Can I make this slow cooker crack chicken chili spicier?

Absolutely! Add diced jalapeños, a teaspoon of cayenne pepper, or use spicy Rotel tomatoes instead of mild. You can also top individual servings with hot sauce to customize the heat level for different family members.

What's the best substitute for cream cheese?

Greek yogurt or sour cream can work in a pinch, though the texture will be slightly thinner. Add it at the end of cooking rather than at the beginning. Cottage cheese blended until smooth is another protein-rich alternative that maintains creaminess.

Why is my chili too watery?

This usually happens if your chicken released a lot of liquid or if you used regular Rotel instead of draining excess liquid. Next time, use slightly less broth or remove the lid during the last 30-45 minutes of cooking to let excess liquid evaporate. You can also stir in a tablespoon of cornstarch mixed with cold water to thicken it up.

Best Slow Cooker Crack Chicken Chili Recipe - Creamy Delicious Comfort Food

Slow Cooker Crack Chicken Chili

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Comforting slow cooker chili with tender chicken, creamy cheese, and bacon. Perfect for busy weeknights with minimal prep and maximum flavor.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Yield: 6 servings (approximately 1.5 cups each) 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Ingredients

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1.5 pounds boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 can (15 ounces) corn, drained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 ounces) Rotel tomatoes (mild or original)
2 cups low-sodium chicken broth
8 ounces full-fat cream cheese, cubed
1 cup shredded sharp cheddar cheese
4 strips bacon, cooked until crispy and crumbled

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Instructions

Place chicken breasts in a single layer at the bottom of a 4-6 quart slow cooker. If breasts are very thick, cut in half horizontally.
Sprinkle ranch seasoning mix, chili powder, cumin, and garlic powder evenly over the chicken.
Add corn, black beans, and Rotel tomatoes over the seasoned chicken, spreading evenly without stirring.
Pour chicken broth over ingredients until liquid comes about halfway up the contents. Place cubed cream cheese pieces evenly on top.
Cover and cook on low for 6-8 hours or on high for 4-6 hours until chicken shreds easily with a fork.
After 5.5-7.5 hours of cooking (30 minutes before serving), shred chicken with two forks directly in the slow cooker and stir to combine all ingredients.
Stir in shredded cheddar cheese and crumbled bacon. Cover and let sit for 10-15 minutes until cheese melts completely.
Give a final stir and serve warm with desired toppings like extra cheese, sour cream, and green onions.

Notes

Use a 4-6 quart slow cooker for this recipe. Cube cream cheese before adding for smooth, even melting.
Cook bacon ahead of time for easier prep. If cooking fresh bacon, add 15 minutes to prep time. Chicken thighs can be substituted for richer flavor.
Add diced jalapeños or cayenne pepper for extra heat. Use spicy Rotel for bolder flavor.
Chili thickens upon standing. Add a splash of broth when reheating if needed.
Freezes well for up to 3 months. Thaw overnight in refrigerator before reheating.
Use full-fat cream cheese for best texture. Reduced-fat will work but result in slightly thinner consistency.

Nutrition

Serving Size: 1.5 cups (1/6 of recipe)
Calories: 425 kcal
Sugar: 4 g
Sodium: 890 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 5 g
Protein: 52 g
Cholesterol: 135 mg

Find it online: https://www.benefitiany.com/slow-cooker-crack-chicken-chili/