Description
This Slow Cooker Cream Cheese Crack Chicken Chili is a rich and flavorful chili featuring tender shredded chicken simmered with corn, black beans, diced tomatoes with green chilies, and a creamy blend of cream cheese and cheddar. Seasoned with ranch dressing mix, cumin, chili powder, and onion powder, this hearty chili is perfect for an easy and comforting meal cooked effortlessly in your slow cooker.
Ingredients
Scale
Chicken and Base 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
Seasonings and Mix-ins
- 1 cup cooked chopped bacon
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
Cheeses
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Prepare the slow cooker: Place the two boneless skinless chicken breasts at the bottom of the slow cooker to form the base of the chili.
- Add ingredients and seasonings: Add the drained corn, drained and 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 gently to evenly distribute the ingredients without displacing the chicken too much. Place the entire package of cream cheese on top of the layered ingredients.
- Slow cook the chili: Cover the slow cooker with its lid and cook on LOW heat for 6 to 8 hours. This allows the chicken to become tender and the flavors to meld together.
- Shred the chicken and finish: Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese, mixing it thoroughly into the chili until melted and combined.
Notes
- Use freshly cooked bacon for best flavor, or substitute with pre-cooked bacon bits for convenience.
- If you prefer a spicier chili, add extra chili powder or some diced jalapeños.
- The cream cheese adds richness; soften it slightly if you want it to melt faster.
- Serve with toppings such as sour cream, chopped green onions, or avocado slices for extra texture and flavor.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Keywords: cream cheese chili, crack chicken chili, slow cooker chili, shredded chicken chili, easy chili recipe, crockpot chili
