Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients:
2 lbs chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) taco seasoning mix
8 oz cream cheese, cubed
1 cup shredded cheddar cheese (optional, for garnish)
1/2 cup chopped green onions (optional, for garnish)
Salt and black pepper to taste
Directions:
Prepare Ingredients:
Place the chicken breasts at the bottom of the slow cooker.
Add Vegetables and Beans:
Layer the black beans, kidney beans, corn, and diced tomatoes with green chilies on top of the chicken.
Season:
Sprinkle the ranch seasoning mix and taco seasoning mix over the ingredients in the slow cooker.
Add Cream Cheese:
Place the cubed cream cheese on top of the seasonings. Do not stir.
Cook:
Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
Shred Chicken:
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the other ingredients and cream cheese.
Finish and Serve:
Taste and adjust seasoning with salt and black pepper if needed. If using, sprinkle shredded cheddar cheese and chopped green onions on top before serving.
Serve:
Ladle the chili into bowls and serve hot.
Prep Time: 10 minutes | Cook Time: 6-8 hours on low or 3-4 hours on high | Total Time: 6-8 hours (including cooking time)
Kcal: Approximately 300 kcal per serving | Servings: 6
