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Crack Chicken Soup (Instant Pot or Slow Cooker Recipe)

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INSTRUCTIONS

  1. To make this in the Instant Pot
  2. Add the chicken breasts to the bowl of the Instant Pot along with the chicken broth and ranch seasoning.
  3. Cover and set vent to sealing.
  4. Cook on high pressure for 18 minutes. It will take about 10 minutes to reach pressure.
  5. Allow pressure to release naturally, about 10 minutes, before removing the lid.
  6. Remove chicken from the pot and shred. Set aside.
  7. Set the pot to saute and add the cream cheese. Whisk well until the cream cheese is fully melted and incorporated. See note.
  8. Add the cheddar and whisk until melted.
  9. Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
  10. Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.
  11. To make this in the crockpot
  12. Add the chicken breasts to the slow cooker along with the chicken broth and ranch seasoning.
  13. Cover and cook on low for 4 hours.
  14. Remove chicken from the slow cooker and shred. Set aside.
  15. Add the softened cream cheese to the broth and whisk well until smooth and creamy.
  16. Add the cheddar and whisk until melted.
  17. Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
  18. Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.

TIPS & NOTES:

Please continue to the next page (>) for the full list of ingredients and complete cooking instructions. Enjoy this meal!

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