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Slow Cooker Cream Cheese Crack Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 to 8 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Dish, Chili
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Cream Cheese Crack Chicken Chili combines tender shredded chicken, creamy cheese, smoky bacon, and a flavorful blend of spices to create a comforting and hearty chili. It’s a simple, hands-off recipe that cooks low and slow to meld rich flavors, perfect for a cozy meal or game day gathering.

Ingredients

Chicken and Meat

  • 2 boneless skinless chicken breasts
  • 1 cup cooked chopped bacon

Vegetables and Beans

  • 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

Liquids

  • 2 cups chicken broth

Seasonings and Cheese

  • 1 (1-oz) package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 (8-oz) package cream cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker to create a base layer for the chili.
  2. Add Ingredients: Add the drained corn, rinsed black beans, undrained diced tomatoes with green chilies, and chicken broth on top of the chicken. Then sprinkle in cumin, chili powder, onion powder, ranch dressing mix, and cooked chopped bacon. Stir these ingredients gently to combine. Place the entire package of cream cheese on top of the chicken and other ingredients to allow it to melt during cooking.
  3. Cook Low and Slow: Cover the slow cooker with its lid and cook the chili on LOW heat setting for 6 to 8 hours. This slow cooking process allows the flavors to meld and the chicken to become very tender.
  4. Shred the Chicken: After cooking, carefully remove the chicken breasts from the slow cooker and shred them using two forks until they are finely pulled apart.
  5. Mix Back and Add Cheese: Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until melted and well incorporated into the chili. Serve warm.

Notes

  • You can adjust the chili powder amount to increase or decrease the spiciness to your taste.
  • For a thicker chili, cook an additional 30 minutes uncovered at the end to reduce excess liquid.
  • Serve this chili with tortilla chips, sour cream, or fresh cilantro for added flavor.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • If you prefer a dairy-free version, substitute cream cheese and cheddar with suitable vegan alternatives.

Find it online: https://slsrecipes.com/slow-cooker-cream-cheese-crack-chicken-chili-recipe/