed
- 1 cup (240 ml) whole milk
- 1 1/2 cups (150 g) cheddar cheese, shredded
- 8 slices turkey bacon, cooked and crumbled
- Toppings: turkey bacon, cheddar, green onions, a drizzle of ranch
Instructions
- Place the chicken in the bottom of the crock pot. Add potatoes, onion and garlic on top.
- Sprinkle with ranch seasoning and pepper, then pour in the broth.
- Cover and cook on LOW 6 hours or HIGH 3-4 hours.
- Remove the chicken, shred with two forks and set aside.
- Stir in the cream cheese and milk until smooth; mash some potatoes to thicken.
- Return the chicken, add cheddar and most of the turkey bacon. Cook 15 minutes more on HIGH.
- Serve topped with remaining turkey bacon, cheese and green onions.
Notes
Ranch mix is salty, so taste before adding any extra salt.