This Slow Cooker Cream Cheese Crack Chicken Chili is a warm and creamy dish that makes every bite feel like a cozy hug! It’s packed with juicy chicken, cream cheese, and flavorful spices.
Who knew chili could taste so rich and smooth? I love throwing everything in the slow cooker and letting it do all the work. Pair it with some chips, and you’re set for a comfy evening! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this chili. If you prefer dark meat, chicken thighs work well too. They’ll add extra flavor and are usually more forgiving during cooking.
Cream Cheese: This gives the chili a creamy texture. If you need a lighter option, consider using Greek yogurt or a dairy-free cream cheese. Both alternatives keep it creamy without the extra calories.
Black Beans: These provide protein and fiber. If you don’t have black beans on hand, any canned beans like pinto or kidney beans will work. Just make sure to drain and rinse them!
Diced Tomatoes with Chilies: This adds nice spice to the chili. If you’d like less heat, use plain diced tomatoes and add a pinch of chili powder instead.
Bacon: Adding crumbled bacon on top creates a crispy texture. For a healthier option, turkey bacon can be used, or you can skip it altogether for a vegetarian version.
How Do I Cook Chicken in a Slow Cooker Without It Drying Out?
Keeping chicken moist in the slow cooker is all about the cooking time and the amount of liquid. Here are some tips to ensure your chicken stays juicy:
- Use enough broth; this keeps the chicken submerged and flavorful.
- Monitor cooking times closely. Overcooking can make chicken dry, so aim for tender, shreddable chicken.
- If possible, let it rest for a few minutes after cooking before shredding to retain juices.
Enjoying your meal is all about getting that chicken right! Happy cooking!
How to Make Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with chilies
- 1 (8 oz) package cream cheese
- 1 (1 oz) packet ranch dressing mix
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
For the Toppings:
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and then you’ll need to let it cook for 3-7 hours in the slow cooker, depending on whether you choose the high or low setting. Overall, it’s a set-it-and-forget-it meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Next, add the drained black beans, corn, and the can of diced tomatoes with chilies. Don’t worry if the tomatoes look a little saucy; that’s great for flavor!
2. Add Creamy Goodness:
Now it’s time for the cream cheese! Unwrap it and place it right on top of the other ingredients. Then, sprinkle the ranch dressing mix over everything. Pour the chicken broth into the slow cooker along with the garlic powder, onion powder, and a pinch of salt and pepper. Gently stir everything together to combine, but don’t worry if some cream cheese chunks remain.
3. Cook the Chili:
Cover the slow cooker with the lid. Set it to low for 6-7 hours or high for 3-4 hours. The chicken should cook until it’s tender and fully cooked through. When it’s time, check that the chicken is cooked by cutting into one piece—if it’s no longer pink, you’re good to go!
4. Shred and Mix:
Once the chicken is cooked, use two forks to shred it right in the slow cooker. Mix everything really well so the chicken gets combined with the other ingredients. If you have extra time and want more flavor, let the chili cook on low for an additional 15-30 minutes.
5. Serve and Enjoy:
It’s time to dig in! Spoon the chili into bowls and top each serving with shredded cheddar cheese, crumbled bacon, and chopped green onions. Each bite is creamy, cheesy, and oh-so-delicious—enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken breasts, just add an extra hour to the cooking time on low or an extra 30 minutes on high. Make sure the internal temperature reaches 165°F for safe consumption. No need to thaw beforehand—just adjust the cooking time as needed!
Can I Substitute the Cream Cheese?
Absolutely! If you’re looking for a lighter option, you can use Greek yogurt instead, adding it at the end to give a creamy texture without the extra fat. Another option is to use a dairy-free cream cheese if you want a vegan substitute. Just ensure you add it right before serving to avoid curdling!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, use the microwave or warm it on the stovetop over low heat, adding a splash of broth if the chili thickens too much while sitting.
Can I Adjust the Spice Level?
Yes! If you prefer a milder chili, you can use regular diced tomatoes instead of those with chilies. For a spicier kick, consider adding jalapeños or a dash of hot sauce. You can always adjust to taste as you cook!
