Classic Slow Cooker Crack Chicken Chili

Why make this recipe

Classic Slow Cooker Crack Chicken Chili is a cozy and delicious dish that warms you up on a chilly day. It combines tender chicken, creamy cheese, and hearty ingredients in a slow cooker, letting the flavors meld together beautifully. This recipe is perfect for busy days, as it requires minimal effort and delivers a satisfying meal to share with family and friends.

How to make Classic Slow Cooker Crack Chicken Chili

Making Classic Slow Cooker Crack Chicken Chili is quick and easy. You just need to layer your ingredients in the slow cooker, set the timer, and let it do the work. Here’s how:

Ingredients

• 2 boneless skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chiles
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 8 ounces cream cheese, softened
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

Directions

1. Add the chicken breasts to the slow cooker.
2. Add the black beans, corn, diced tomatoes with green chiles, chopped onion, and minced garlic.
3. Pour in the chicken broth.
4. Sprinkle in the ranch seasoning mix, chili powder, cumin, salt, and black pepper.
5. Place the cream cheese on top of the ingredients.
6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
7. Remove the chicken and shred it with two forks.
8. Return the shredded chicken to the slow cooker.
9. Stir until the cream cheese melts fully into the chili and the mixture becomes creamy.
10. Stir in the bacon and shredded cheddar cheese.
11. Ladle into bowls and top with fresh cilantro before serving.

How to serve Classic Slow Cooker Crack Chicken Chili

Serve this chili hot, garnished with fresh cilantro. It pairs well with crusty bread, tortilla chips, or over a bed of rice. You can also top it with sour cream or additional cheese for extra flavor.

How to store Classic Slow Cooker Crack Chicken Chili

To store any leftover chili, let it cool completely. Place it in an airtight container and refrigerate. It will last for about 3 to 4 days in the fridge. You can also freeze portions in freezer-safe containers, and it will keep for up to 3 months. Just thaw in the fridge before reheating.

Tips to make Classic Slow Cooker Crack Chicken Chili

• Use leftover chicken: If you have leftover chicken or rotisserie chicken, you can add it instead of raw chicken.
• Add more veggies: Feel free to add more vegetables like bell peppers or zucchini for extra nutrition.
• Adjust the spice: If you prefer a spicier chili, consider adding jalapeños or increasing the chili powder.

Variation

Try using ground turkey or beef instead of chicken for a different flavor. You can also make it lighter by using low-fat cream cheese or skipping it altogether for a broth-based chili.

FAQs

Can I make this chili in advance?
Yes, you can prepare this chili a day ahead. Just reheat it on the stove or in the microwave until warm.

Is this recipe gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free, but always check the labels for cross-contamination.

Can I make this recipe without bacon?
Absolutely! You can simply skip the bacon or use turkey bacon for a lighter option. The dish will still taste great!

Classic Slow Cooker Crack Chicken Chili

A cozy and delicious chili made with tender chicken, creamy cheese, and hearty ingredients, perfect for busy days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless skinless chicken breasts Use fresh or thawed chicken.
• 1 can black beans, drained and rinsed Canned for convenience.
• 1 can corn, drained
• 1 can diced tomatoes with green chiles
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth Low sodium recommended.
• 1 packet ranch seasoning mix
• 1 tablespoon chili powder Adjust to taste for spice.
• 1 teaspoon cumin
• 8 ounces cream cheese, softened For creaminess.
• 6 slices bacon, cooked and crumbled Can use turkey bacon for a lighter option.
• 1 cup shredded cheddar cheese For topping.
• 1/2 teaspoon salt Adjust to taste.
• 1/4 teaspoon black pepper Adjust to taste.
• 2 tablespoons chopped fresh cilantro For garnish.

Method

 

Preparation

1. Add the chicken breasts to the slow cooker.
2. Add the black beans, corn, diced tomatoes with green chiles, chopped onion, and minced garlic.
3. Pour in the chicken broth.
4. Sprinkle in the ranch seasoning mix, chili powder, cumin, salt, and black pepper.
5. Place the cream cheese on top of the ingredients.
6. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Final Steps

1. Remove the chicken and shred it with two forks.
2. Return the shredded chicken to the slow cooker.
3. Stir until the cream cheese melts fully into the chili and the mixture becomes creamy.
4. Stir in the bacon and shredded cheddar cheese.
5. Ladle into bowls and top with fresh cilantro before serving.

Notes

Serve hot, garnished with fresh cilantro. Pairs well with crusty bread, tortilla chips, or over rice. Can top with sour cream or extra cheese for added flavor.

Naya Lucas