Ingredients
Scale
- 2 pounds chicken breasts
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 6 to 8 cups low sodium chicken broth
- 4 slices bacon, cooked and crumbled (plus more for garnish)
- Bacon grease
- 8 ounces cream cheese, cut into cubes
- 1 to 2 cups shredded cheddar cheese
- 3 cups chopped baby kale (optional; can substitute with baby spinach)
- Chopped scallions (for garnish)
Instructions
- Arrange chicken breasts at the bottom of the slow cooker.
- Sprinkle onion powder, garlic powder, dill, chives, salt, and pepper over the chicken and rub in.
- Pour chicken broth around the chicken and add crumbled bacon and bacon grease.
- Place cubed cream cheese on top.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- Shred the chicken after cooking, return to the slow cooker.
- Mix in shredded cheddar cheese and chopped baby kale, cooking an additional 5-8 minutes until melted.
- Taste and adjust seasoning before serving with bacon and scallions.
Notes
Use low sodium chicken broth for better control over salt content.
Add more cream cheese for creaminess or substitute with heavy cream.
Feel free to add vegetables like carrots or corn for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours on LOW or 3-4 hours on HIGH
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 30
- Cholesterol: 90