Description
This Slow Cooker Cream Cheese Crack Chicken Chili is a rich and creamy chili packed with tender shredded chicken, black beans, corn, and flavorful spices. The addition of cream cheese and cheddar cheese makes it decadently smooth and perfect for a comforting meal. Easy to prepare and slow-cooked to perfection, this recipe is ideal for a satisfying dinner that requires minimal hands-on time.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts
- 1 cup cooked chopped bacon
- 1 (11-oz) can corn, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chilies, undrained
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Vegetables and Beans
Dairy & Cheese
Seasonings and Broth
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker, providing a base for the chili to develop flavor as it cooks.
- Add Remaining Ingredients: Layer the drained corn, rinsed black beans, undrained diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning mix, and cooked chopped bacon over the chicken. Stir gently to combine all ingredients evenly, then place the cream cheese block on top of the chicken.
- Cook the Chili: Cover the slow cooker with its lid and cook the mixture on LOW heat for 6 to 8 hours, allowing the chicken to tenderize and the flavors to meld beautifully.
- Shred the Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker for integration.
- Finish with Cheese: Stir the shredded cheddar cheese into the chili until melted and evenly distributed, creating a creamy, cheesy consistency. Serve hot and enjoy!
Notes
- You can substitute turkey breasts for a leaner option.
- For extra heat, add chopped jalapeños or a dash of cayenne pepper.
- Serve with tortilla chips, sour cream, or fresh cilantro for garnish.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Make sure to rinse and drain the beans well to avoid excess sodium.
