CREME CRACK RECIPES

Steps:

• In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
• Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
• Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
• Add in crumbled bacon and stir to incorporate.
• Serve warm.

Steps:

• Cook diced bacon to a crisp in a dutch oven or soup pot. Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
• Add butter to the pot and melt over medium-high heat.
• Stir in onions and cook for 3 minutes.
• Stir in garlic and cook for 20 seconds.
• Add chicken broth and scrape up all the browned bits from the bottom of the pot.
• Season with garlic powder, onion powder, dill weed, chives, salt and pepper.
• Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
• Stir in shredded chicken; cook for 5 minutes.
• Add cream cheese and whisk (stir) in until completely melted and combined.
• Stir in shredded cheese; whisk (stir) until melted and thoroughly combined.
• Add baby spinach; cook for 2 minutes.
• Stir in heavy cream and cook for 1 minute.
• Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
• Remove soup from heat; top with scallions and previously prepared bacon. Serve.