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Cream Cheese Crack Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 150 reviews
  • Author: Emily
  • 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

This Slow Cooker Cream Cheese Crack Chicken Chili is a hearty, flavorful dish combining tender shredded chicken, black beans, corn, and a creamy blend of cheeses and spices. Perfect for an easy weeknight meal, it simmers slowly to develop rich flavors and a comforting texture, topped with crispy bacon bits and fresh greens for added crunch.

Ingredients

Scale

Main Ingredients

  • 2 chicken breasts
  • 1 can corn, drained
  • 1 can black beans, drained or frozen and thawed
  • 1 can diced tomatoes and green chilies
  • 2 cups chicken broth
  • 2 tbsp ranch seasoning
  • 1 tsp cumin
  • 1 tsp paprika
  • 8 oz cream cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup bacon bits

Instructions

  1. Combine Ingredients: Place the chicken breasts, corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, ranch seasoning, and paprika into the slow cooker. Ensure everything is evenly mixed.
  2. Cook Slowly: Cover and cook on low for 4 hours or until the chicken is tender enough to shred easily.
  3. Shred Chicken: Using two forks, shred the cooked chicken directly in the slow cooker. This helps the chicken absorb all the chili flavors.
  4. Add Cream Cheeses: Add the cream cheese and shredded cheddar cheese to the slow cooker. Stir thoroughly until the cheeses are melted and the chili is creamy and well combined.
  5. Serve and Garnish: Spoon the chili into bowls and top with fresh greens, additional shredded cheese, and bacon bits for added texture and flavor. Serve hot.

Notes

  • For extra flavor, consider adding chopped onions or garlic when combining the ingredients.
  • You can substitute the ranch seasoning with your favorite chili seasoning blend if desired.
  • If you prefer a spicier chili, add diced jalapeños or a dash of cayenne pepper.
  • This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • For a thicker chili, cook uncovered in the last 30 minutes to allow some liquid to evaporate.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 4g
  • Sodium: 750mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/cream-cheese-crack-chicken-chili-recipe-2/