If you’re craving a comforting, creamy, and flavor-packed chili that’s effortless to prepare, you’ve just discovered a gem. This Slow Cooker Cream Cheese Crack Chicken Chili Recipe takes all the best parts of classic chili and adds a luscious twist with cream cheese and cheddar, creating a rich, hearty meal that keeps everyone coming back for more. Perfect for busy days or cozy evenings, this slow cooker chili combines tender chicken, smoky bacon, vibrant veggies, and a blend of spices to deliver mouthwatering warmth in every spoonful.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that each add their own charm and depth to the dish. From the creamy tang of cream cheese to the satisfying crunch of bacon, every component plays a crucial role in crafting the perfect balance of taste, texture, and color.
- 2 boneless skinless chicken breasts: The protein base that shreds beautifully and absorbs all the flavors throughout cooking.
- 1 (11-oz) can corn, drained: Adds a pop of sweetness and vibrant yellow color to brighten the chili.
- 1 (15-oz) black beans, drained and rinsed: Offers creaminess and a hearty texture, perfect for chili’s classic vibe.
- 1 (10-oz) diced tomatoes and green chilies, undrained: Brings juiciness and just the right amount of gentle heat.
- 2 cups chicken broth: The savory liquid that keeps everything moist and infuses extra flavor.
- 1 cup cooked chopped bacon: Smoky and crispy, bacon elevates the chili with a delicious depth.
- 1 (1-oz) package ranch dressing mix: Adds a zesty, tangy seasoning that’s an unexpected chili superstar.
- 1 tsp cumin: Ground cumin lends that earthy warmth characteristic of hearty chili dishes.
- 1 Tbsp chili powder: The star spice for a subtle kick and robust chili foundation.
- 1 tsp onion powder: Enhances the savoriness and rounds out the flavor profile.
- 1 (8-oz) package cream cheese: The creamy twist that melts blissfully into the chili, creating luscious texture.
- 1 cup shredded cheddar cheese: Stirred in at the end for a melty finish and extra richness.
How to Make Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Step 1: Layer the Chicken
Begin by placing the boneless, skinless chicken breasts right at the bottom of your slow cooker. This foundation ensures the chicken slowly absorbs all the delicious flavors as everything cooks together over several hours.
Step 2: Add the Veggies and Spices
Next, add the drained corn, black beans, undrained diced tomatoes with green chilies, and chicken broth on top of the chicken. Sprinkle in the cumin, chili powder, onion powder, ranch dressing mix, and chopped cooked bacon. Stir gently to combine everything evenly without disturbing the chicken too much.
Step 3: Add Cream Cheese and Cook
Place the block of cream cheese right on top of the mixture but don’t stir it in yet. Cover your slow cooker and let everything cook on low for 6 to 8 hours. This slow simmer lets the chicken become tender and allows the flavors to meld beautifully with that creamy tang from the cream cheese.
Step 4: Shred Chicken and Melt Cheddar
When the cooking time is up, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken back into the slow cooker. Now, stir in the shredded cheddar cheese, letting it melt into the chili for a luscious, cheesy finish that pulls all the ingredients together.
How to Serve Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Garnishes
The garnishes can bring fresh contrast and extra layers of flavor. Try topping your bowl with chopped green onions, a dollop of sour cream, sliced jalapeños for heat, or a handful of fresh cilantro. Each adds freshness and a fun pop to this creamy chili.
Side Dishes
This chili pairs perfectly with simple sides that soak up its richness. Warm cornbread, crispy tortilla chips, or even a side salad with a tangy vinaigrette will brighten the meal and complement the comforting main dish wonderfully.
Creative Ways to Present
Want to get a little fancy? Serve the chili in a hollowed-out bread bowl or over a bed of seasoned rice to elevate the presentation. You can also spoon it over baked potatoes topped with extra cheese and sour cream for a loaded comfort food sensation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Slow Cooker Cream Cheese Crack Chicken Chili Recipe into an airtight container and refrigerate. It will stay fresh for up to four days, making it a fantastic option for easy weekday meals or lunch on the go.
Freezing
You can freeze this chili too! Portion it into freezer-safe containers or heavy-duty zip-top bags. When stored properly, it retains its flavor and texture for up to three months. Perfect for meal prepping or saving a batch for a future chilly day.
Reheating
To reheat, thaw frozen portions in the fridge overnight if frozen. Warm your chili gently in a saucepan over medium heat, stirring occasionally, until heated through. This method keeps the creamy texture intact without breaking the cheese or overcooking the chicken.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will work wonderfully and might even add extra juiciness and flavor to your chili, thanks to their higher fat content.
Is it possible to make this recipe in an instant pot?
Yes, you can use an Instant Pot by cooking on the “slow cook” setting or pressure cooking the ingredients for about 15 minutes followed by a natural pressure release. Just add the cream cheese after cooking and stir it in until melted.
Can I make this dish vegetarian?
While the original recipe relies on chicken and bacon for flavor, you could swap the chicken with hearty vegetables or plant-based meat alternatives and use vegetable broth. Keep the spices to maintain that bold chili flavor.
How spicy is this chili?
This chili has a mild to moderate heat level, thanks to the diced tomatoes with green chilies and chili powder. You can adjust spice levels by adding more chili powder or fresh jalapeños if you like it hotter.
What can I substitute for ranch seasoning mix?
If you don’t have ranch mix on hand, you can use a combination of dried parsley, dill, garlic powder, onion powder, and salt to mimic that tangy, herby flavor in your chili.
Final Thoughts
This Slow Cooker Cream Cheese Crack Chicken Chili Recipe has quickly become one of my absolute favorites for its simplicity, comforting textures, and irresistible flavor. Whether you’re feeding a crowd or just craving a cozy, satisfying meal, this chili will warm your heart and satisfy your taste buds with every bite. Give it a try — I promise it will become a staple in your dinner rotation too!
Print
Slow Cooker Cream Cheese Crack Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cream Cheese Crack Chicken Chili is a hearty and flavorful dish that combines tender shredded chicken with creamy texture from cream cheese and a blend of spices. Slow-cooked for hours, this chili offers a comforting, rich, and slightly spicy taste that’s perfect for cozy meals any day of the week.
Ingredients
Chicken and Protein
- 2 boneless skinless chicken breasts
- 1 cup cooked chopped bacon
Beans and Vegetables
- 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
Liquids and Dairy
- 2 cups chicken broth
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Seasonings
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Instructions
- Prepare Slow Cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker. This will form the base for your chili.
- Add Ingredients: Add drained corn, rinsed black beans, undrained diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch dressing mix, and cooked chopped bacon on top of the chicken. Stir all these ingredients gently together to combine well. Then place the cream cheese on top of the chicken and other ingredients without stirring it in yet.
- Cook: Cover the slow cooker with the lid and cook on LOW setting for 6 to 8 hours. This slow cooking allows flavors to meld perfectly and ensures the chicken becomes tender enough to shred.
- Shred Chicken and Mix: After cooking, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker. Next, stir in the shredded cheddar cheese until melted and fully incorporated into the chili.
Notes
- For a spicier chili, add jalapeños or additional chili powder to taste.
- Cream cheese adds richness to the chili; soften it slightly before adding for easier mixing.
- Leftovers can be refrigerated up to 4 days or frozen for up to 3 months.
- Serve with toppings such as sour cream, chopped green onions, or tortilla chips for added texture and flavor.
- Use low-sodium chicken broth to reduce sodium content if desired.
