Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients:
1 lb boneless, skinless chicken breasts
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn, drained
1 packet ranch dressing seasoning mix
1 packet taco seasoning mix
1 can (10 oz) diced tomatoes with green chilies
1 block (8 oz) cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked bacon bits
1/2 cup chicken broth (optional for a thinner chili)
Directions:
Prepare the Slow Cooker: Place the chicken breasts in the bottom of the slow cooker.
Add the Beans and Vegetables: Add the kidney beans, corn, and diced tomatoes with green chilies to the slow cooker.
Add Seasonings: Sprinkle the ranch seasoning and taco seasoning evenly over the ingredients.
Add the Cream Cheese: Cut the block of cream cheese into chunks and add it to the slow cooker.
Cook: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
Shred the Chicken: After cooking, shred the chicken with two forks directly in the slow cooker.
Add Cheese and Bacon: Stir in the shredded cheddar cheese and bacon bits. If you’d like a thinner chili, add the chicken broth at this stage and stir to combine.
Serve: Ladle into bowls and serve with your favorite toppings like sour cream or green onions. Enjoy!
Prep Time: 10 minutes | Cook Time: 6-7 hours (low) | Total Time: 6-7 hours
Kcal: 350 kcal per serving | Servings: 6