Hey y’all! If you’re on the hunt for that perfect comfort food dish that’ll have everyone asking for seconds, look no further than this Slow Cooker Crack Chicken Chili. Packed with rich, creamy flavors and a hint of spice, this chili is a must-have for game days, potlucks, or cozy nights in. Let’s get cooking!
Why You’ll Love This Slow Cooker Crack Chicken Chili
- Super easy to make with minimal prep time, just set it and forget it.
- A delicious blend of creamy, cheesy, and spicy flavors.
- Perfect for feeding a crowd or meal prepping for the week.
- Customizable to suit your spice level and taste preferences.
- Uses simple ingredients that are easy to find at any grocery store.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 (10 oz) can of Rotel tomatoes
- 1 (15 oz) can of black beans, drained and rinsed
- 1 (15 oz) can of corn, drained
- 1 cup chicken broth
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Directions
Step 1: Prepare Your Ingredients
Place the chicken breasts in the slow cooker. Sprinkle with the ranch seasoning mix for that tangy, zesty kick.
Step 2: Add the Flavor Base
Add the Rotel tomatoes, black beans, corn, and chicken broth. Stir gently to combine.
Step 3: Cook the Chili
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 4: Shred the Chicken
Remove the chicken breasts, shred with two forks, and return to the slow cooker.
Step 5: Add the Creaminess
Add the cream cheese and shredded cheddar cheese, stirring until melted and well combined. Season with salt and pepper to taste.
Notes
- For a thicker chili, remove the lid in the last 30 minutes of cooking. [Learn more about thickening chili here](https://www.foodnetwork.com/recipes/articles/how-to-thicken-chili).
- Feel free to use low-fat cream cheese for a lighter version.
- Adjust the spice level by using mild or hot Rotel tomatoes.
Variations
- Spicy Kick: Add jalapeños or use spicy ranch seasoning for an extra kick.
- Vegetarian: Swap chicken for extra beans and use vegetable broth.
- Smoky Flavor: Add smoked paprika or chipotle peppers.
Required Equipment
- Slow cooker
- Mixing spoon
- Forks for shredding chicken
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Suggested Pairings
Serve with crusty bread, over rice, or with tortilla chips for a delightful crunch. A side salad or steamed veggies makes a perfect accompaniment.
Pro Tips
- For the best creaminess, add the cream cheese in small cubes. [Get more tips on using cream cheese](https://www.realsimple.com/food-recipes/browse-all-recipes/cream-cheese-recipes).
- Use freshly grated cheddar for better melting and flavor.
- Let the chili sit for a few minutes after cooking to enhance the flavors.
FAQ
- Can I use frozen chicken? Yes, just add an extra hour to the cooking time.
- Is it possible to make this on the stovetop? Absolutely, simmer it on low for about 1-2 hours after browning the chicken.
- Can I double the recipe? Yes, just ensure your slow cooker is large enough to accommodate all ingredients.