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Slow Cooker Cream Cheese Crack Chicken Chili

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A hearty and comforting chili made with chicken, beans, corn, and cream cheese, perfect for weeknight dinners.

Ingredients

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  • 2 boneless skinless chicken breasts
  • 1 (11-oz) can corn (drained)
  • 1 (15-oz) can black beans (drained and rinsed)
  • 1 (10-oz) can diced tomatoes and green chilies (undrained)
  • 2 cups chicken broth
  • 1 cup cooked chopped bacon
  • 1 (1-oz) package ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 (8-oz) package cream cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the drained corn, rinsed black beans, and undrained diced tomatoes and green chilies on top of the chicken.
  3. Pour in the chicken broth.
  4. Stir in the cumin, chili powder, onion powder, ranch dressing mix, and chopped bacon.
  5. Gently mix everything together until well combined.
  6. Place the cream cheese on top of the chicken mixture.
  7. Cover with the lid and cook on LOW for 6-8 hours.
  8. Once cooking time is complete, remove the chicken from the slow cooker and shred it using two forks.
  9. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese.

Notes

For a thicker chili, add a tablespoon of cornstarch mixed with water in the final hour of cooking. For a vegetarian version, substitute the chicken with roasted vegetables or tofu.

Nutrition

Find it online: https://sousviderecipe.com/slow-cooker-cream-cheese-crack-chicken-chili/