Description
Slow Cooker Cream Cheese Crack Chicken Chili is rich, creamy, and packed with tender chicken, bacon, ranch seasoning, beans, and melted cheese. An easy dump-and-go comfort meal perfect for busy nights.
Ingredients
2 boneless, skinless chicken breasts
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
2 cups chicken broth
1 cup cooked bacon, chopped
1 (1 oz) packet ranch dressing mix
1 teaspoon cumin
1 tablespoon chili powder
1 teaspoon onion powder
1 (8 oz) package cream cheese
1 cup shredded cheddar cheese
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add corn, black beans, diced tomatoes with green chilies, chicken broth, bacon, ranch seasoning, cumin, chili powder, and onion powder. Stir gently.
Place the cream cheese on top.
Cover and cook on LOW for 6–8 hours.
Remove the chicken, shred with two forks, and return it to the slow cooker.
Stir in the shredded cheddar cheese until fully melted and creamy. Serve warm.
Notes
Full-fat cream cheese melts best for the creamiest texture.
If needed, whisk gently to help the cream cheese fully incorporate.
This chili freezes well for up to 4 months.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 151 kcal
- Sugar: 1 g
- Sodium: 558 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 61 mg