Description

A rich, creamy, low-carb soup that practically cooks itself. This slow cooker keto chicken cream cheese soup blends smoky bacon, tender chicken, ranch seasoning, cream cheese, and cheddar for the ultimate comforting bowl—perfect for busy nights or meal prep.

Ingredients

Scale

2 lb boneless, skinless chicken breasts
16 oz full-fat cream cheese (2 blocks)
1 oz ranch dressing seasoning mix (1 packet)
1 lb bacon, cooked and chopped
4 cups unsalted chicken stock
1½ cups shredded cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Place chicken breasts, cream cheese blocks, ranch seasoning, cooked bacon, and chicken stock into a 6-quart slow cooker. Spread evenly.
Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours).
Remove chicken, shred with two forks, and return to the slow cooker.
Stir in shredded cheddar cheese until melted and smooth.
Simmer a few extra minutes if needed.
Ladle into bowls and garnish with extra bacon, fresh chives, or more cheddar.

Notes

Cook bacon in the oven at 400°F for 15–20 minutes for easy cleanup.

Use freshly shredded cheddar for the best melting texture.

Thicken by simmering uncovered after adding cheese.

Spice it up with cayenne or jalapeños.

For freezing, leave out the cheddar and add it when reheating for a smoother texture.

Prep Time: Cook bacon in the oven at 400°F for 15–20 minutes for easy cleanup. Use freshly shredded cheddar for the best melting texture. Thicken by simmering uncovered after adding cheese. Spice it up with cayenne or jalapeños. For freezing, leave out the cheddar and add it when reheating for a smoother texture.
Cook Time: 6–8 hours on LOW (or 3–4 hours on HIGH)
Category: Soup
Method: Slow Cooker
Cuisine: American / Keto-Friendly