Ingredients
Scale
- 1 pound cooked shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/2 cup chopped green onions
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup chicken broth
Instructions
- Add cooked shredded chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper into the slow cooker. Stir to combine.
- Cover and cook on low for 4 hours.
- Stir in shredded cheddar cheese and sour cream; cook for an additional 15 minutes until cheese is melted and soup is creamy.
- Serve hot, topped with bacon bits, chopped green onions, and extra cheese if desired.
Notes
- You can substitute cooked turkey or ham for chicken.
- Use full-fat sour cream for a richer taste.
- Adjust cheese and bacon to your preference for creaminess and crunch.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg