Slow Cooker Crack Chicken Chili
Everything you love in chili—chicken, green chiles, corn, beans, diced tomatoes and your favorite Southwest spices PLUS bacon and Ranch dressing!
Ingredients
- 1 ½ pounds of boneless chicken
- 2 cans of cannelini beans rinsed and drained
- ¼ cup of chopped onions half a small onion
- 1 can of kernel corn drained
- 4 ½ ounces of green chilies chopped
- chicken broth
- 4 ounces of cream cheese cut into chunks (can be left for the end, if desired)
- 2-3 tablespoons of ranch seasoning
- 4 slices of cooked bacon finely chopped
- 1 cup of half and half
- salt and pepper to season
Instructions
- Grease a large slow cooker with cooking spray and add in chicken, beans, onions, corn, chilies, chicken broth, ranch seasoning, bacon, and cream cheese (can be left out until final step).
- Cook on high for 3-4 hours or low for 6-8 hours.
- Once chicken is cooked through, remove chicken and shred.
- Add shredded chicken into the slow cooker, as well as the half and half, and cream cheese.
- Cook on low or warm for 10 minutes to allow soup to thicken and cream cheese to soften.
- Taste and adjust seasoning with salt and pepper to taste.
Notes
Note: I suggest leaving the cream cheese for last. Adding the cream cheese in the beginning adds a few clumps while cooking. (Tastes fine, visually not so pretty!)