Step 1

Place the chicken, ranch seasoning mix, pepper, chicken broth, 1 cup water and 4 slices of the chopped bacon in the crock pot.

Step 2

Cover and cook on low for 5-7 hours or on high for 3 hours.

Step 3

Shred the chicken.  Stir it back into the crock pot.

Step 4

Stir in the cream cheese, 1 ½ cups of the shredded cheddar cheese and the chopped baby kale.

Step 5

Cover and cook on low for 1 hour until the kale is wilted slightly and the cheese has melted. Add more water if needed based on the consistency of the soup.

Step 6

Serve warmed topped with the reserved bacon and shredded cheese.  Enjoy!