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
Units
Scale
- 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.