Slow Cooker Cream Cheese Crack Chicken Chili – This Slow Cooker Cream Cheese Crack Chicken Chili is a mouthwatering recipe that combines the creaminess of cream cheese, the smokiness of bacon, and the flavors of chili powder, cumin, and onion powder. This dish is easy to make, and you can set it and forget it in the slow cooker, making it the perfect meal for busy weeknights. It’s perfect for those who love comfort food and crave a bowl of warm and hearty chili.
This recipe has become a staple in my household, and my husband and kids absolutely love it. Whenever I make it, they can’t wait to dig in and savor every bite. I still remember the first time I made this dish – I was a bit skeptical because of the unusual name, but after one bite, I was hooked! The cream cheese adds a richness that you won’t find in traditional chili recipes, and the bacon gives it a delicious smoky flavor. It’s a hit with everyone who tries it, and I’m sure it’ll become a favorite in your household too.
Why This Slow Cooker Cream Cheese Crack Chicken Chili is a Must-Try Dish?
- Creamy and flavorful: This chili is made with cream cheese, which adds a creamy and indulgent texture to the dish. The combination of spices and bacon gives it a smoky and savory flavor that you won’t be able to resist.
- Easy to make: This recipe is perfect for busy weeknights when you don’t have much time to cook. Simply add all the ingredients to your slow cooker, and let it cook on low for 6-8 hours. You don’t need to spend hours in the kitchen to make a delicious meal.
- Versatile: This chili can be served on its own, topped with shredded cheese and chopped cilantro. You can also serve it with rice or cornbread, making it a versatile dish that you can customize to your liking.
Ingredients:
- 2 boneless skinless chicken breasts (450g / 1lb)
- 1 (11-oz) can corn, drained (312g)
- 1 (15-oz) black beans, drained and rinsed (425g)
- 1 (10-oz) diced tomatoes and green chilies, undrained (283g)
- 2 cups chicken broth (480ml)
- 1 cup cooked chopped bacon (113g)
- 1 (1-oz) packet ranch seasoning & salad dressing mix (28g)
- 1 tsp cumin (2g)
- 1 Tbsp. chili powder (7g)
- 1 tsp onion powder (2g)
- 1 (8-oz) package cream cheese (226g)
- 1 cup shredded cheddar cheese (113g)
Directions:
Place the chicken breasts at the bottom of the slow cooker.
Add the corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir together.
Place the cream cheese on top of the chicken.
Cover with a lid and cook on LOW for 6-8 hours.
Remove the chicken from the slow cooker and shred it with two forks. Return it to the slow cooker.
Stir in the shredded cheddar cheese into the chili.
Serve hot and enjoy!
Notes:
- You can use frozen chicken breasts in this recipe, but make sure to add an extra hour to the cooking time.
- If you prefer a thicker chili, you can reduce the amount of chicken broth by half.
- This recipe can easily be adjusted to fit your personal taste preferences. Add more or less of any ingredient to suit your liking.
In conclusion, this Slow Cooker Cream Cheese Crack Chicken Chili is a must-try recipe for anyone who loves a hearty and flavorful chili. With a perfect blend of chicken, beans, vegetables, and spices, this chili is sure to satisfy your taste buds. Plus, the addition of cream cheese and cheddar cheese takes this dish to the next level. Not only is it delicious, but it’s also incredibly easy to make in the slow cooker, making it a perfect meal for busy weeknights. So, give this recipe a try and enjoy a warm and comforting bowl of chili that your family will love.
FAQ
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Just make sure to add an extra hour to the cooking time to ensure that the chicken is fully cooked.
Can I use a different type of beans?
Yes, you can use any type of beans that you like in this recipe. Kidney beans, pinto beans, or navy beans would all work well.
Can I use a different type of cheese?
Yes, you can use any type of shredded cheese that you prefer. Pepper jack or Monterey Jack cheese would be a great alternative to cheddar cheese.
Can I make this recipe on the stovetop?
Yes, you can make this recipe on the stovetop. Cook the chicken in a large pot or Dutch oven over medium-high heat until browned on both sides, then add the remaining ingredients and bring to a boil. Reduce the heat to low, cover the pot, and let the chili simmer for 30-40 minutes, or until the chicken is cooked through and the flavors have melded together.
Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts 450g / 1lb
- 1 11-oz can corn, drained (312g)
- 1 15-oz black beans, drained and rinsed (425g)
- 1 10-oz diced tomatoes and green chilies, undrained (283g)
- 2 cups chicken broth 480ml
- 1 cup cooked chopped bacon 113g
- 1 1-oz packet ranch seasoning & salad dressing mix (28g)
- 1 tsp cumin 2g
- 1 Tbsp. chili powder 7g
- 1 tsp onion powder 2g
- 1 8-oz package cream cheese (226g)
- 1 cup shredded cheddar cheese 113g
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir together.
- Place the cream cheese on top of the chicken.
- Cover with a lid and cook on LOW for 6-8 hours.
- Remove the chicken from the slow cooker and shred it with two forks. Return it to the slow cooker.
- Stir in the shredded cheddar cheese into the chili.
- Serve hot and enjoy!
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