Dinner

Slow Cooker Cream Cheese Crack Chicken Chili Recipe

Bynova cole October 20, 2025October 20, 2025

Introduction

This Slow Cooker Cream Cheese Crack Chicken Chili is a hearty and flavorful dish perfect for cozy evenings. Combining tender chicken, creamy cheese, and a blend of spices, it’s an easy meal that delivers comforting warmth in every bite.

The image shows a creamy soup in a black pot filled with shredded chicken, black beans, corn, diced tomatoes, and small bits of ground meat, all mixed in a thick, light orange broth. There are small green parsley leaves scattered on top, adding a touch of freshness. A wooden spoon is dipped into the soup, stirring the ingredients. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
1 (11-oz) can corn, drained
1 (15-oz) can black beans, drained and rinsed
1 (10-oz) can diced tomatoes and green chilies, undrained
2 cups chicken broth
1 cup cooked chopped bacon
1 (1-oz) package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8-oz) package cream cheese
1 cup shredded cheddar cheese

Instructions

Step 1: Place the chicken breasts at the bottom of the slow cooker.
Step 2: Add corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch dressing mix, and cooked bacon. Stir gently to combine all ingredients.
Step 3: Place the cream cheese on top of the chicken without stirring it in.
Step 4: Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, allowing flavors to meld and chicken to become tender.
Step 5: Remove the chicken breasts and shred them using two forks.
Step 6: Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until melted and well combined.

Tips & Variations

For extra heat, add a diced jalapeño or a dash of cayenne pepper to the chili spices.
Use smoked bacon for a richer, smoky flavor.
Serve with tortilla chips, sour cream, or chopped green onions for added texture and taste.
Substitute the chicken breasts with thighs for a slightly juicier result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This chili also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup topped with a colorful mixture of black beans, corn, shredded chicken, diced tomatoes, and small pieces of bacon, all sprinkled with fresh green herbs. The soup is light brown and thick, with the toppings sitting in a loose pile in the center, showing a variety of textures including soft, tender, and slightly crispy. The bowl is placed on a surface with a white marbled texture, and faint images of breadsticks and potatoes are visible in the soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can prepare this chili on the stovetop by simmering all ingredients except the cream cheese and cheddar in a large pot until the chicken is cooked through, about 30-40 minutes. Add the cheeses at the end and stir until melted.

Is it okay to use light cream cheese instead of regular?

Light cream cheese can be used, but the chili may be slightly less creamy. For best flavor and texture, regular cream cheese is recommended.

nova cole