- #CRACK EASY SCREEN OCR HOW TO#
- #CRACK EASY SCREEN OCR PLUS#
If you do use pasta or zucchini, try cooking and storing separately, so that they don’t absorb too much liquid or become mushy in the soup.
Add-Ins: Sometimes I like to stir cooked egg noodles, cubed potatoes, zucchini noodles, broccoli, or even macaroni elbows into the soup. Substitute Thighs: Boneless, skinless thighs also work well in this recipe, and I often find them less expensive than white meat. 
You can always turn the slow cooker off, if the chicken is done sooner than you expected. Then set it again to ¾ of the cooking time. Not appetizing, right? I recommend setting a timer to half the cooking time, just so you can check in.
Don’t Overcook: Since we’re working with chicken breasts here, it’s important not to overcook it or the chicken will become dry and mushy. This is almost a no-fail recipe, but even so, I do have a few tips to share! These are some of my top ideas for making the recipe your own, as well as making sure it comes out perfect every time. Enjoy! To serve, ladle into soup bowls and garnish with more bacon crumbles and scallions. Taste for salt and pepper and adjust as needed. Stir in the shredded cheddar cheese, followed by the kale cover and cook for about five more minutes, or until the kale has wilted and everything is heated through. Then return the shredded chicken to the slow cooker. Using two forks or shredder claws, shred the chicken. Remove the slow-cooker lid and transfer the chicken breasts to a cutting board. Cover your slow-cooker and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours. Add the bacon bits and the bacon grease from the skillet into your slow cooker. Remove the bacon to a plate and cool then crumble into bits. Pour the chicken broth around the chicken breasts, and cook up four slices of bacon. Rub the seasoning all around the chicken breasts. Then season the chicken breasts generously with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Place the chicken breasts inside the slow cooker. You’ll love how simple it is to make this cozy meal! This super-easy recipe requires only your slow cooker and a skillet for cooking up the bacon. #CRACK EASY SCREEN OCR HOW TO#
How to Make Crack Chicken Soup in the Crockpot Baby Kale: I add 3 to 4 cups of chopped baby kale, but you can also use baby spinach, or leave this out entirely if you’d rather.Shredded Cheddar Cheese: You can use the amount that suits your taste.Cream Cheese: This recipe uses one 8-ounce block of cream cheese, cut in cubes.Bacon Grease: Save the bacon grease to add extra flavor to the soup.
#CRACK EASY SCREEN OCR PLUS#
Bacon: You’ll need 4 slices bacon, cooked and crumbled, plus more for garnish.Broth: I use about 6 cups of low-sodium chicken broth you could substitute homemade chicken broth, bone broth, stock, or even vegetable broth.Salt and Pepper: Start with ½ teaspoon each, and adjust as needed when the soup is done.
Dill Weed and Chives: One teaspoon each of dried dill weed and dried chives bring out the ranch taste in this soup.Garlic Powder: Two teaspoons of garlic powder adds an intense flavor to the spice blend.Onion Powder: I use a whole tablespoon of this tasty spice to make my soup extra flavorful.Chicken: You’ll need two pounds of boneless, skinless chicken breasts.If you like, you can double or even quadruple the recipe, and set aside the extra seasoning mixture in a small jar for another use. One of the best things about this recipe is the seasoning mixture, which is basically a form of homemade ranch seasoning.
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