This Slow Cooker Crack Chicken Potato Soup is the ultimate comfort food—cheesy, creamy, and packed with tender chicken, crispy bacon, and hash browns!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Alright, let’s talk comfort food. You know, the kind that makes you feel like you just wrapped yourself in the coziest blanket, curled up on the couch, and forgot all about your responsibilities? Yeah, that’s exactly what Slow Cooker Crack Chicken Potato Soup is.
The first time I made this, I wasn’t even planning on making soup. I was just staring into my fridge, hoping something magical would appear (as if I hadn’t already checked three times). It was one of those I need something warm, filling, and preferably cheesy kind of nights, but also one of those I refuse to stand over a stove kind of nights.
That’s when I spotted a bag of hash browns, some chicken, and a block of Velveeta. My slow cooker was already on the counter (probably still sitting there from the last time I was too lazy to put it away), so I figured… why not? Toss everything in, let it do its thing, and see what happens.
Fast forward eight hours, and let me tell you—this soup was unreal. Creamy, cheesy, thick, and loaded with ranch-flavored goodness. I took one bite and immediately texted my mom, “You need to make this. Like, now.” She did. And now it’s in our family recipe rotation.
So if you’re looking for a set-it-and-forget-it kind of meal that tastes like a hug in a bowl, this is it.
Why You’ll Love This Slow Cooker Crack Chicken Potato Soup Recipe?
- It’s beyond easy. Toss everything in the slow cooker and walk away. No extra steps, no stress.
- The flavor is next level. Ranch, bacon, cheese, potatoes—literally every good thing in one pot.
- Thick and creamy, but not too heavy. Perfect balance of rich and comforting without feeling like you just ate a brick.
- Leftovers taste even better. The flavors get even stronger after a day in the fridge!
- Feeds a crowd. This makes a big batch, so it’s perfect for meal prep or feeding a hungry family.
Ingredient Notes:
This recipe keeps things simple but seriously delicious.
- Chicken Breasts – These cook down beautifully and shred perfectly for that tender, melt-in-your-mouth texture.
- Shredded Hash Brown Potatoes – The lazy genius move. No peeling, no chopping—just dump them in.
- Ranch Dressing Mix – Adds that signature herby, zesty, slightly tangy flavor.
- Bacon – Obviously. Smoky, crispy, and the perfect salty bite.
- Chicken Broth – Keeps everything flavorful and helps create that rich base.
- Velveeta Cheese – The key to the ultra-creamy texture. I know, Velveeta is one of those love-it-or-hate-it ingredients, but trust me—it works here.
- Milk & Cream Cheese – More creaminess. More richness. More yum.
- Shredded Cheddar Cheese – Because double the cheese is always the right move.
- Onion Powder & Black Pepper – Just a little extra flavor boost.
Pro Tip: No time to cook bacon? Grab the pre-cooked kind. It saves a step and still gives you all the crispy, smoky goodness.
How To Make Slow Cooker Crack Chicken Potato Soup?
This is dump, set, and forget cooking at its finest.
Step 1: Gather Your Ingredients
If you need to cook your bacon, do that first (or just cheat and use pre-cooked). Chop your Velveeta into chunks so it melts evenly. Other than that? There’s basically zero prep.
Step 2: Load Up the Slow Cooker
Place the chicken breasts in the bottom of the slow cooker. Then just dump everything else on top—the hash browns, ranch mix, bacon, broth, Velveeta, milk, cream cheese, cheddar, onion powder, and black pepper.
No stirring, no fancy layering. Just throw it all in there.
Step 3: Let It Cook
Cover and set your slow cooker to LOW for 8 hours. This is where the magic happens—flavors blend, the chicken gets crazy tender, and all that cheese melts into liquid gold.
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Step 4: Shred the Chicken
After 8 hours, remove the chicken breasts, shred them with two forks (which takes about 15 seconds because they’re ridiculously tender), then stir the shredded chicken back into the soup.
Step 5: Serve & Enjoy!
Give it one final stir to make sure everything is evenly combined, then grab a bowl and go to town.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes surprisingly well! Just portion it into freezer-safe containers and store for up to 3 months.
- Reheating: Warm on the stove over low heat, stirring occasionally. If it gets too thick, add a little milk or broth to thin it out.
Pro Tip: Avoid microwaving in big batches—the cheese can separate if overheated. Heat it slowly for the best texture!
Variations and Substitutions:
Want to tweak it? Go for it! Here are a few fun variations:
- Swap the Chicken – Use boneless chicken thighs for extra flavor or rotisserie chicken to make it even faster.
- Spicy Version – Add red pepper flakes, diced jalapeños, or a few dashes of hot sauce.
- Lighter Version – Use light cream cheese and swap half the Velveeta for shredded cheddar.
- Extra Veggies – Stir in frozen corn, chopped spinach, or diced bell peppers for ore texture.
What to Serve with Slow Cooker Crack Chicken Potato Soup?
This soup is already a meal on its own, but if you want to go all out, pair it with:
- Garlic Bread – Because duh, carbs.
- Side Salad – A little freshness to balance out the richness.
- Biscuits or Dinner Rolls – Perfect for soaking up every last drop.
- Roasted Veggies – If you insist on adding some greens to your meal.
Frequently Asked Questions:
Can I use fresh potatoes instead of frozen hash browns?
Yep! Just peel and shred about 4 medium potatoes before adding them in.
Can I make this in an
Absolutely! Cook on Manual (High Pressure) for 15 minutes, then quick release, shred the chicken, and stir everything together.
Can I make this dairy-free?
You can try, but it won’t be as creamy. Swap the Velveeta, cream cheese, and milk for dairy-free alternatives like coconut milk and dairy-free cheese.
If you’re looking for a ridiculously easy, insanely delicious, ultra-comforting meal that basically cooks itself, Slow Cooker Crack Chicken Potato Soup is it.
So tell me—are you serving this with garlic bread or going straight in with a spoon? Let’s chat in the comments!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Slow Cooker Crack Chicken Potato Soup
Ingredients
- 2 boneless skinless chicken breasts
- 1 32-ounce bag of shredded hash brown potatoes
- 4 to 5 tablespoons of ranch dressing mix
- ½ c of bacon cooked and chopped
- 5 c of chicken broth
- 1 pound of Velveeta cheese cut into chunks
- 1 c of milk
- 1 8-ounce package of cream cheese
- 1 c of shredded cheddar cheese
- ½ teaspoon of onion powder
- ¼ teaspoon of black pepper
Instructions
- Make sure the chicken breasts are clean and that you've cooked and chopped the bacon. Cut the Velveeta cheese into chunks. Have all the other ingredients measured and ready.
- Start by placing the chicken breasts at the bottom of your slow cooker. On top of the chicken add hash potatoes, ranch dressing mix, chopped bacon, chicken broth, chunks of Velveeta cheese, milk, cream cheese, cheddar cheese, onion powder and black pepper.
- Cover your slow cooker with its lid. Set it to cook on LOW heat for 8 hours. This will allow all the ingredients to blend together perfectly while ensuring that the chicken cooks thoroughly and that all the cheeses melt beautifully to create a creamy consistency.
- Once 8 hours have passed, use two forks to remove the chicken breasts from your slow cooker. Shred them into bite pieces.
- Put back the shredded chicken into your slow cooker. Give everything a good stir so that all the ingredients combine well together. You can serve this delicious soup straight from your slow cooker or ladle it into bowls for everyone to enjoy.
- Savor every spoonful of this Slow Cooker Crack Chicken Potato Soup, with its texture and amazing flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
