Description
This Slow Cooker Crack Chicken Chili brings new meaning to “set it and forget it” comfort food. Creamy, packed with flavor, and guaranteed to become your new favorite chili recipe.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (10 oz) can cream of chicken soup
- 2 cups chicken broth
- 8 oz cream cheese, softened and cubed
- 1 (1 oz) packet ranch seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Shredded cheddar cheese, for topping
- Sliced green onions, for topping
- Fresh cilantro, chopped, for topping
- Sour cream, for topping
- Crushed tortilla chips, for topping
Instructions
- Place chicken breasts at the bottom of your slow cooker and sprinkle with ranch seasoning, chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
- Add the drained beans, corn, diced tomatoes with chilies, and cream of chicken soup on top of the chicken.
- Pour chicken broth over everything. Do not stir.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- About 30-45 minutes before cooking time is complete, remove chicken and shred it with two forks.
- Return shredded chicken to the slow cooker and add the cream cheese cubes.
- Stir gently, then cover and continue cooking for another 30 minutes until cream cheese is completely melted and incorporated.
- Give a final stir, taste and adjust seasonings if needed.
- Serve hot with desired toppings such as shredded cheese, green onions, cilantro, sour cream, or crushed tortilla chips.