Slow Cooker Crack Chicken Noodle Soup is a warm, comforting dish that combines rich creaminess, bacon-infused flavor, tender shredded chicken, and perfectly cooked noodles — all made effortlessly in your slow cooker. Whether you’re craving something hearty on a chilly evening or you want a crowd-pleasing soup for a gathering, this recipe delivers big-time flavor with minimal hands-on time. In just a few hours, you’ll have a creamy, savory soup that tastes like it simmered all day (but without the fuss). Let’s dive into the delicious details.
Why You’ll Love This Slow Cooker Crack Chicken Noodle Soup
Effortless comfort — Everything cooks in one pot, meaning fewer dishes and more time to relax.
Rich, creamy texture — Between the cream of chicken, heavy cream, and cheese, every spoonful is silky and satisfying.
Bacon boost — Crispy bacon folded in at the end adds smoky contrast and crunch.
Customizable & forgiving — You can adjust vegetables, seasoning, or pasta type to fit preferences.
Crowd favorite — It’s a hearty soup that feels like a full meal, perfect for family dinners or casual entertaining.
Ingredients
Here’s what you’ll need to make Slow Cooker Crack Chicken Noodle Soup:
½ pound bacon, cooked and chopped
1½ pounds boneless, skinless chicken breasts
1 teaspoon black pepper
1 teaspoon Italian seasoning
1-ounce package ranch seasoning mix
4 ribs celery, chopped
4 medium carrots, peeled and sliced into rounds
½ medium yellow onion, diced
2 (10.5-ounce) cans condensed cream of chicken soup
6 cups low-sodium chicken broth
2 cups shredded cheddar cheese
2 cups heavy cream
8 ounces thin spaghetti, uncooked and broken into thirds
Note: Fresh ingredients and high‑quality cheese will make the biggest difference in flavor.
Step‑by‑Step: How to Make the Recipe
1. Cook the Bacon
In a large skillet over medium heat, cook the bacon until browned and crisp. Transfer to a paper towel to drain, then chop into small pieces. Set aside for later use.
2. Combine Base Ingredients
Place the chicken breasts in the slow cooker. Sprinkle with black pepper, Italian seasoning, and the ranch seasoning mix. Add celery, carrots, and onion. Pour in the two cans of condensed cream of chicken soup, then add the 6 cups of low-sodium chicken broth. Stir gently to combine.
3. Slow Cook
Cover and cook on High for 2½ to 3½ hours, or on Low for 4 to 5 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken
Remove the chicken breasts from the slow cooker and shred them with two forks while still warm (this gives the juiciest texture). Return the shredded chicken to the pot.
5. Add Cheese, Cream & Pasta
Stir in the shredded cheddar cheese, heavy cream, and broken spaghetti. Toss gently to coat all ingredients in the creamy broth.
6. Finish Cooking
Cook on the High setting (or equivalent) for 20–30 more minutes, or until the cheese is melted and the pasta is tender but not mushy.
7. Add Bacon & Serve
Just before serving, stir in the chopped bacon to retain its crispness. Ladle into bowls and garnish with extra cheese or parsley if desired.
Helpful Tips
Shred while warm — Chicken shreds more easily and remains juicier when warm.
Add pasta late — Introducing noodles near the end prevents overcooking and mushiness.
Use freshly shredded cheddar — Pre-shredded cheese often contains additives that hinder melting; fresh cheddar gives a creamier texture.
Don’t skip the bacon — It adds a smoky contrast and crunchy texture that elevates the soup.
Adjust thickness — If the soup seems too thick, stir in a little extra chicken broth or water. If too thin, stir in more cheese or reduce cook time uncovered to thicken slightly.
Stir carefully — Use a gentle folding motion when adding pasta and dairy to avoid breaking noodles and curdling the dairy.
Substitutions and Variations
Pasta alternatives: Use egg noodles, small shells, or even gluten‑free pasta. Adjust cooking time as needed.
Vegetable swaps: Use zucchini, peas, green beans, or mushrooms instead of or in addition to carrots and celery.
Lower fat option: Substitute half-and-half or whole milk for the heavy cream, though the soup will be slightly less rich.
Cheese choices: Try pepper jack, Colby, or gouda for a twist.
Spice it up: Add a dash of cayenne pepper, red pepper flakes, or hot sauce for a little heat.
Stovetop version: You can make this on the stovetop in a large stockpot — cook the base, then simmer, shred, and finish with dairy and pasta — but slow cooking adds more depth of flavor over time.
Storage Instructions
Refrigerator: Store in an airtight container and refrigerate for up to 3–4 days.
Reheating: Gently reheat on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or milk to restore creaminess.
Freezing: This soup can be frozen, though texture may change slightly. Freeze before adding pasta and heavy cream. Leave out the noodles and cream during freezing; when ready to serve, thaw, then add cream, cheese, and fresh pasta and heat until cooked.
Nutritional Information (per serving)
Calories: 788 kcal
Carbohydrates: 50 g
Protein: 41 g
Fat: 47 g
Saturated Fat: 24 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 14 g
Trans Fat: 0.05 g
Cholesterol: 169 mg
Sodium: 813 mg
Potassium: 752 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 1,226 IU
Vitamin C: 2 mg
Calcium: 279 mg
Iron: 2 mg
Note: These are estimates and can vary depending on specific ingredients used (e.g. cheese brand, broth, bacon fat, etc.).
