Slow Cooker Cheesy Chicken Chili
A comforting and easy slow-cooker dish featuring tender chicken, bold spices, and creamy cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 2 pieces chicken breasts (Boneless, skinless. Substitute thighs if preferred.)
- 2 cans Rotel tomatoes with green chilis (Choose mild for younger kids.)
- 2 cans black beans (drained and rinsed) (Rinse to reduce sodium.)
- 1 can corn (Drain or use frozen corn.)
- 32 oz chicken broth (Use low-sodium broth for better control over salt.)
- 1 packet dry ranch seasoning (For depth of flavor; substitute with onion powder and dill if unavailable.)
- 8 slices cooked and crumbled bacon (Reserve some for garnishing.)
- 8 oz cream cheese (at room temperature) (Let sit for 30 minutes before adding.)
- 1 cup shredded cheddar cheese (Use sharp cheddar for more flavor.)
- Salt and pepper to taste (Add sparingly.)
- 2 tbsp chili powder (Measure carefully.)
- 1 tbsp cumin (Toast lightly for nuttier scent.)
- 1 tbsp garlic powder (Blends better than fresh garlic in slow cooking.)
- Extra cheese (For toppings.)
- Fritos (Serve on the side.)
- Hot Sauce (for serving) (Provide at the table.)
Instructions
Preparation
- Begin with the chicken on the bottom of the slow cooker, then add all other ingredients except for cream cheese and cheddar cheese.
- Lay the chicken breasts flat and sprinkle the spices evenly over them.
Cooking
- Set the temperature to low and cook for 6-8 hours, or high for about 4 hours.
- Halfway through the cooking time, add the cream cheese in chunks.
Finishing Touches
- When ready to eat, shred the chicken and stir in the cheddar cheese until melted.
- Top with bacon crumbles and extra cheese before serving.
Notes
Taste before serving and adjust salt or heat. Leftovers taste better the next day. Store in an airtight container for up to 4 days, or freeze for up to 3 months.