Hey y’all! If you’re on the hunt for a dish that’s comforting, packed with flavor, and perfect for just about any occasion, look no further. This Slow Cooker Crack Chicken Chili is creamy, spicy, and absolutely irresistible. It’s an all-in-one meal that will warm your heart and fill your belly. Let’s get cooking!
Why You’ll Love This
- This chili is incredibly easy to prepare with minimal hands-on time.
- It’s a crowd-pleaser, perfect for family gatherings or potlucks.
- The slow cooker does all the work, ensuring a no-fuss meal.
- It combines creamy, cheesy goodness with a hint of spice.
- This dish is versatile and can be customized to your liking.
Ingredients
- 2 lbs chicken breasts
- 2 cups chicken broth
- 1 packet ranch seasoning mix (1 oz)
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 can diced tomatoes with green chilies (10 oz)
- 1 can corn, drained (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 8 oz cream cheese, cubed
- 2 cups shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- Salt and pepper to taste
- Chopped green onions for garnish
Directions
Step 1: Prepare the Slow Cooker
Place the chicken breasts in the bottom of the slow cooker. Pour in the chicken broth and sprinkle the ranch seasoning, garlic, onion powder, and smoked paprika over the chicken.
Step 2: Add Vegetables and Cream Cheese
Add the diced tomatoes, corn, and black beans. Spread the cream cheese cubes over everything.
Step 3: Cook the Chili
Cover the slow cooker and set it on low heat for 6-7 hours or high heat for 3-4 hours. Once the chicken is tender, shred it using two forks.
Step 4: Final Touches
Stir in the shredded cheddar cheese and crumbled bacon, mixing well until everything is creamy and delicious. Adjust seasoning with salt and pepper to taste. Garnish with green onions before serving.
Notes
- For a thicker chili, use only 1.5 cups of chicken broth. Learn more about making your own chicken broth.
- This recipe can easily be doubled for larger crowds.
- If you love extra spice, consider adding a diced jalapeño.
Variations
- Vegetarian Option: Replace chicken with extra beans and use vegetable broth.
- Keto-Friendly: Skip the beans and corn, use extra chicken or add cauliflower rice.
- Spicy Kick: Add more diced chilies or a teaspoon of cayenne pepper.
Required Equipment
- Slow cooker
- Measuring cups and spoons
- Mixing spoon
- Forks for shredding chicken
Storage Instructions
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until thoroughly warmed through. The chili can also be frozen for up to 3 months. Be sure to thaw in the refrigerator overnight before reheating.
Suggested Pairings
Serve this chili with crusty bread or over a bed of rice. It’s also great with a side of tortilla chips for dipping.
Pro Tips
- Always taste and season your chili right before serving. Learn more about seasoning food properly.
- If your chili is too thick, add a little more broth or water to reach desired consistency.
- For an extra creamy texture, stir in a splash of heavy cream just before serving.
FAQ
- Can I use frozen chicken breasts? Yes, but you may need to extend the cooking time slightly.
- Is there a dairy-free option? You can use dairy-free cream cheese and cheddar alternatives.
- How can I make it less spicy? Use mild diced tomatoes and reduce or omit the smoked paprika.