Cream Cheese Crack Chicken Chili
This Slow Cooker Cream Cheese Crack Chicken Chili is a comforting blend of chicken, cream cheese, and bold ranch and taco flavors, all cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts The base of the chili, providing a juicy texture.
- 1 oz ranch seasoning mix About 1 packet for flavor.
- 1 oz taco seasoning About 1 packet for spiciness.
- 8 oz cream cheese, softened Adds creaminess to the chili.
- 1 can (15 oz) corn, drained Adds sweetness and texture.
- 1 can (15 oz) diced tomatoes, drained Provides a tomato base.
- 1 can (15 oz) black beans, drained and rinsed Adds protein and fiber.
- 1 can (4 oz) diced green chilies Adds mild heat.
- 1/2 cup chicken broth To aid cooking and flavor.
- 1/2 cup shredded cheddar cheese For mixing in at the end.
- 1/4 cup chopped green onions (optional) For garnish.
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts at the bottom of your slow cooker.
- Sprinkle the ranch seasoning and taco seasoning over the chicken breasts.
- Add the softened cream cheese, drained 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 using two forks right in the slow cooker.
- Stir everything together, making sure the cream cheese and all the ingredients are well combined.
- Sprinkle the shredded cheddar cheese on top and stir until melted.
Serving
- Garnish with chopped green onions, if desired, and serve hot.
Notes
For added flavor, consider garlic powder and jalapeños. Store leftovers in the refrigerator for up to three days or freeze for up to three months. Adjust chicken broth for desired chili consistency.