Slow Cooker Cream Cheese Crack Chicken Chili – Indulge in the flavors of Slow Cooker Cream Cheese Crack Chicken Chili. This comforting dish combines tender chicken, creamy cream cheese, and hearty beans all cooked together in the embrace of your slow cooker. Prepare to treat yourself to a soup that brings warmth and comfort like snuggling up with a blanket on a chilly day.
The first time I tried making this Slow Cooker Cream Cheese Crack Chicken Chili was by chance. I had a mix of ingredients, in my pantry and fridge so I thought, “Why not toss them into the cooker and see what happens?” When my husband came home that evening the amazing aroma had filled every nook and cranny of our home. You know what? Even my picky child took one spoonful and declared it as the “best soup ever!” That’s when I knew this chili masterpiece was born.
What makes this Slow Cooker Cream Cheese Crack Chicken Chili Truly Stand Out?
The Slow Cooker Cream Cheese Crack Chicken Chili is a delight that showcases the ease of cooking with a slow cooker doing all the hard work. Whether you’re having an intimate family dinner or attending a potluck gathering its versatility ensures it is always loved by everyone. Furthermore, this chili is filled with a combination of beans, chicken, and vegetables. It provides not only an array of flavors but also a healthy boost making it an excellent choice, for any meal.
What You Need To Make This Slow Cooker Cream Cheese Crack Chicken Chili Recipe?
Chicken Breasts: Opt for organic or free-range chicken if you can. They tend to be juicier and more flavorful, elevating the quality of your chili.
Corn: While canned corn is a time-saver, fresh corn kernels, straight off the cob, can introduce a sweet crunch. It’s a summer’s secret in a bowl of chili.
Black Beans: Rinse them thoroughly. And if you have time, soaking and boiling your own beans rather than using canned gives a fresher taste and allows you to control the sodium level.
Diced Tomatoes and green Chilies: Go for fire-roasted variants available in stores. They lend a smoky undertone that complements the richness of the cream cheese.
Chicken Broth: Homemade is always best. But if you’re using store-bought, aim for a low-sodium version, ensuring you’re in control of the saltiness.
Bacon: Think beyond the traditional. Applewood smoked bacon can add a hint of sweetness and smokiness. But if you’re health-conscious, turkey bacon offers a leaner yet flavorful alternative.
Ranch Seasoning: Sure, store-bought packets are handy. But if you make your own blend at home, it’s free from additives and can be tailored to your taste.
Cream Cheese: For an added twist, consider using flavored cream cheeses available in stores, like herb or garlic, to infuse your chili with even more depth.
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Cheddar Cheese: Always go for freshly grated. Pre-shredded varieties often contain anti-caking agents which can affect the meltiness and taste.
Steps To Make Slow Cooker Cream Cheese Crack Chicken Chili:
Step 1: Start by placing your chicken at the bottom of the slow cooker making sure to spread them out. Add in the corn, beans, tomatoes, and green chilies. Pour in the delicious chicken broth. Sprinkle in cumin, chili powder, onion powder, and ranch seasoning, for that flavor. Oh. Don’t forget to add some crispy bacon!
Step 2: Give everything a mix so that all the spices can blend together. Now comes the exciting part; place a block of cream cheese on top of the chicken. It will melt, and combine with the chili creating a creamy texture. Put on the lid set it to LOW heat and let it cook for 6 to 8 hours.
Step 3: Once time is up carefully remove the chicken from the pot and shred it using two forks (it will be incredibly tender!). Then place it back, into the pot. Finally, stir in some cheddar cheese to add that touch of indulgence. There you have it! Your child is now ready to enjoy.
Tip:
If you’re looking to enhance the richness of flavor you might want to try browning the chicken breasts in a skillet with a hint of olive oil before adding them to the slow cooker. This brief searing process not only seals in the juices but also adds a caramelized layer that can enhance the overall taste profile of your chili. Don’t forget it’s often the little details, in cooking that can make a significant impact!
Frequently Asked Questions:
Can I use a different type of bean?
Sure you can definitely try using a different kind of bean. Kidney beans or pinto beans would be fantastic options. Just make sure to drain and rinse them before adding to the dish.
Is there a vegetarian version?
Absolutely! If you prefer a vegetarian version you can replace the chicken with tofu. Add beans, for protein. Additionally, you may consider using vegetable broth instead of chicken broth for a vegetarian-friendly flavor.
How can I store leftovers?
To store any leftovers simply place them in an airtight container. Keep it in the refrigerator for, up to 4 days. Alternatively, if you have chili that you can consume within that time frame feel free to freeze it for longer storage.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts
- 1 11-ounces can corn, drained
- 1 15-ounces can black beans, drained and rinsed
- 1 10-ounces can diced tomatoes and green chilies, undrained
- 2 c chicken broth
- 1 c cooked chopped bacon
- 1 1-ounce packet ranch seasoning & salad dressing mix
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 8-ounces package cream cheese
- 1 c shredded cheddar cheese
Instructions
- Place the chicken breasts flat, in the bottom of the slow cooker.
- Combine the corn, black beans, tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning and diced bacon. Mix everything together thoroughly.
- Position the block of cream cheese on top of the mixture.
- Set the cooker to LOW heat and let it simmer for 6 to 8 hours.
- Once cooked, remove the chicken from the slow cooker. Shred it before adding it back, to the chili.
- To finish off mix in the cheddar cheese until it is well blended.
- Serve and savor!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
