Slow Cooker Cream Cheese Crack Chicken Chili

Creamy and Spicy Crack Chicken Chili in a Slow Cooker is the ultimate comfort food! Loaded with tender chicken, beans, corn, and bold seasonings, this hearty dish is perfect for cozy dinners. Topped with melted cheddar cheese and fresh garnishes, it’s a family favorite that’s easy to make and bursting with flavor.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1 can (10.5 oz) cream of chicken soup
• 1 block (8 oz) cream cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Chopped green onions and cilantro for garnish

Instructions

1. Place the chicken breasts in the bottom of the slow cooker.
2. Sprinkle the ranch seasoning mix over the chicken, followed by the cream of chicken soup and cream cheese.
3. Add the black beans, corn, diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, salt, and pepper.
4. Stir gently to combine, ensuring the chicken is coated with the mixture.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Once cooked, shred the chicken using two forks and stir it back into the chili.
7. Stir in the shredded cheddar cheese until melted and well combined.
8. Serve hot, garnished with chopped green onions and cilantro.

Notes

For extra heat, add a diced jalapeño or a pinch of cayenne pepper. This chili is great served with crusty bread, over rice, or with tortilla chips on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days

Helpful Tips

1. For easier shredding of the chicken: After cooking, remove the chicken breasts and place them on a plate. Use two forks or a pair of tongs to shred the meat easily. If you prefer a chunkier texture, chop the chicken instead of shredding it.
2. To prevent cheese clumping: Make sure the cream cheese is softened before adding it to the slow cooker. This helps it melt smoothly and evenly into the chili. Stirring the chili well after cooking also ensures a creamy consistency.
3. Thickening the chili: If you prefer a thicker chili, you can remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. Another option is to mash some of the beans to create a naturally thicker texture.

Serving Suggestion

1. With tortilla chips: Serve this chili with a side of crunchy tortilla chips for scooping. The contrast between the creamy chili and the crispy chips makes for an irresistible combination.
2. Over rice or pasta: Spoon the chili over a bed of steamed rice or cooked pasta for a heartier meal. This is a great way to stretch the servings and make it more filling.
3. Toppings bar: Set up a toppings bar with options like sour cream, shredded cheese, jalapeño slices, diced avocado, and crushed tortilla chips. This allows everyone to customize their bowl to their liking.

Substitutions and Variations

1. Protein options: Swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor. You can also use cooked rotisserie chicken to save time—just add it during the last hour of cooking.
2. Beans and veggies: You can substitute black beans with kidney beans, pinto beans, or even chickpeas. For extra veggies, stir in some diced bell peppers or zucchini during the last hour of cooking.
3. Spice level: If you want a milder chili, use a can of plain diced tomatoes instead of the diced tomatoes with green chilies. For extra heat, add diced jalapeños or a dash of hot sauce before serving.

Conservation and Storage

1. Refrigerating leftovers: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or on the stovetop over medium heat, adding a splash of chicken broth if it becomes too thick.
2. Freezing for later: This chili freezes well for up to 3 months. Divide it into portion-sized containers or freezer bags for easy thawing. To reheat, thaw overnight in the refrigerator, then warm on the stovetop or in a slow cooker until heated through.
3. Preventing freezer burn: When freezing, ensure all air is removed from the freezer bags to prevent freezer burn. If using containers, leave a little room at the top to allow for expansion as the chili freezes.

Common Mistakes to Avoid

1. Overcooking the chicken: Cooking the chicken for too long on high heat can make it dry and stringy. Stick to the recommended cooking times, and if possible, use the low setting for a more tender result.
2. Not softening the cream cheese: Adding cold cream cheese directly into the slow cooker can result in clumps. It’s best to let the cream cheese come to room temperature or cut it into small cubes for even melting.
3. Skipping the stirring step: Failing to stir the ingredients halfway through cooking can result in unevenly cooked or overly thick chili. Give the mixture a gentle stir during cooking to keep everything well combined.

Frequently Asked Question

1. Can I use other types of meat for this chili?
   Yes, you can use ground beef, ground turkey, or even shredded pork as alternatives. Just be sure to adjust the cooking time accordingly—ground meats should be browned before adding to the slow cooker.
2. How can I make this chili dairy-free?
   You can replace the cream cheese with a dairy-free cream cheese alternative and use a dairy-free shredded cheese. Make sure the cream of chicken soup is also dairy-free or substitute it with a dairy-free condensed soup.
3. What if my chili is too thick?
   If your chili turns out too thick, simply add more chicken broth or water and stir well. Let it simmer for a few extra minutes to ensure the flavors remain balanced.
4. Can I make this chili spicier?
   Absolutely! Add extra diced jalapeños, cayenne pepper, or a few dashes of hot sauce for a spicier kick. You can also serve it with spicy toppings like sliced serrano peppers.

Conclusion

Slow Cooker Cream Cheese Crack Chicken Chili is a delicious, creamy, and hearty meal that’s perfect for busy days and family gatherings. With its bold flavors, tender chicken, and rich texture, it’s guaranteed to be a crowd-pleaser. Whether served with crunchy tortilla chips, over fluffy rice, or as a comforting bowl on a cold day, this chili delivers warmth and satisfaction in every bite. By following the helpful tips, avoiding common mistakes, and trying out different substitutions, you can customize the dish to suit your preferences perfectly. Happy cooking, and enjoy this flavorful creation!

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