Hey y’all! If you’re looking for a recipe that’s both comforting and unbelievably delicious, you’re in the right place. This Slow Cooker Crack Chicken Chili is packed with creamy, cheesy goodness and a perfect blend of spices that’ll have everyone asking for seconds. Whether it’s a cozy family dinner or a potluck gathering, this dish is sure to impress. Let’s get cooking!
Why You’ll Love This Slow Cooker Crack Chicken Chili
- Deliciously creamy and cheesy, making every bite irresistible.
- Easy to prepare with minimal hands-on time, thanks to your slow cooker.
- Perfect for meal prepping, as it tastes even better the next day!
- Kid-friendly and great for picky eaters.
- Customizable to fit your family’s taste preferences.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 (15 oz) cans of great Northern beans, drained and rinsed
- 1 (10 oz) can of Rotel tomatoes with green chilies
- 1 (15 oz) can of corn, drained
- 1 packet (1 oz) ranch seasoning mix
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 (8 oz) block of cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 cups chicken broth
- Salt and pepper to taste
Directions
Step 1: Prepare Your Ingredients
Begin by placing the chicken breasts at the bottom of your slow cooker. Then, add the beans, Rotel tomatoes, corn, ranch seasoning mix, cumin, chili powder, and onion powder on top. Pour in the chicken broth.
Step 2: Cook the Chili
Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours. The chicken should be tender and easy to shred.
Step 3: Add the Cream and Cheese
Remove the chicken breasts, shred them using two forks, and return to the cooker. Stir in the cream cheese and shredded cheddar cheese until smooth and creamy. Cook for an additional 10-15 minutes to allow the cheeses to melt thoroughly.
Notes
- For a spicier version, add a diced jalapeño or extra cayenne pepper. Learn more about slow cooking tips.
- Consider using a liner in your slow cooker for easier cleanup.
- Check out this guide to beans for additional nutritional information.
Variations
- Vegetarian Version: Swap the chicken for extra beans or tofu.
- Spicy Kick: Add extra jalapeños or a splash of hot sauce.
- Smoky Flavor: Use smoked paprika instead of regular chili powder.
Required Equipment
- Slow Cooker
- Mixing Bowls
- Forks for shredding chicken
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe bag for up to 3 months. Reheat gently on the stove or in the microwave.
Suggested Pairings
- Serve with crusty bread or over rice for a hearty meal.
- Add a side of fresh green salad to balance the richness.
- Top with avocado slices or jalapeño for extra flavor.
Pro Tips
- Always soften the cream cheese before adding for smoother integration. Check out these pro tips.
- Use freshly grated cheese for better melting.
- For a thicker chili, mash some of the beans before adding them.
FAQ
- Can I use frozen chicken breasts? Yes, but increase the cooking time slightly to ensure they are fully cooked.
- What if I don’t have Rotel tomatoes? Substitute with diced tomatoes and a can of green chilies.
- How do I make it creamier? Add an extra block of cream cheese or a splash of heavy cream.