Dinner

Slow Cooker Cream Cheese Crack Chicken Chili Recipe

ByCharlotte Montgomery October 24, 2025October 24, 2025

Introduction

This Slow Cooker Cream Cheese Crack Chicken Chili is a rich and flavorful twist on traditional chili. Combining tender chicken, creamy cheese, and a blend of spices, it’s perfect for a cozy meal any day of the week.

A white bowl filled with creamy light orange chili that has shredded chicken mixed in, topped with black beans, yellow corn kernels, small red tomato bits, and chopped green herbs. The bowl sits on a colorful striped cloth with yellow, orange, green, and red stripes. To the side, there is a pile of light brown tortilla chips and a white tray holding three long, pale yellow corn pieces. The background shows a white marbled surface with some green herbs peeking from the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts
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
2 cups chicken broth
1 cup cooked chopped bacon
1 (1-oz) package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 (8-oz) package cream cheese
1 cup shredded cheddar cheese

Instructions

Step 1: Place the chicken breasts at the bottom of your slow cooker.
Step 2: Add the corn, black beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch dressing mix, and cooked bacon. Stir gently to combine.
Step 3: Place the cream cheese block on top of the chicken and close the lid.
Step 4: Cook on LOW for 6 to 8 hours, until the chicken is tender.
Step 5: Remove the chicken from the slow cooker and shred it using two forks.
Step 6: Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until melted and well combined.

Tips & Variations

For extra heat, add a diced jalapeño or a dash of cayenne pepper.
Use turkey bacon as a leaner alternative to regular bacon.
If you like a thicker chili, remove the lid during the last 30 minutes to let some liquid evaporate.
Substitute cream cheese with Neufchâtel for a lower-fat option.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and smooth.

How to Serve

A white bowl filled with creamy chili that has a light orange color, topped with shredded chicken, black beans, small chunks of red tomato, and bits of yellow corn. The chili is garnished with small green parsley pieces spread on top. The bowl is placed on a folded striped cloth with orange, yellow, and green tones. In the background, there are tortilla chips in a white bowl and some yellow corn tortillas in a dark baking pan. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but the cooking time may need to be extended by about 1-2 hours on LOW to ensure the chicken is fully cooked and tender.

Is it possible to make this recipe without a slow cooker?

Yes, you can prepare this chili on the stovetop by simmering all ingredients (except the cheeses) in a pot over low heat until the chicken is cooked through and tender. Then shred the chicken and stir in the cheeses until melted.