Slow Cooker Cream Cheese Crack Chicken Chili Recipe
This Slow Cooker Cream Cheese Crack Chicken Chili is a creamy, flavorful chili made with tender shredded chicken, black beans, corn, diced tomatoes with green chilies, and a rich blend of spices. Cream cheese and cheddar add a luscious texture and cheesy depth, while bacon and ranch seasoning bring a savory, indulgent twist. Perfect for an easy, comforting meal that requires minimal prep and cooks all day in the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Meat
- 2 boneless skinless chicken breasts
- 1 cup cooked chopped bacon
Vegetables and Canned Goods
- 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
Dairy
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Seasonings and Liquids
- 2 cups chicken broth
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Instructions
- Prepare the slow cooker: Place the chicken breasts at the bottom of the slow cooker to serve as the base for the chili.
- Add ingredients: Add the drained corn, rinsed black beans, diced tomatoes and green chilies (undrained), chicken broth, cumin, chili powder, onion powder, ranch seasoning mix, and cooked chopped bacon on top of the chicken. Stir gently to combine the seasonings and ingredients evenly, then place the cream cheese on top of the chicken without stirring it in.
- Cook low and slow: Cover the slow cooker with its lid and cook the mixture on LOW for 6 to 8 hours, allowing the flavors to meld and the chicken to become tender and fully cooked.
- Shred the chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred them with two forks until finely pulled.
- Combine and finish: Return the shredded chicken to the slow cooker. Stir in the shredded cheddar cheese thoroughly until melted and evenly distributed throughout the chili. Let it warm through for a few minutes before serving.
Notes
- For extra heat, add diced jalapeños or a dash of cayenne pepper to the chili mixture before cooking.
- The bacon can be cooked ahead of time or substituted with cooked sausage for a different flavor profile.
- This chili can be served over rice, with tortilla chips, or topped with additional garnishes such as sour cream, chopped cilantro, or avocado slices.
- Leftovers keep well stored in the refrigerator for up to 4 days and reheat nicely on the stovetop or microwave.
Keywords: Cream Cheese Crack Chicken, Slow Cooker Chili, Easy Chicken Chili, Creamy Chicken Chili, Bacon Ranch Chili, Crockpot Recipes
