Slow Cooker Crack Chicken Potato Soup

• 1 lb boneless, skinless chicken breasts
• 1 (14.5 oz) can chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 4 cups peeled and diced potatoes
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Ranch dressing
• 1/4 cup chopped green onions

Steps

1. 1 Place chicken breasts in the bottom of a slow cooker.
2. 2 Add chicken broth, diced tomatoes, water, garlic powder, onion powder, smoked paprika, and black pepper.
3. 3 Top with diced potatoes.
4. 4 Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
5. 5 Shred the chicken with two forks directly in the slow cooker.
6. 6 Stir in cheddar cheese, mozzarella cheese, and Ranch dressing until melted and well combined.
7. 7 Ladle into bowls and garnish with green onions.

Equipment

• 6-quart slow cooker
• Chef's knife
• Cutting board

Variations

• Add a can of beans for extra heartiness.
• Substitute half the potatoes for cauliflower for a lower-carb option.

Substitutions

• If you don't have Ranch dressing, use a mix of sour cream and buttermilk for tanginess.
• Substitute chicken with turkey for a leaner protein.

Pairings

• Pairs perfectly with a fresh garden salad.
• A chilled glass of Chardonnay complements the richness.

Nutrition

Tips

• For extra creaminess, stir in a splash of heavy cream before serving.
• Feel free to add a dash of hot sauce for a kick!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring in extra broth if needed.

Serving Suggestions

• Serve with warm crusty bread or buttered dinner rolls.
• A sprinkle of crispy bacon on top adds delightful texture.

FAQ