Slow Cooker Cream Cheese Crack Chicken Chili
A hearty and comforting chili made with tender chicken, creamy cheese, and flavorful seasonings, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Juicy and tender, forms the hearty base.
- 1 packet ranch seasoning mix (about 1 oz) Adds a creamy, herby flavor.
- 1 packet taco seasoning (about 1 oz) Spicy and aromatic, enhances flavor.
- 8 oz cream cheese, softened Transforms the chili into a luscious delight.
- 1 can corn, drained (15 oz) Adds texture and sweetness.
- 1 can diced tomatoes, drained (15 oz) Provides flavor and juiciness.
- 1 can black beans, drained and rinsed (15 oz) Adds protein and heartiness.
- 1 can diced green chilies (4 oz) Adds depth of flavor.
- 1/2 cup chicken broth Adds moisture.
- 1/2 cup shredded cheddar cheese Enriches the chili’s creamy texture.
- 1/4 cup chopped green onions (optional) Provides a lovely garnish.
- to taste salt and pepper Essential for balancing flavors.
Instructions
Preparation
- Place the chicken breasts in the bottom of your slow cooker.
- Sprinkle ranch seasoning and taco seasoning over the chicken evenly.
- Add cream cheese, corn, diced tomatoes, black beans, green chilies, and chicken broth on top of the chicken.
Cooking
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Once the chicken is cooked, shred it with two forks in the slow cooker.
- Stir everything together, ensuring that the cream cheese is well combined.
- Sprinkle shredded cheddar cheese on top and stir until melted.
- Garnish with chopped green onions if desired.
Serving
- Serve hot, enjoy your creamy, cheesy chili with tortilla chips or in bowls.
Notes
For an extra kick, consider adding jalapeños or hot sauce. To thicken the chili, cook uncovered for the last 30 minutes. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to three months.