Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Cream Cheese Crack Chicken Chili is the ultimate cozy comfort dish, packed with rich flavors and creamy textures that everyone will love. This hearty bowl combines tender chicken, bacon, beans, and a luscious cheesy broth for a meal that’s impossible to resist.

Perfect for busy weeknights or game-day gatherings, Slow Cooker Cream Cheese Crack Chicken Chili is as easy to prepare as it is satisfying. Serve it with cornbread or Fritos for a fun and flavorful meal that’ll have everyone asking for seconds.

Ingredients That Make Slow Cooker Cream Cheese Crack Chicken Chili Shine

• Chicken breasts – The tender, juicy base that soaks up all the bold flavors.
• Corn – Adds a touch of sweetness and a satisfying pop to every bite.
• Black beans – Bring hearty texture and earthiness, making the chili incredibly filling.
• Diced tomatoes and green chilies – Provide a mild kick and fresh tomato flavor that brighten the dish.
• Chicken broth – Deepens the savory flavors and ensures a perfect consistency.
• Cooked bacon – Infuses smoky richness that makes every spoonful irresistible.
• Ranch dressing mix – Packs a punch of herbs and tanginess that ties everything together.
• Cumin, chili powder, onion powder – Essential spices that layer in warmth and a subtle heat.
• Cream cheese – Melts into the broth to create a creamy, dreamy texture.
• Shredded cheddar cheese – Adds a final note of sharp, melty goodness to round out the chili.

Easy Steps to Make Slow Cooker Cream Cheese Crack Chicken Chili

Start by placing the chicken breasts in the bottom of your slow cooker.

Next, pile on the corn, black beans, diced tomatoes with green chilies, chicken broth, cooked bacon, and all the seasonings. Stir everything gently to combine.

Top it all with a block of cream cheese, cover, and let your slow cooker work its magic on low for 6 to 8 hours.

Once the chicken is tender, remove it, shred it into bite-sized pieces, and stir it back into the pot along with shredded cheddar cheese for a final, gooey touch.

Tips and Fun Variations for the Best Slow Cooker Cream Cheese Crack Chicken Chili

For the smoothest, dreamiest texture, use a high-quality cream cheese like Philadelphia. If the cream cheese doesn’t melt completely, a quick whisk at the end will create that silky finish.

Craving extra heat? Stir in a few diced jalapeños or a pinch of cayenne pepper. Want it even creamier? Swap half the broth for heavy cream. You can also add a handful of fresh spinach in the last 30 minutes of cooking for a pop of color and extra nutrients.

If you’d like to lighten it up a bit, substitute turkey bacon and reduced-fat cream cheese without losing much of the indulgent flavor.

How to Store, Freeze, and Reheat Slow Cooker Cream Cheese Crack Chicken Chili

After letting the chili cool completely, store it in an airtight container in the refrigerator for up to 4 days.

To freeze, ladle the cooled chili into freezer-safe bags or containers, laying them flat for easier storage, and freeze for up to 4 months.

Reheat gently on the stovetop, in the microwave, or pop it back into the slow cooker until hot and bubbly for an easy meal anytime.

Slow Cooker Cream Cheese Crack Chicken Chili

This Slow Cooker Cream Cheese Crack Chicken Chili is a rich and hearty dish, perfect for cozy meals. Packed with tender chicken, sweet corn, black beans, creamy cheese, and zesty ranch seasoning, it promises bold flavors and a comforting texture. Ideal for casual family dinners or game day gatherings, it pairs beautifully with cornbread and Fritos.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Ingredients

  

• 1 8-oz package cream cheese
• 1 11-oz can corn, drained
• 1 tsp onion powder
• 1 15-oz can black beans, rinsed and drained
• 1 1-oz packet ranch dressing mix
• 1 Tbsp chili powder
• 1 cup cooked and chopped bacon
• 2 cups chicken broth
• 2 boneless skinless chicken breasts
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 10-oz can diced tomatoes and green chilies, undrained

Instructions

 

• Arrange the chicken breasts along the bottom of a 6-quart slow cooker. Scatter the corn, black beans, and diced tomatoes with green chilies over the chicken, then pour in the chicken broth. Sprinkle in the cumin, chili powder, onion powder, and ranch seasoning mix, followed by the cooked bacon. Stir gently to combine all ingredients. Position the block of cream cheese atop the mixture without stirring it in.
• Secure the lid onto the slow cooker and set it to cook on LOW for 6 to 8 hours.
• After cooking, remove the chicken breasts and shred them thoroughly using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the other ingredients. Blend in the shredded cheddar cheese until melted and incorporated into the chili.

Notes

For best results, use Philadelphia brand cream cheese, as it melts most smoothly. If lumps of cream cheese remain, whisk briskly to fully integrate.
Homemade Ranch Dressing Mix can be substituted; a recipe featuring buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper can be found here.
This chili freezes exceptionally well; cool to room temperature before transferring to freezer-safe bags and store frozen for up to 4 months. To reheat, thaw overnight and warm using a microwave, stovetop, or crockpot.