The Chili is loaded with chicken, maize, black beans, diced tomatoes, and green chillies, cream cheese, cumin, chilli pulverized powder, onion powder, chicken broth, cheddar, bacon, and ranch. It’s a delightful lick-the-bowl. Turkish bacon and low-fat cream cheese can be used to reduce calories but I’m not suggesting using a fat-free cream cheese because it wouldn’t melt pretty well in the soup.
In Slow Cooker Cheese Cream Chicken Chili, there’s a little kick. Make sure you buy a boot of mild tomatoes and green chiles when you are afraid of heat. You can make it in the stove if you do not want this Slow Cooker Cream Cheese Crack Chicken in the slow cooker. Cook until the chicken is finished in medium heat. If you want to cut off the cooking time, instead of using the raw chicken, you should use some chop rotisserie chicken. Dump all the ingredients in the oven. If you are using rotisserie chicken, bring it to a boil and cook for around 20 minutes.
Preparation Time: 5 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 5 minutes
2 boneless skinless chicken breasts
1 (11-ounce) can corn, drained
1 (15-oz) black beans, drained and rinsed
1 (10-ounce) diced tomatoes and green chillies, undrained
2 cups chicken broth
1 cup cooked chopped bacon
1 (1-ounce) packet ranch seasoning & salad dressing mix
1 tsp cumin
1 Tbsp chilli powder
1 tsp onion powder
1 (8-oz) package cream cheese
1 cup shredded cheddar cheese
1. Make sure that you place the chicken at the bottom of the slow cooker.
2. Mix and add beans, chicken bread, chillies, pickled chilli, onion powder, and bacon. Add maize, black beans, diced tomatoes, and green chillies. Mix it. On top of the chicken, place the cream cheese.
3. Cook on low about 6-8 hours with cover.
4. Remove the chicken and chop with 2 forks from the slow cooker. Back to the cooker slowly. Stir in chilli cheddar.
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