Description

This Slow Cooker Cream Cheese Crack Chicken Chili is an easy, flavorful, and comforting dish perfect for chilly days. Combining tender chicken breasts with corn, black beans, diced tomatoes, and a blend of spices, this chili is enriched with velvety cream cheese and sharp cheddar for a creamy texture and irresistible taste. Conveniently prepared in a slow cooker, it requires minimal effort and delivers a satisfying meal perfect for family dinners or casual gatherings.

Ingredients

Scale

Protein

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

Vegetables and Legumes

1 can corn, drained
1 can black beans, drained (or frozen, thawed)
1 can diced tomatoes and green chilies

Liquids and Seasonings

2 cups chicken broth
2 tbsp. ranch seasoning
1 tsp. cumin
1 tsp. paprika

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Instructions

Prepare Ingredients: Gather the chicken breasts, drained corn, black beans, diced tomatoes and green chilies, chicken broth, and seasonings. Ensure the beans are thawed if using frozen.
Combine and Cook: Place the chicken, corn, black beans, diced tomatoes with green chilies, chicken broth, ranch seasoning, cumin, and paprika into the slow cooker. Stir slightly to mix ingredients evenly.
Slow Cook: Set the slow cooker to low and cook for 4 hours, or until the chicken is fully cooked and tender, allowing the flavors to meld together.
Shred Chicken: Using two forks, shred the cooked chicken directly in the slow cooker for ease and to absorb the chili flavors.
Add Cream and Cheese: Add the cream cheese and shredded cheddar cheese to the slow cooker. Stir thoroughly until the cheese is fully melted and incorporated, making the chili creamy and rich.
Serve: Spoon the chili into bowls and top each serving with extra shredded cheese, bacon bits, and greens if desired for a fresh finish.

Notes

For a spicier kick, add diced jalapeños or a dash of cayenne pepper with the seasonings.
Use low-fat cream cheese and reduced-fat cheddar to lighten the recipe.
Substitute bacon bits with crispy cooked bacon slices for added texture.
This chili pairs well with cornbread or tortilla chips for dipping.
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 380
Sugar: 5g
Sodium: 850mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 32g
Cholesterol: 80mg