Ingredients
2 lbs (900g) chicken breasts (boneless and skinless)
1 pound (450g) baby potatoes, halved
12 oz (340g) of cream cheese (a block and a half)
1 1/2 cups shredded Cheddar Cheese
2 cups bone broth or water
2 cups baby Spinach
One 1-oz packet of Dry Ranch Seasoning mix (or make your own version – see note)
8 oz (220g) bacon crumbles
Instructions
How to make the slow cooker chicken soup:
- Place 1 1/2 cup of liquid (bone broth or water) at the bottom of your slow cooker.
- Add the chicken breasts to the insert of the slow cooker.
- Add cream cheese on top of the chicken breasts, along with cheddar cheese, potatoes, and seasonings.
- Set the slow cooker and cook the chicken on high for 4 hours or low for 6 hours.
- Once the time is over, carefully remove the cooked chicken breasts from the slow cooker and shred them onto a plate using two forks.
- Return shredded chicken to the slow cooker. Stir in spinach and add the bacon crumbles. Give a quick stir and reheat until the spinach is wilted and the sauce is smooth. Let the ingredients sit for a few minutes to allow the sauce to thicken.
- Serve the slow cooker chicken potato soup warm and enjoy!