If you are craving a comforting dish that combines creamy indulgence with bold southwestern flavors, then this Slow Cooker Cream Cheese Crack Chicken Chili Recipe will quickly become your new favorite meal. It’s a delightful twist on traditional chili, bringing together tender shredded chicken, zesty spices, creamy cheese, and smoky bacon all simmered to perfection in your slow cooker. Trust me when I say this chili is everything you want on a chilly day—a rich, satisfying, and hearty bowl that warms you from the inside out.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your chili bursts with flavor and texture. Each item plays a crucial role, from the creamy tang of cream cheese to the bite of chili powder, creating a perfect balance in every spoonful.
- 2 boneless skinless chicken breasts: The lean protein base that will tenderly soak up all the chili’s spices and creaminess.
- 1 (11-oz) can corn, drained: Adds a subtle sweetness and lovely pop of color to brighten the dish.
- 1 (15-oz) can black beans, drained and rinsed: Brings hearty texture and a nutritious boost to the chili.
- 1 (10-oz) can diced tomatoes and green chilies, undrained: Provides both moisture and a gentle spicy kick for depth.
- 2 cups chicken broth: The flavorful liquid base that ties all ingredients together harmoniously.
- 1 cup cooked chopped bacon: A smoky, crispy element that adds unbeatable richness.
- 1 (1-oz) package ranch dressing mix: Infuses creamy herb flavors without extra effort.
- 1 teaspoon cumin: Delivers earthy warmth, a staple seasoning in southwestern cuisine.
- 1 tablespoon chili powder: Packs a punch of chile flavor that wakes up your taste buds.
- 1 teaspoon onion powder: Enhances savory notes with subtle sweetness.
- 1 (8-oz) package cream cheese: The velvety, smooth star that takes the chili to luscious new heights.
- 1 cup shredded cheddar cheese: Melts into the chili for that classic cheesy finish everyone loves.
How to Make Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Step 1: Layer the Chicken
Start by placing the clean, boneless, skinless chicken breasts at the bottom of your slow cooker. This foundation allows the chicken to slowly absorb all the vibrant flavors that will build on top, ensuring each bite is juicy and infused with spice.
Step 2: Add the Veggies, Beans, and Spices
Next, carefully add the drained corn and black beans, the undrained diced tomatoes with green chilies, followed by the chicken broth. Sprinkle in the cumin, chili powder, onion powder, and ranch dressing mix, which together bring complexity and warmth to the chili. Stir in the chopped cooked bacon for a crispy, smoky flavor boost. Give it a little gentle stir to combine the layers without disturbing the chicken too much.
Step 3: Top with Cream Cheese and Cook
Now comes the magic—place the whole block of cream cheese right on top of the chicken and other ingredients. This ensures the cream cheese will melt slowly, creating that signature creamy texture throughout the chili. Cover your slow cooker with its lid and set to cook on LOW for 6 to 8 hours. The low and slow heat is key to developing rich flavors and tender, shreddable chicken.
Step 4: Shred and Finish with Cheddar
Once the cooking time is up, carefully remove the chicken breasts from the slow cooker and shred them using two forks. This step transforms the chicken into perfect bite-sized pieces that blend seamlessly into the chili. Return the shredded chicken back into the slow cooker and stir in the shredded cheddar cheese until melted and fully combined. Your chili is now ready to serve!
How to Serve Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Garnishes
Enhance your Slow Cooker Cream Cheese Crack Chicken Chili Recipe with fresh garnishes like chopped cilantro, diced avocado, or a dollop of sour cream. A sprinkle of sliced green onions adds a zesty crunch, while crushed tortilla chips bring extra texture and fun to every spoonful.
Side Dishes
This chili pairs beautifully with crusty cornbread or warm flour tortillas for dipping. A simple side salad with a tangy lime vinaigrette can lighten up the meal and add a fresh contrast to the chili’s richness.
Creative Ways to Present
For gatherings or a fun weeknight dinner, serve the chili in mini bread bowls or over a bed of steamed rice to soak up every last bit of creamy goodness. You can also turn it into a loaded chili dip by layering it in a casserole dish topped with extra cheese and baked until bubbly.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Cream Cheese Crack Chicken Chili Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it perfect for quick lunches or easy dinners throughout the week.
Freezing
This chili freezes quite well. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your chili gently on the stove over low to medium heat, stirring occasionally until warmed through. You can add a splash of chicken broth to loosen it up if it’s thickened too much. Alternatively, use a microwave with short intervals and stirring in between to ensure even heating.
FAQs
Can I use shredded chicken instead of whole breasts?
Absolutely! While placing whole breasts in the slow cooker yields nice tender shreds at the end, shredded chicken added upfront will work too. Just mix it in with the other ingredients and adjust the cook time to avoid drying out the chicken.
Is this chili spicy? Can I adjust the heat?
The chili has a mild to moderate spice level thanks to the diced green chilies and chili powder. You can easily adjust the heat by adding more chili powder or including some chopped jalapeños if you love it hotter, or reducing the spices if you want it milder.
Can I make this recipe without bacon?
Yes, the bacon adds wonderful smoky depth, but you can omit it for a lighter or vegetarian adaptation. Try adding smoked paprika for that smoky flavor without the meat.
What if I don’t have ranch dressing mix?
You can substitute ranch dressing mix with a homemade blend of dried herbs like parsley, dill, garlic powder, and onion powder mixed with salt and pepper. This will still bring that creamy, tangy flavor that complements the chili beautifully.
Can I use a different type of cheese?
Cheddar cheese is classic for this chili, but feel free to experiment with Monterey Jack, pepper jack for some heat, or even a Mexican blend cheese. Just ensure it melts well to maintain that creamy finish.
Final Thoughts
Your Slow Cooker Cream Cheese Crack Chicken Chili Recipe is an absolute game-changer when it comes to cozy, flavorful meals that require minimal effort but deliver maximum satisfaction. I encourage you to give it a try, share it with loved ones, and savor every creamy, spicy, bacon-packed bite that makes this chili so irresistible.
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 rich and creamy chili packed with tender shredded chicken, black beans, corn, and flavorful spices. The addition of cream cheese and cheddar cheese makes it decadently smooth and perfect for a comforting meal. Easy to prepare and slow-cooked to perfection, this recipe is ideal for a satisfying dinner that requires minimal hands-on time.
Ingredients
Protein
- 2 boneless skinless chicken breasts
- 1 cup cooked chopped bacon
- 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
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Vegetables and Beans
Dairy & Cheese
Seasonings and Broth
Instructions
- Prepare the Slow Cooker: Place the boneless skinless chicken breasts at the bottom of the slow cooker, providing a base for the chili to develop flavor as it cooks.
- Add Remaining Ingredients: Layer 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 over the chicken. Stir gently to combine all ingredients evenly, then place the cream cheese block on top of the chicken.
- Cook the Chili: Cover the slow cooker with its lid and cook the mixture on LOW heat for 6 to 8 hours, allowing the chicken to tenderize and the flavors to meld beautifully.
- Shred the Chicken: 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 slow cooker for integration.
- Finish with Cheese: Stir the shredded cheddar cheese into the chili until melted and evenly distributed, creating a creamy, cheesy consistency. Serve hot and enjoy!
Notes
- You can substitute turkey breasts for a leaner option.
- For extra heat, add chopped jalapeños or a dash of cayenne pepper.
- Serve with tortilla chips, sour cream, or fresh cilantro for garnish.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Make sure to rinse and drain the beans well to avoid excess sodium.
