Looking for a deliciously creamy and effortless meal? Slow Cooker Cream Cheese Crack Chicken Chili is your answer. This recipe blends tender chicken, crispy bacon, and a medley of spices, creating a hearty chili that’s perfect for any busy night.
Ingredients:
- 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
Directions:
- Prepare Ingredients: Place chicken in the slow cooker. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir well.
- Slow Cook: Place cream cheese on top of the chicken mixture. Cover and cook on LOW for 6 to 8 hours.
- Shred Chicken: Remove chicken from slow cooker and shred with forks. Return shredded chicken to slow cooker.
- Final Touch: Stir in shredded cheddar cheese until melted and well combined.
Nutritional Information
- Prep Time: 5 minutes
- Cooking Time: 6 hours
- Total Time: 6 hours 5 minutes
- Servings: 8
Serving and Storage Tips:
Serving Suggestions: Serve Slow Cooker Cream Cheese Crack Chicken Chili hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added creaminess. It pairs perfectly with warm tortillas, crusty bread, or over rice for a complete meal.
Storage: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to maintain its creamy consistency.
Freezing: You can freeze this chili for longer storage. Allow it to cool completely before transferring to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: This chili is great for meal prep. Prepare the ingredients the night before and refrigerate them in the slow cooker insert. In the morning, simply place the insert in the slow cooker, set it to cook, and enjoy a hassle-free dinner later in the day.
Variations
- Spicy Kick: For those who love heat, add a diced jalapeño or a dash of hot sauce to the chili mixture before cooking. Adjust the amount according to your spice preference.
- Vegetarian Option: Skip the chicken and bacon for a vegetarian version. Substitute with additional beans (such as kidney beans or pinto beans) and add extra vegetables like bell peppers or spinach.
- Creamy Upgrade: Experiment with different types of cheese for added creaminess. Try substituting the cheddar with pepper jack cheese for a spicy twist, or use mozzarella for a milder flavor.
- Tex-Mex Twist: Enhance the Tex-Mex flavors by adding a tablespoon of taco seasoning along with the ranch dressing mix. Serve with crushed tortilla chips on top for added crunch.
- Healthy Swap: For a lighter version, use low-fat cream cheese and turkey bacon instead of regular bacon. You can also reduce the amount of cheese or omit it entirely for a healthier option.
- Slow Cooker Shortcut: Short on time? Use rotisserie chicken instead of raw chicken breasts. Simply shred the chicken and add it to the slow cooker along with the other ingredients for a quicker cooking time.
- Bulk it Up: Make the chili heartier by adding diced potatoes or sweet potatoes. They’ll cook along with the rest of the ingredients and add extra texture and nutrition.
- Italian-Inspired: Give the chili an Italian twist by adding a teaspoon of Italian seasoning and substituting the ranch dressing mix with dried basil and oregano. Stir in a handful of chopped fresh basil just before serving.
- Sweet and Savory: Incorporate a sweet element by adding a cup of diced sweet potatoes or butternut squash. The natural sweetness balances out the savory flavors and adds extra nutrition.
- Asian Fusion: For an Asian-inspired twist, substitute the chili powder and cumin with soy sauce and a tablespoon of Sriracha. Add diced bell peppers and snow peas for a crunchy texture.
- Coconut Cream: Make it tropical by stirring in half a cup of coconut milk or coconut cream towards the end of cooking. Garnish with fresh cilantro and a squeeze of lime juice for a refreshing touch.
- Cauliflower Power: For a low-carb option, replace the beans with cauliflower florets. Cauliflower absorbs flavors well and adds a hearty texture to the chili without the extra carbs.
- Green Chili Chicken: Use a can of diced green chilies instead of the tomatoes and green chilies. This variation adds a milder, tangy flavor that complements the creamy cheese and chicken.
- Smoky Bacon: Enhance the smoky flavor by using smoked paprika instead of regular paprika and adding an extra handful of cooked, crumbled bacon towards the end of cooking for a bacon-lover’s dream.
These variations offer readers options to customize the Slow Cooker Cream Cheese Crack Chicken Chili recipe to suit their taste preferences or dietary needs, making the article more engaging and useful.
FAQs:
- Can I use frozen chicken breasts for this recipe?
- Yes, you can use frozen chicken breasts. Ensure they are fully thawed before cooking for even cooking and food safety.
- Can I use low-fat cream cheese instead of regular cream cheese?
- Yes, low-fat cream cheese can be used as a lighter option. It will still provide a creamy texture to the chili.
- How can I make this chili spicier?
- To add more heat, increase the amount of chili powder, add diced jalapeños, or incorporate a spicier variety of diced tomatoes and green chilies.
- Can I cook this chili on high heat instead of low?
- Yes, you can cook it on high for 3-4 hours instead of on low for 6-8 hours. Keep an eye on it to prevent overcooking.
- What can I serve with Slow Cooker Cream Cheese Crack Chicken Chili?
- It pairs well with warm tortillas, crusty bread, rice, or over baked potatoes. Garnish with avocado, sour cream, or shredded cheese for added flavor.
- Can I freeze leftovers of this chili?
- Yes, this chili freezes well. Allow it to cool completely before transferring it to a freezer-safe container or resealable bags. Freeze for up to 3 months.
- How can I thicken the chili if it’s too thin?
- To thicken the chili, you can blend a portion of it using an immersion blender or add a slurry of cornstarch mixed with water during the last hour of cooking.
- Can I use a different type of beans?
- Absolutely! You can substitute black beans with kidney beans, pinto beans, or your favorite variety. Rinse and drain them before adding to the slow cooker.
- What if I don’t have ranch dressing mix?
- You can make your own ranch seasoning mix using a combination of dried herbs like dill, parsley, garlic powder, and onion powder. Adjust to taste.
- How long will leftovers last in the refrigerator?
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave before serving.
These FAQs address common queries that readers may have about preparing, storing, and customizing the Slow Cooker Cream Cheese Crack Chicken Chili recipe, enhancing the article’s utility and appeal.
Slow Cooker Cream Cheese Crack Chicken Chili is not just a meal; it’s a family favorite waiting to happen. With its creamy texture and bold flavors, this dish is sure to satisfy even the pickiest eaters. Add it to your weekly rotation for a guaranteed hit!
PrintSlow Cooker Cream Cheese Crack Chicken Chili
Description
Looking for a deliciously creamy and effortless meal? Slow Cooker Cream Cheese Crack Chicken Chili is your answer. This recipe blends tender chicken, crispy bacon, and a medley of spices, creating a hearty chili that’s perfect for any busy night.
Ingredients
- 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
- Prepare Ingredients: Place chicken in the slow cooker. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir well.
- Slow Cook: Place cream cheese on top of the chicken mixture. Cover and cook on LOW for 6 to 8 hours.
- Shred Chicken: Remove chicken from slow cooker and shred with forks. Return shredded chicken to slow cooker.
- Final Touch: Stir in shredded cheddar cheese until melted and well combined.
Notes
Serving Suggestions: Serve Slow Cooker Cream Cheese Crack Chicken Chili hot, garnished with fresh cilantro, avocado slices, or a dollop of sour cream for added creaminess. It pairs perfectly with warm tortillas, crusty bread, or over rice for a complete meal.
Storage: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to maintain its creamy consistency.
Freezing: You can freeze this chili for longer storage. Allow it to cool completely before transferring to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead: This chili is great for meal prep. Prepare the ingredients the night before and refrigerate them in the slow cooker insert. In the morning, simply place the insert in the slow cooker, set it to cook, and enjoy a hassle-free dinner later in the day.