If you are craving a hearty, comforting meal that brings creamy goodness and a delightful kick together in one pot, you will absolutely adore this Slow Cooker Cream Cheese Crack Chicken Chili Recipe. This dish takes the best of classic chili—robust spices, tender chicken, and wholesome beans—and elevates it with the indulgent addition of cream cheese and crispy bacon, creating a rich, velvety texture that feels like a warm hug on a chilly day. It is one of those recipes that’s effortlessly impressive yet so simple to prepare, making it perfect for busy weeknights or relaxed weekend dinners with family and friends.
Ingredients You’ll Need
Getting this chili just right starts with a handful of simple ingredients that are staples in most pantries, yet each plays a crucial role in building layers of flavor, texture, and color in the dish.
- Boneless skinless chicken breasts: The tender protein base that soaks up all the delicious spices and broth.
- Can of corn (drained): Adds sweetness and a pop of color to balance the savory elements.
- Can of black beans (drained and rinsed): Provides hearty texture and fiber, making the chili filling and nutritious.
- Diced tomatoes and green chilies (undrained): These bring vibrant acidity and just the right touch of heat.
- Chicken broth: The flavorful liquid that ties all ingredients together and keeps everything moist during slow cooking.
- Cooked chopped bacon: Infuses smoky, salty crunch elevating the chili’s depth.
- Ranch dressing mix: Injects a creamy herbaceous note that pairs beautifully with the cream cheese.
- Cumin, chili powder, and onion powder: The classic spice trio that creates that signature chili warmth and aroma.
- Cream cheese: The secret ingredient for luxuriously creamy texture and mild tanginess.
- Shredded cheddar cheese: Added at the end for melty richness and extra cheesiness.
How to Make Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Step 1: Layer the Chicken
Begin by placing the boneless skinless chicken breasts at the very bottom of your slow cooker. This allows them to slowly cook and absorb all the surrounding flavors while remaining tender and juicy.
Step 2: Combine the Ingredients
Next, add the drained corn, black beans, diced tomatoes with green chilies (including their juices), and chicken broth right on top of the chicken. Sprinkle in the cumin, chili powder, onion powder, ranch dressing mix, and cooked chopped bacon. Gently stir everything together to evenly distribute the spices and ingredients, then place the cream cheese block over the top without stirring it in yet.
Step 3: Slow Cook the Chili
Cover your slow cooker with the lid and set it to cook on low heat for 6 to 8 hours. This slow and steady cooking allows the chicken to shred easily and all the flavors to meld beautifully into a harmonious, creamy chili.
Step 4: Shred Chicken and Add Cheese
Once cooking is complete, carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot and stir in the shredded cheddar cheese until it melts into the chili, creating an irresistibly cheesy finish.
How to Serve Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Garnishes
Top your chili with fresh garnishes to add pops of freshness and texture contrast. Chopped cilantro, sliced green onions, or a dollop of sour cream are perfect options. For those who love a little extra heat, add sliced jalapeños or a sprinkle of crushed red pepper flakes.
Side Dishes
This chili pairs wonderfully with warm cornbread or crispy tortilla chips, perfect for scooping up every creamy, flavorful bite. A light green salad with a tangy vinaigrette can also balance the chili’s richness, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve the chili in mini bread bowls or over a bed of rice to stretch the meal further. You can also turn leftovers into a chili-topped baked potato or a loaded chili taco for versatile enjoyment throughout the week.
Make Ahead and Storage
Storing Leftovers
Store any leftover Slow Cooker Cream Cheese Crack Chicken Chili Recipe in an airtight container in the refrigerator for up to 4 days. It keeps its creamy texture remarkably well and actually tastes even better as the flavors continue to meld.
Freezing
This chili freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty ziplock bags. It will keep for up to 3 months. Thaw overnight in the fridge for best results.
Reheating
Reheat your chili gently on the stovetop over low heat or in the microwave, stirring occasionally to warm it evenly and maintain its creamy consistency. You may need to add a splash of chicken broth or water if it thickens too much upon reheating.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts. Just be aware it may extend the cooking time slightly, so ensure the chicken is cooked through before shredding. Cooking on low for 8 hours should still work well.
Is there a substitute for cream cheese in the chili?
If you prefer, you can substitute cream cheese with sour cream or Greek yogurt added towards the end of cooking for tanginess, but the texture and creaminess will be less thick and smooth.
Can I make this chili spicy?
Absolutely! Add extra diced green chilies, cayenne pepper, or hot sauce to the mix to suit your heat preference. The Slow Cooker Cream Cheese Crack Chicken Chili Recipe is very adaptable for those who like it spicy.
What if I want to make this gluten-free?
All ingredients in this recipe are naturally gluten-free, but always double-check your ranch seasoning mix and broth labels to ensure no hidden gluten-containing additives.
How do I know when the chicken is done?
The chicken is ready when it easily shreds with a fork and has reached an internal temperature of at least 165°F (74°C). The slow cooker’s low setting over 6 hours should achieve this perfectly.
Final Thoughts
I can’t recommend you try the Slow Cooker Cream Cheese Crack Chicken Chili Recipe enough if you want a comforting, flavorful, and effortlessly easy dinner that feels cozy and special. Every spoonful bursts with layers of savory goodness and creamy richness that’s sure to become one of your go-to chili favorites. Give it a try and watch it quickly become a crowd-pleaser at your table!
Print
Slow Cooker Cream Cheese Crack Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cream Cheese Crack Chicken Chili is a hearty and flavorful chili recipe made with tender shredded chicken, black beans, corn, diced tomatoes, cream cheese, and a blend of spices. Perfect for an easy, comforting meal that cooks low and slow, resulting in a creamy, cheesy chili that’s packed with protein and bold southwestern flavors.
Ingredients
Chicken and Broth
- 2 boneless skinless chicken breasts
- 2 cups chicken broth
Vegetables and Beans
- 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
Spices and Seasonings
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Cheese and Add-ins
- 1 cup cooked chopped bacon
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker to create the base of the chili.
- Add Vegetables, Beans, and Seasonings: Add the drained corn, rinsed black beans, undrained diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning mix, and cooked chopped bacon to the slow cooker. Stir everything together gently to combine all ingredients evenly. Then place the cream cheese block on top of the chicken without stirring it in yet.
- Cook the Chili: Cover the slow cooker with the lid and cook on LOW heat for 6 to 8 hours, allowing the chicken to cook through and flavors to meld thoroughly.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks until fully pulled apart. Return the shredded chicken to the slow cooker.
- Incorporate Cheddar Cheese: Stir in the shredded cheddar cheese into the chili until melted and combined, creating a creamy and cheesy texture throughout the chili. Serve hot.
Notes
- For a spicier chili, add extra chili powder or a pinch of cayenne pepper.
- You can substitute cooked sausage or ground beef for the bacon if preferred.
- Serve with toppings such as sour cream, chopped green onions, or tortilla chips for added texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat easily.
- Ensure the cream cheese is softened for easier mixing after cooking, if desired.