Serving Suggestions
Serve with crusty bread or dinner rolls to help soak up the creamy broth.
Offer crushed crackers or oyster crackers for added texture on top.
A side green salad or garlicky roasted Brussels sprouts balance the richness.
Garnish with fresh parsley, chives, or sliced green onions for color and freshness.
Offer extra shredded cheese and crumbled bacon at the table for topping.
Frequently Asked Questions About Slow Cooker Crack Chicken Noodle Soup
Q: Can I use chicken thighs instead of chicken breasts?
Absolutely — boneless, skinless chicken thighs work wonderfully as a substitute. They tend to be more flavorful and forgiving (less likely to dry out). Cook in the same way, but check that they reach safe internal temperature (165°F or 74 °C) before shredding.
Q: My soup turned out too thick or too thin — what now?
If too thick: stir in additional chicken broth or water gradually until desired consistency is reached. If too thin: reduce with heat (letting the lid off) or stir in extra shredded cheese to thicken slightly.
Q: The pasta got mushy — how can I fix that?
To avoid mushy pasta, always add it late in the cooking process (in the last 20–30 minutes), and keep an eye on texture. If your pasta overcooks, in leftovers you can treat it like a noodle casserole — let it sit so noodles absorb some liquid, or serve the broth separately over pasta.
Q: Can this recipe be made ahead or prepped in advance?
Yes! You can prep all the vegetables and measure spices in advance. You could even assemble everything in the slow cooker insert (except pasta and dairy) and refrigerate overnight. The next day, start cooking and add cheese, cream, and pasta toward the end.
Q: Is it OK to omit bacon for a lower‑fat or vegetarian version?
Yes — omit bacon and you’ll still have a creamy, flavorful soup thanks to the ranch seasoning, cheese, and broth. For a vegetarian version, replace chicken and broth with vegetable broth and plant‑based proteins, using vegetable “cream of” soup or homemade alternatives.
Q: Can I make it in an Instant Pot or pressure cooker?
You can adapt it for a pressure cooker: sauté bacon, then add ingredients, pressure cook 10–12 minutes, do a quick release, shred chicken, and finish with pasta, cheese, and cream on “keep warm” until pasta is cooked. But watch carefully to avoid pasta overcooking under pressure.
Conclusion
I hope you adore making and savoring this Slow Cooker Crack Chicken Noodle Soup as much as I do! It’s truly one of those recipes that feels indulgent yet is incredibly easy to assemble — perfect for cozy weeknight dinners or when you want to feed a crowd without a lot of fuss. The creamy broth, tender chicken, cheesy richness, and crispy bacon bits all come together to create warmth in a bowl. Thank you for letting me share this recipe with you — I can’t wait for you to try it and see how it becomes a staple in your rotation. May every spoonful bring comfort, flavor, and joy. Happy cooking, and enjoy!
Print
Slow Cooker Crack Chicken Noodle Soup
- Total Time: 5 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Crack Chicken Noodle Soup is a rich, creamy, cheesy, and hearty one-pot meal packed with chicken, bacon, and noodles. The slow cooker does all the work — perfect for busy nights and cozy family dinners.
Ingredients
½ pound bacon, cooked and chopped
1½ pounds boneless, skinless chicken breasts
1 teaspoon black pepper
1 teaspoon Italian seasoning
1-ounce package ranch seasoning mix
4 ribs celery, chopped
4 medium carrots, peeled and sliced into rounds
½ medium yellow onion, diced
2 (10.5-ounce) cans condensed cream of chicken soup
6 cups low-sodium chicken broth
2 cups shredded cheddar cheese
2 cups heavy cream
8 ounces thin spaghetti, uncooked and broken into thirds
Instructions
In a large skillet over medium heat, cook the bacon until browned and crisp. Transfer to a paper towel to drain, then chop into small pieces. Set aside for later use.
Place the chicken breasts in the slow cooker. Sprinkle with black pepper, Italian seasoning, and the ranch seasoning mix. Add celery, carrots, and onion. Pour in the two cans of condensed cream of chicken soup, then add the 6 cups of low-sodium chicken broth. Stir gently to combine.
Cover and cook on High for 2½ to 3½ hours, or on Low for 4 to 5 hours, until the chicken is fully cooked and tender.
Remove the chicken breasts from the slow cooker and shred them with two forks while still warm (this gives the juiciest texture). Return the shredded chicken to the pot.
Stir in the shredded cheddar cheese, heavy cream, and broken spaghetti. Toss gently to coat all ingredients in the creamy broth.
Cook on the High setting (or equivalent) for 20–30 more minutes, or until the cheese is melted and the pasta is tender but not mushy.
Just before serving, stir in the chopped bacon to retain its crispness. Ladle into bowls and garnish with extra cheese or parsley if desired.
Notes
Shred chicken while warm for juicier texture.
Add pasta near the end to prevent overcooking.
Use freshly shredded cheese for the best melt.
Add bacon at the end for a crispy finish.
Adjust broth for preferred soup thickness.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup, Dinner
Nutrition
- Calories: 788
- Sugar: 4g
- Carbohydrates: 50g
- Protein: 41g