Prep Time: 5 mins | Cook Time: 6 hrs | Total Time: 6 hrs 5 mins | Yield: 8 people
I just got my new slow cooker today! My husband gave this to me as a gift. I am so happy as I have been wanting to get a new one since my old one broke. I have so many slow cooker recipes I want to make but I’ll start with this amazing, very comforting, and my family’s all-time favourite Slow Cooker Cream Cheese Crack Chicken Chili. Before my old slow cooker broke, we’ve been enjoying this chilli 3 to 5 times a month! That’s how we love our chili. It’s made of chicken, corn, black beans, chicken broth, diced tomatoes, green chiles, cumin, chilli powder, onion, ranch seasoning, bacon, and cheddar cheese. As you see, this chilli is completely loaded with all the goodness you can imagine! We like to serve this with some cornbread and Fritos. This dish is a must and forever a keeper!
Ingredients
1 c. cooked chopped bacon
2 boneless skinless chicken breasts
1 (11-ounces) can corn, drained
1 (10-ounces) diced tomatoes and green chillies, undrained
1 (15-ounces) black beans, drained and rinsed
2 c. chicken broth
1 teaspoon cumin
1 teaspoon onion powder
1 tablespoon chili powder
1 c. shredded cheddar cheese
1 (8-ounces) package cream cheese
1 (1-ounce) packet ranch seasoning & salad dressing mix
HOW TO MAKE SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI
Step 1: At the bottom of a slow cooker, lay the chicken. On top, add the corn along with black beans, diced tomatoes, and green chillies, chicken broth, cumin, chilli powder, onion powder ranch seasoning, and bacon. Mix well, then top everything with cream cheese.
Step 2: Put the lid on and set to cook for 6 to 8 hours on low.
Step 3: Take the chicken from the slow cooker and shred using two forks. Place the shredded chicken back in the slow cooker, then stir in the cheddar cheese into chili.
Note:
For this recipe, I recommend using Philadelphia brand cream cheese as it melts best.
Ingredients
- 1 c. cooked chopped bacon
- 2 boneless skinless chicken breasts
- 1 (11-ounces) can corn, drained
- 1 (10-ounces) diced tomatoes and green chillies, undrained
- 1 (15-ounces) black beans, drained and rinsed
- 2 c. chicken broth
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 c. shredded cheddar cheese
- 1 (8-ounces) package cream cheese
- 1 (1-ounce) packet ranch seasoning & salad dressing mix
Instructions
Step 1: At the bottom of a slow cooker, lay the chicken. On top, add the corn along with black beans, diced tomatoes, and green chillies, chicken broth, cumin, chilli powder, onion powder ranch seasoning, and bacon. Mix well, then top everything with cream cheese.
Step 2: Put the lid on and set to cook for 6 to 8 hours on low.
Step 3: Take the chicken from the slow cooker and shred using two forks. Place the shredded chicken back in the slow cooker, then stir in the cheddar cheese into chilli.
Notes
For this recipe, I recommend using Philadelphia brand cream cheese as it melts best.
