Description

Creamy Crack Chicken Chili is a deliciously comforting dish that seamlessly blends tender chicken with hearty beans and a rich, creamy texture. Perfect for cozy family dinners or game day gatherings, this easy slow cooker recipe takes minimal effort while delivering maximum flavor. The combination of spices, cream cheese, and fire-roasted tomatoes creates a warm, satisfying meal that will leave everyone asking for seconds. Serve it as a main course or as a hearty dip with tortilla chips; this versatile dish is sure to please at any occasion.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
3 cups chicken broth
15 ounces pinto beans (drained and rinsed)
15 ounces black beans (drained and rinsed)
15 ounces corn (drained and rinsed)
14 ounces fire roasted diced tomatoes
8 ounces cream cheese (softened and cubed)
2 packets dry ranch seasoning
2 teaspoons chili powder
2 teaspoons cumin
1 cup sharp cheddar cheese (shredded)
Salt and pepper to taste
¼ cup tomato sauce (El Pato Mexican or regular)
8 ounces diced green chiles

Instructions

Place chicken breasts in the bottom of the slow cooker.
Add chicken broth, pinto beans, black beans, corn, fire-roasted tomatoes, and diced green chiles.
Stir in tomato sauce, cream cheese, ranch seasoning, chili powder, and cumin.
Cover and cook on low for 6-8 hours or high for 4-5 hours until the chicken is cooked through.
Remove chicken and shred it with two forks; return to the slow cooker.
Stir in shredded cheddar cheese and season with salt and pepper to taste.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 9g
Protein: 25g
Cholesterol: 90mg

Keywords: For extra heat, add chopped jalapeños or increase chili powder. Customize toppings with cilantro, sour cream, lime wedges, or avocado for added flavor. Leftovers can be stored in an airtight container for up to four days or frozen for up to three months.