A creamy, comforting slow cooker soup loaded with shredded chicken, cheddar cheese, bacon, baby kale, and homemade ranch seasoning.

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1. Place chicken breasts inside the slow cooker.

2. Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper.

3. Rub seasoning all around the chicken breasts.

4. Pour chicken broth around the chicken breasts and not over them.

5. In the meantime cook 4 slices of bacon to a crisp.

6. Crumble the bacon and add to the slow cooker.

7. Add in the bacon grease, too.

8. Add cubed cream cheese.

9. Cover and cook on LOW for 5 to 6 hours OR on HIGH for 3 to 4 hours.

10. Remove lid and transfer chicken breasts to a cutting board; shred using two forks or shredder claws.

11. Return shredded chicken to the slow cooker and stir in the shredded cheddar cheese.

12. Stir in the chopped kale.

13. Cover and cook for 5 to 8 more minutes, or until cheese is melted, kale is wilted, and everything is heated through.

14. Taste for salt and pepper; adjust accordingly.

15. Ladle into soup bowls.

16. Garnish with more bacon crumbles and scallions.

17. Serve.

You can substitute baby kale with baby spinach if preferred.

For a thicker soup, reduce the broth to 6 cups.

Add a dash of crushed red pepper flakes if you like a little heat.

Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.