Slow Cooker Cream Cheese Crack Chicken Chili
A comforting and creamy chili made with savory chicken, spices, and cream cheese, perfect for meal prep and busy days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans, drained and rinsed
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chiles
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 onion, chopped
- 1 packet ranch seasoning
- 6 slices bacon, cooked and crumbled
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese for garnishing
Instructions
- Combine ingredients: In a slow cooker, combine the chicken, corn, black beans, chicken broth, diced tomatoes, green chiles, cumin, chili powder, chopped onion, ranch seasoning, and crumbled bacon.
- Set cooking time: Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is cooked through and shreds easily with a fork.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker. Shred it using two forks and return it to the pot.
- Add creaminess: Stir in the softened cream cheese until it melts and blends into the chili. Ensure the mixture is well combined and creamy.
- Serve: Ladle the chili into bowls and top each serving with shredded cheddar cheese. It pairs perfectly with cornbread or Fritos for added crunch.
Notes
Feel free to substitute chicken with turkey or use vegetable broth. Adjust spices according to your taste.