Slow cooker cream cheese crack chicken chili is a game-changer for busy weeknights, offering a flavor-packed, incredibly easy meal that’s as satisfying as it is straightforward to prepare. This recipe transforms simple ingredients into a comforting bowl of deliciousness, perfect for any occasion.
Key Ingredients for Slow Cooker Cream Cheese Crack Chicken Chili:
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (16-ounce) package cream cheese, softened
- 1 (1.25-ounce) package ranch seasoning mix
- 1 (1-ounce) package taco seasoning mix
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes with green chilies, undrained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained (if you want it a little spicier, use the hot variety)
- 1/2 cup chicken broth or water
- 1 (4-ounce) can diced green chilies, undrained (optional, for extra flavor and heat)
- Salt and freshly ground black pepper to taste
- Optional garnishes: Shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, crushed tortilla chips
How to Make Slow Cooker Cream Cheese Crack Chicken Chili:
This Slow Cooker Cream Cheese Crack Chicken Chili is designed for ultimate ease and maximum flavor, letting your slow cooker do most of the work. With just a few simple steps, you’ll create a thick, creamy, and deeply savory chili that’s perfect for family dinners or potlucks. The tender chicken, combined with the rich cream cheese and zesty seasonings, creates an irresistible texture and taste that’s incredibly satisfying. Preparation time is minimal, typically just 15 minutes of active prep, allowing for a hands-off cooking experience of 4-6 hours.
Step-by-Step Instructions:
- Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker. If using breasts, you can leave them whole or cut them in half to ensure they cook through evenly.
- Add the Creamy Base: In a medium bowl, combine the softened cream cheese, ranch seasoning mix, and taco seasoning mix. Stir until well combined and a thick paste forms.
- Distribute the Seasoning Mixture: Dollop spoonfuls of the cream cheese mixture evenly over the chicken in the slow cooker. Don’t worry about spreading it perfectly; it will melt and blend as it cooks.
- Incorporate the Beans and Tomatoes: Add the rinsed and drained black beans to the slow cooker. Next, pour in the undrained can of diced tomatoes with green chilies and the undrained can of Rotel diced tomatoes with green chilies. If you’re using the optional canned green chilies for an extra kick, add those now as well.
- Add Liquid: Pour in the 1/2 cup of chicken broth or water. This will help everything to meld together during the cooking process.
- Season: Season the contents of the slow cooker with salt and freshly ground black pepper. Remember that the taco and ranch seasoning mixes already contain salt, so taste and adjust at the end if necessary.
- Cook: Cover the slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return Chicken and Stir: Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese mixture has melted and created a thick, creamy, chili-like consistency.
- Serve: Ladle the Slow Cooker Cream Cheese Crack Chicken Chili into bowls. Garnish with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips.
Why You’ll Love This Slow Cooker Cream Cheese Crack Chicken Chili:
Get ready to fall head over heels for this Slow Cooker Cream Cheese Crack Chicken Chili! Its defining feature is the unbelievably creamy and savory texture, thanks to the magic of cream cheese, making it a comforting hug in a bowl. Not only is it outrageously delicious, but it’s also a budget-friendly superhero, allowing you to create a gourmet-tasting meal for a fraction of the cost of dining out. The delightful combination of zesty taco and ranch seasonings along with the mild heat from the chilies truly elevates this dish, offering a complex flavor profile that will have everyone asking for seconds, so don’t hesitate to whip up this incredible recipe for yourself and your loved ones today!
This chili is a fantastic alternative to traditional beef chili, offering a lighter yet equally satisfying protein option. It’s the perfect example of how simple ingredients can be transformed into something truly special with minimal effort. The richness of the cream cheese paired with the robust seasonings creates a flavor explosion that’s both familiar and exciting. Ready to experience this culinary delight? Give this Slow Cooker Cream Cheese Crack Chicken Chili a try and prepare to be amazed by its incredible taste and ease!
Storing and Reheating Tips:
Properly storing your Slow Cooker Cream Cheese Crack Chicken Chili ensures you can enjoy its deliciousness for days to come.
- Refrigeration: Once completely cooled, transfer any leftover chili to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze your chili in freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn. Frozen chili will keep well for up to 2-3 months.
Reheating Instructions:
- Stovetop: The best method for reheating is on the stovetop. Gently warm the chili in a saucepan over medium-low heat, stirring occasionally until heated through. You may need to add a splash of chicken broth or water if the chili has become too thick during storage or freezing.
- Microwave: For a quicker option, reheat individual portions in a microwave-safe bowl. Cook on medium power, stirring every minute or so, until the chili is hot.
- Thawing Frozen Chili: If reheating from frozen, thaw the chili completely in the refrigerator overnight before reheating using the stovetop or microwave methods.
Final Thoughts:
This Slow Cooker Cream Cheese Crack Chicken Chili is the epitome of comfort food made easy, delivering incredible flavor with minimal effort. Don’t hesitate to gather your ingredients and let your slow cooker work its magic for a truly rewarding and delicious meal that everyone will adore.
Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients
Equipment
Method
- Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker. If using breasts, you can leave them whole or cut them in half to ensure they cook through evenly.2 pounds boneless, skinless chicken breasts or thighs
- In a medium bowl, combine the softened cream cheese, ranch seasoning mix, and taco seasoning mix. Stir until well combined and a thick paste forms.1 16-ounce package cream cheese, softened, 1 1.25-ounce package ranch seasoning mix, 1 1-ounce package taco seasoning mix
- Dollop spoonfuls of the cream cheese mixture evenly over the chicken in the slow cooker. Don’t worry about spreading it perfectly; it will melt and blend as it cooks.1 16-ounce package cream cheese, softened, 1 1.25-ounce package ranch seasoning mix, 1 1-ounce package taco seasoning mix
- Add the rinsed and drained black beans to the slow cooker. Next, pour in the undrained can of diced tomatoes with green chilies and the undrained can of Rotel diced tomatoes with green chilies. If you’re using the optional canned green chilies for an extra kick, add those now as well.1 15-ounce can black beans, rinsed and drained, 1 15-ounce can diced tomatoes with green chilies, undrained, 1 10-ounce can Rotel diced tomatoes with green chilies, undrained, 1 4-ounce can diced green chilies, undrained
- Pour in the 1/2 cup of chicken broth or water. This will help everything to meld together during the cooking process.1/2 cup chicken broth or water
- Season the contents of the slow cooker with salt and freshly ground black pepper. Remember that the taco and ranch seasoning mixes already contain salt, so taste and adjust at the end if necessary.salt, freshly ground black pepper
- Cover the slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese mixture has melted and created a thick, creamy, chili-like consistency.2 pounds boneless, skinless chicken breasts or thighs, 1 16-ounce package cream cheese, softened, 1 1.25-ounce package ranch seasoning mix, 1 1-ounce package taco seasoning mix
- Ladle the Slow Cooker Cream Cheese Crack Chicken Chili into bowls. Garnish with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips.Shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, crushed tortilla chips