Slow Cooker Cream Cheese Crack Chicken Chili

Ingredients:

2 lbs boneless, skinless chicken breasts
1 (8 oz) package cream cheese, cubed
1 (10.5 oz) can cream of chicken soup
1 (1 oz) packet ranch dressing mix
1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 cup chicken broth
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional)
1/2 cup cooked bacon, crumbled
1 cup shredded cheddar cheese
Salt and pepper to taste

Directions:

Prepare Slow Cooker Base:
Place chicken breasts in the slow cooker. Add cubed cream cheese, cream of chicken soup, ranch dressing mix, diced tomatoes, black beans, corn, chicken broth, and seasonings (garlic powder, onion powder, and smoked paprika). Stir gently to combine.
Cook:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Shred Chicken:
Remove the chicken, shred it using two forks, and return it to the slow cooker. Stir well to incorporate the shredded chicken into the chili.
Add Toppings:
Stir in crumbled bacon and shredded cheddar cheese. Let the chili cook for an additional 10-15 minutes to melt the cheese.
Serve:
Taste and adjust salt and pepper as needed. Serve hot with toppings like sour cream, green onions, or tortilla chips if desired.
Prep Time: 10 min | Cook Time: 6-8 hrs (low) | Total Time: 6-8 hrs
Kcal: Approx. 320 per serving