This slow cooker cream cheese crack chicken chili is amazing! It is perfect for chilly weather. This chili is made with chicken, black beans, corn, diced tomatoes, green chilis, ranch seasoning, onion, bacon, and tons of cheddar cheese. For a filling meal, serve this chili with cornbread or Fritos. I last made this chili just a few days ago, and my family is now begging me to make this chili again!
Whenever I make this chili, it is a guarantee that there will be no leftovers! So I always make sure to double the batch because leftovers are also great. If you love slow cooker recipes, this cream cheese crack chicken chili is a must! It is packed with flavor and hearty. If you want to cut back on calories, you are welcome to use turkey bacon and low-fat cream cheese.
Ingredients
1 c. cooked chopped bacon
2 boneless, skinless chicken breasts
1 (11-ounce) can of corn, drained
1 (10-ounce) diced tomatoes and green chilies, undrained
1 (15-ounce) black beans, drained and rinsed
2 c. chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon onion powder
1 c. shredded cheddar cheese
1 (8-ounce) package of cream cheese
1 (1-ounce) packet of ranch seasoning & salad dressing mix
HOW TO MAKE SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI
Step 1: To the bottom of a slow cooker, place the chicken. On top, add the corn, black beans, diced tomatoes, green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning, and bacon. Stir well, then top with cream cheese.
Step 2: Put the lid on and set it to cook for 6 to 8 hours on low.
Step 3: Take the chicken out of the slow cooker and shred using two forks. Then, place the shredded back into the slow cooker. Next, stir in the cheddar cheese.
Note:
For this recipe, the best cream cheese to use is Philadelphia brand cream cheese.
