Description
A creamy, savory chili perfect for busy weeknights, this Classic Slow Cooker Crack Chicken Chili is packed with flavor and comfort, making it an all-time favorite.
Ingredients
Scale
- 1 pound chicken breasts
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 packet ranch seasoning mix
- 1 can (10 oz) diced tomatoes with green chilies
- 8 oz cream cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add the kidney beans, black beans, corn, ranch seasoning, diced tomatoes, cream cheese, and chicken broth.
- Season with salt and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 4 hours.
- Once the chicken is cooked, shred it with two forks and stir everything together in the slow cooker until creamy.
- Serve hot, garnished with chopped green onions.
Notes
For extra flavor, consider adding jalapeño slices or cayenne pepper for spice. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: main course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 80mg