Description

This Slow Cooker Cream Cheese Crack Chicken Chili is a comforting and flavorful dish that combines tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, all infused with a creamy blend of cream cheese and cheddar. Perfect for a cozy meal, this chili offers rich flavors with a hint of spice and creamy texture, making it an easy and satisfying slow cooker recipe.

Ingredients

Scale

Main Ingredients

2 chicken breasts
1 can corn, drained (approximately 15 oz)
1 can black beans, drained (or frozen, thawed) (approximately 15 oz)
1 can diced tomatoes and green chilies (approximately 10 oz)
2 cups chicken broth

Seasonings

2 tbsp ranch seasoning
1 tsp cumin
1 tsp paprika

Dairy and Toppings

8 oz cream cheese
1 cup shredded cheddar cheese
1/2 cup bacon bits

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Instructions

Combine Ingredients: Place the chicken breasts, drained corn, drained or thawed black beans, canned diced tomatoes with green chilies, chicken broth, cumin, ranch seasoning, and paprika into the slow cooker or crock pot. Ensure all ingredients are evenly distributed.
Cook Chicken: Set the slow cooker to cook on low for 4 hours or until the chicken is fully cooked and tender. This slow cooking will allow the flavors to meld and the chicken to become easy to shred.
Shred Chicken: Using two forks, shred the chicken directly in the slow cooker to absorb all the seasoning and broth. Return the shredded chicken evenly into the chili mixture.
Add Cream Cheese and Cheddar: Add the cream cheese and shredded cheddar cheese to the slow cooker. Stir well until the cheeses are fully melted and incorporated, creating a creamy chili base.
Serve and Garnish: Serve the chili hot, topped with extra shredded cheese, bacon bits, and optional greens such as chopped cilantro or green onions for freshness and added texture.

Notes

You can substitute chicken thighs for breasts if you prefer a juicier, more flavorful chicken.
Adjust the ranch seasoning and spices to taste, especially if you prefer it spicier or milder.
For a thicker chili, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
This recipe freezes well; store in airtight containers for up to 3 months.
Use low-sodium chicken broth to reduce the overall salt content if desired.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups)
Calories: 370
Sugar: 4g
Sodium: 750mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 6g
Protein: 32g
Cholesterol: 85mg