Slow Cooker Cream Cheese Crack Chicken Chili

Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1 packet ranch seasoning mix (1 oz)
– 1 packet taco seasoning mix (1 oz)
– 2 cups chicken broth
– 1 can black beans, drained and rinsed (15 oz)
– 1 can diced tomatoes with green chilies, undrained (10 oz)
– 1 can corn, drained (11 oz)
– 1 cup bacon, cooked and chopped
– 2 cloves garlic, minced
– 6 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– Optional toppings: shredded cheese, sliced green onions, sour cream, tortilla chips
Instructions:
1. Place chicken breasts at the bottom of your slow cooker.
2. Sprinkle ranch seasoning mix and taco seasoning mix over the chicken.
3. Pour chicken broth, black beans, diced tomatoes, corn, bacon, and minced garlic into the slow cooker. Mix well. If you like spicy, add 1 tablespoon of cayenne pepper.
4. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until chicken is cooked through and tender.
5. Remove chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker.
7. Add softened cream cheese to the slow cooker and stir until well combined. Cover and cook for an additional 30 minutes on low heat, until cream cheese is fully melted and incorporated into the chili.
8. Serve hot with your favorite toppings, such as shredded cheese, sliced green onions, sour cream, and tortilla chips.
Get ready to savor the irresistible flavors of Slow Cooker Cream Cheese Crack Chicken Chili. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite in your repertoire. Embrace the creamy, cheesy, and slightly spicy goodness that will warm your heart and impress your loved ones. Enjoy!

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