Ingredients
▢1 ½ pounds boneless skinless chicken breasts
▢2 cups chicken broth
▢1 packet ranch seasoning
▢8 ounces cream cheese softened
▢1 cup shredded cheddar cheese
▢6 slices bacon fried and crumbled
▢¼ cup green onions
Instructions
To make this in the Instant Pot
Add the chicken breasts to the bowl of the Instant Pot along with the chicken broth and ranch seasoning.
Cover and set vent to sealing.
Cook on high pressure for 18 minutes. It will take about 10 minutes to reach pressure.
Allow pressure to release naturally, about 10 minutes, before removing the lid.
Remove chicken from the pot and shred. Set aside.
Set the pot to saute and add the cream cheese. Whisk well until the cream cheese is fully melted and incorporated. See note.
Add the cheddar and whisk until melted.
Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.
To make this in the crockpot
Add the chicken breasts to the slow cooker along with the chicken broth and ranch seasoning.
Cover and cook on low for 4 hours.
Remove chicken from the slow cooker and shred. Set aside.
Add the softened cream cheese to the broth and whisk well until smooth and creamy.
Add the cheddar and whisk until melted.
Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.
Tips & Notes:
The cream cheese sometimes forms small clumps in the broth. Using softened cream cheese or cream cheese that you’ve microwaved until it’s not quite melty will help prevent this. If you do get clumps, just whisk well and add in the remaining ingredients. It doesn’t effect the final product and tastes great either way.
Serving Size – We did not measure this recipe by volume. We just divide the soup equally among 4 soup bowls.
