Slow Cooker Cream Cheese Crack Chicken Chili is a rich, creamy, and flavorful dish that’s perfect for a cozy meal. This recipe combines shredded chicken, cream cheese, ranch seasoning, bacon, and a blend of spices to create a comforting and satisfying chili. Made in the slow cooker, it’s incredibly easy to prepare—just toss everything in and let it cook to perfection!
Why You’ll Love This Recipe
- Super Easy – Just dump the ingredients into the slow cooker and let it do the work.
- Creamy and Comforting – Cream cheese makes this chili extra rich and smooth.
- Packed with Flavor – A perfect blend of ranch seasoning, bacon, and spices.
- Great for Meal Prep – Leftovers taste even better the next day.
- Crowd-Pleaser – Ideal for family dinners, game days, or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Chicken broth
- Canned diced tomatoes with green chilies
- Canned corn (drained)
- Canned black beans (rinsed and drained)
- Ranch seasoning mix
- Chili powder
- Garlic powder
- Onion powder
- Cumin
- Paprika
- Cream cheese (cubed)
- Cooked bacon (crumbled)
- Shredded cheddar cheese (for topping)
- Green onions (for garnish)
Directions
- Add Ingredients to the Slow Cooker – Place chicken breasts, broth, diced tomatoes, corn, black beans, and seasonings into the slow cooker.
- Cook – Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender.
- Shred the Chicken – Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add Cream Cheese and Bacon – Stir in the cream cheese and bacon until melted and fully combined.
- Serve – Ladle into bowls and top with shredded cheddar cheese, green onions, or extra bacon.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours 10 minutes
Variations
- Spicy Version – Add diced jalapeños or extra chili powder for more heat.
- Low-Carb Option – Skip the beans and corn for a keto-friendly version.
- Thicker Chili – Reduce the broth or add an extra half-block of cream cheese.
- Vegetarian Version – Substitute chicken with chickpeas and use vegetable broth.
- Instant Pot Method – Cook on high pressure for 15 minutes, then shred the chicken and stir in the cream cheese.
Storage/Reheating
- Refrigerator – Store in an airtight container for up to 4 days.
- Freezer – Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
FAQs
Can I use frozen chicken?
Yes, but increase the cooking time by 1-2 hours on low.
What’s the best way to shred chicken?
Use two forks or a hand mixer for quick shredding.
Can I use rotisserie chicken?
Absolutely! Add shredded rotisserie chicken in the last 30 minutes.
Is this chili spicy?
No, but you can add jalapeños or extra chili powder for heat.
Can I make this dairy-free?
You can try dairy-free cream cheese and omit the cheddar cheese.
Can I add more veggies?
Yes! Bell peppers, diced onions, or spinach would be great additions.
What can I serve with this chili?
It pairs well with cornbread, tortilla chips, or a side salad.
How do I make it thicker?
Use less broth or stir in extra cream cheese.
Can I cook this on the stovetop?
Yes, simmer on low for about 45 minutes, then add the cream cheese.
Does this chili get better overnight?
Yes! The flavors develop even more the next day.
Conclusion
Slow Cooker Cream Cheese Crack Chicken Chili is an easy, creamy, and flavorful dish that’s perfect for any occasion. Whether you’re making it for a weeknight dinner or a game-day feast, this chili is sure to be a hit. Try it once, and it just might become your new favorite comfort food!
Print
Slow Cooker Cream Cheese Crack Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Cream Cheese Crack Chicken Chili is a rich, creamy, and ultra-flavorful dish that’s packed with shredded chicken, beans, corn, ranch seasoning, and just the right amount of spice. It’s easy to make in the crock pot and perfect for busy weeknights or cozy weekends. One bite, and you’ll see why it’s called “crack” chili—it’s completely addicting!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (8 oz) block cream cheese, cubed
- 2 cups chicken broth
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 green onions, chopped (for garnish)
Instructions
- Assemble ingredients: Place chicken breasts in the slow cooker. Add black beans, corn, Rotel, chicken broth, ranch seasoning, and all spices. Stir gently.
- Add cream cheese: Scatter the cream cheese cubes over the top.
- Cook: Cover and cook on LOW for 6-8 hours or HIGH for 4 hours, until the chicken is tender.
- Shred chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir well until the cream cheese is fully incorporated.
- Finish with cheese & bacon: Stir in shredded cheddar cheese and crumbled bacon. Let it cook for another 5 minutes until the cheese melts.
- Serve: Ladle into bowls and top with green onions. Serve with tortilla chips, crackers, or crusty bread!
Notes
- Spice it up: Add a chopped jalapeño or extra chili powder for more heat.
- Make it thicker: Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) at the end of cooking.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.