Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup sour cream
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Chopped green onions for garnish
Instructions
- Place chicken breasts in the slow cooker with chicken broth, onion, garlic, smoked paprika, salt, and pepper.
- Cook on low for 6 hours or until the chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add sour cream, shredded cheese, and crumbled bacon; stir until well combined and heated through.
- Serve hot, garnished with chopped green onions and extra bacon if desired.
Notes
- You can substitute cooked turkey bacon for regular bacon for a healthier option.
- For a thicker soup, add a cornstarch slurry during the last 30 minutes of cooking.
- This soup pairs well with crusty bread or a fresh side salad.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 125mg