Cream Cheese Crack Chicken Chili
A cozy and creamy slow cooker chili featuring tender chicken, hearty beans, and a zesty ranch seasoning.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 can (11-oz) corn, drained
- 1 can (15-oz) black beans, drained and rinsed
- 1 can (10-oz) diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 cup cooked chopped bacon
- 1 packet (1-oz) ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 package (8-oz) cream cheese
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Begin by placing the chicken breasts at the bottom of your slow cooker.
- Add the drained corn, rinsed black beans, and undrained diced tomatoes with green chilies to the slow cooker. Stir gently to combine.
- Pour in the chicken broth and sprinkle in the cumin, chili powder, onion powder, and ranch dressing mix. Stir thoroughly.
- Place the cream cheese on top of the chicken without mixing it in.
- Cover the slow cooker and cook on LOW for 6-8 hours.
Final Steps
- Carefully remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the pot and stir in the shredded cheddar cheese.
- Serve warm and enjoy.
Notes
Serve with crusty bread for dipping or with tortilla chips for added crunch. Store leftovers in an airtight container for 3-4 days.