– **Title**: Slow Cooker Cream Cheese Crack Chicken Chili
– **Ingredients**:
– 2 lbs boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 packet ranch dressing mix (about 1 oz)
– 1 block (8 oz) cream cheese
– 1 cup chicken broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: shredded cheese, green onions, sour cream, cilantro
– **Instructions**:
1. Place the chicken breasts at the bottom of the slow cooker.
2. Add the black beans, corn, diced tomatoes, diced onion, minced garlic, chicken broth, ranch dressing mix, chili powder, cumin, salt, and pepper to the slow cooker.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
4. About 30 minutes before serving, add the cream cheese to the slow cooker and stir to combine.
5. Once the chicken is fully cooked, shred it directly in the slow cooker using two forks and mix thoroughly with the cream cheese and other ingredients to combine.
6. Serve hot, garnished with optional toppings like shredded cheese, green onions, sour cream, or cilantro as desired.
Key Ingredients & Substitutions
Chicken Breasts: This recipe calls for boneless, skinless chicken breasts. You can use thighs instead if you prefer a juicier texture. Both will work well in the slow cooker.
Canned Beans: The combination of black and kidney beans adds depth. If you don’t have one of these, you could substitute with pinto beans or even chickpeas for a different flavor.
Cream Cheese: Cream cheese is what makes this chili extra creamy. You could swap it for Greek yogurt for a lighter option, but add it at the end to prevent curdling.
Bacon: Cooked bacon adds a nice crunch. If you want a vegetarian version, you can skip the bacon or use a veggie bacon alternative, though I recommend keeping the flavor in mind.
Ranch Seasoning Mix: If you’re out of ranch seasoning, using Italian seasoning or taco seasoning can give your chili a unique twist. Just adjust to your taste.
How Can I Shred Chicken Easily After Cooking?
Shredding chicken might seem tricky, but it’s very easy once you know how. After the chicken has cooked, remove it from the slow cooker using tongs. Let it rest for a minute to cool slightly, then follow these steps:
- Use two forks: Hold one fork in each hand, and place the tines into the chicken. Pull the forks apart to shred the meat.
- Work in batches: If your chicken pieces are large, you can cut them into smaller chunks first, making shredding much easier.
- Return to the pot: Once shredded, place the chicken back into the slow cooker with the other ingredients and stir thoroughly.
This method ensures a quick and efficient way to get that chicken perfectly shredded and mixed into your chili!
How to Make Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 packet ranch seasoning mix
- 1 (8 oz) package cream cheese
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped (plus additional for topping)
- 1/4 cup green onions, sliced (for garnish)
- Salt and pepper to taste
Optional Toppings:
- Additional cheese
- Sliced jalapeños
- Cilantro
How Much Time Will You Need?
This delicious chili takes about 15 minutes of prep time, and then you simply let it cook in the slow cooker. If you set it on low, it will take about 6-8 hours, or if you’re in a hurry, you can do it on high for 3-4 hours. A perfect dish to set and forget!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Make sure they’re spread out so they cook evenly.
2. Add the Beans and Veggies:
Next, add the black beans, kidney beans, corn, and diced tomatoes (with their juices) over the chicken. This adds a great mix of flavors and textures!
3. Season It Up:
Sprinkle the ranch seasoning mix generously over the top of all the ingredients. This will give your chili that delicious ranch flavor we love!
4. Creamy Goodness:
Now, cut the cream cheese into cubes and place them on top of everything along with the chicken broth. This will make your chili super creamy and rich.
5. Cook the Chili:
Cover the slow cooker and let it work its magic on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easily shredded when it’s done.
6. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, and then return the shredded chicken back into the pot.
7. Mix in the Cheese and Bacon:
Next, stir in the shredded cheddar cheese and the chopped cooked bacon. Mix until the cheese is melted and everything is well combined. It’ll be looking and smelling amazing!
8. Final Touches:
Give it a taste and season with salt and pepper if you think it needs a little extra flavor. Adjust according to your liking!
9. Serve and Enjoy:
Serve the chili hot in bowls, garnished with additional bacon, sliced green onions, and any of your favorite toppings like extra cheese, jalapeños, or cilantro. Enjoy this creamy and flavorful chili on a chilly day or at your next cozy gathering!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just remember to increase the cooking time. For frozen chicken breasts, cook on low for about 8-10 hours or on high for 4-5 hours, ensuring that the internal temperature reaches 165°F (75°C) before shredding. You won’t need to thaw the chicken ahead of time!
Can I Substitute the Cream Cheese?
Absolutely! If you want a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Keep in mind that the texture and flavor might vary slightly, so adjust seasonings as necessary to maintain a creamy richness.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of broth if it looks a bit thick. If you want to freeze leftovers, portion them in freezer-safe containers and they will last for about 3 months.
What Can I Serve with This Chili?
This chili pairs wonderfully with tortilla chips, cornbread, or crusty bread. For a lighter meal, serve it over a bed of greens or alongside a fresh salad. You can also complete the dish with toppings like avocado slices or sour cream for extra flavor!
