Description
This Slow Cooker Cream Cheese Crack Chicken Chili is a rich and flavorful one-pot meal combining tender shredded chicken with creamy cheese, beans, corn, and spices. Perfect for an easy weeknight dinner, it’s cooked low and slow for deep flavors and hearty comfort.
Ingredients
Scale
Chicken and Beans
- 2 chicken breasts
- 1 can corn, drained
- 1 can black beans, drained (or frozen, thawed)
- 1 can diced tomatoes and green chilies
Seasonings and Broth
- 2 cups chicken broth
- 2 tbsp ranch seasoning
- 1 tsp cumin
- 1 tsp paprika
Cheeses and Toppings
- 8 oz cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits
Instructions
- Combine Ingredients: Place chicken breasts, drained corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, ranch seasoning, and paprika into the slow cooker.
- Cook the Chicken: Set the slow cooker to low and cook for 4 hours or until the chicken is tender and easily shredded.
- Shred Chicken and Add Cheese: Using two forks, shred the cooked chicken directly in the slow cooker. Add the cream cheese and shredded cheddar cheese, stirring until everything is well incorporated and the cheeses have melted into a creamy chili base.
- Serve: Spoon the chili into bowls and top with fresh greens, extra shredded cheese, and bacon bits for added texture and flavor.
Notes
- This chili can be made in advance and reheated for easy meal prep.
- Use low-fat cream cheese and reduced-fat cheddar cheese to make it lighter.
- Substitute ranch seasoning with your favorite spice blend for variation.
- For a spicier chili, add diced jalapeños or hot sauce.
- Serve with cornbread or over rice for a heartier meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
