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Cream Cheese Crack Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 129 reviews
  • Author: Hannah
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 4 servings 1x
  • Category: Chili
  • Method: Slow Cooking
  • Cuisine: American

Description

Slow Cooker Cream Cheese Crack Chicken Chili is a hearty and creamy chili recipe featuring tender shredded chicken slow-cooked with black beans, corn, tomatoes, and a blend of spices. This comforting dish combines the richness of cream cheese and cheddar with the smoky flavor of bacon bits, perfect for a flavorful, easy-to-make meal.

Ingredients

Scale

Chicken and Vegetables

  • 2 chicken breasts
  • 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

Dairy and Toppings

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

Instructions

  1. Combine Ingredients in Slow Cooker: Place the chicken breasts, drained corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, ranch seasoning, and paprika into the slow cooker or crock pot. This combination will form the flavorful base of the chili.
  2. Slow Cook the Chicken: Cover and cook on low for 4 hours or until the chicken is fully cooked and tender enough to shred easily. Slow cooking melds the flavors and keeps the chicken juicy.
  3. Shred the Chicken and Add Cheese: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker, then add the cream cheese and shredded cheddar cheese. Stir thoroughly until the cheeses melt and incorporate evenly into the chili.
  4. Serve with Toppings: Spoon the chili into bowls and top with baked greens if desired, extra shredded cheese, and crispy bacon bits to add a delicious finishing touch and texture contrast.

Notes

  • For a spicier chili, add diced jalapeños or extra green chilies.
  • You can substitute ranch seasoning with your favorite seasoning blend if preferred.
  • If using frozen black beans, make sure to thaw them before adding.
  • The dish can be kept warm in the slow cooker if serving later.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 870mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 28g
  • Cholesterol: 85mg

Find it online: https://cookesrecipes.com/cream-cheese-crack-chicken-chili-recipe/