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Bowl of Slow Cooker Crack Chicken Chili topped with cheese and green onions

Slow Cooker Crack Chicken Chili

A rich and creamy chili made with tender chicken and flavorful spices, perfect for meal prep, quick dinners, and feeding a crowd.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Protein
  • 2 pounds chicken breasts
Beans
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
Veggies
  • 1 can (14.5 oz) diced tomatoes
Sauce
  • 1 cup cream cheese
  • 1 cup chicken broth
Spices
  • 1 packet ranch seasoning mix
  • 1 packet taco seasoning mix
  • Salt and pepper to taste
Optional toppings
  • Shredded cheese
  • Green onions
  • Sour cream

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the slow cooker.
  2. Add the kidney beans, black beans, diced tomatoes, ranch seasoning, taco seasoning, cream cheese, and chicken broth.
  3. Stir everything together until well combined.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 4 hours.
  2. About 30 minutes before serving, shred the chicken with two forks and stir it back into the chili.
  3. Season with salt and pepper to taste.
  4. Serve with your choice of toppings.

Notes

For added spice, consider incorporating diced jalapeños or hot sauce. Make sure to adjust the cooking time based on your slow cooker’s settings for optimal texture. If you want thicker chili, you can mash some of the beans before adding them. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave for the best results.