If you are craving a deliciously creamy and comforting chili that feels like a warm hug in a bowl, this Slow Cooker Cream Cheese Crack Chicken Chili Recipe is about to become your new go-to. This dish combines tender shredded chicken, a medley of hearty beans and corn, and the irresistible richness of cream cheese and cheddar, all slow-cooked to perfection. It’s amazingly simple to prepare yet bursting with bold flavors and textures that make every bite unforgettable and perfect for sharing with family or friends.
Ingredients You’ll Need
The magic of the Slow Cooker Cream Cheese Crack Chicken Chili Recipe lies in its uncomplicated but thoughtfully chosen ingredients. Each one adds a unique layer of flavor, texture, or color, creating a perfectly balanced chili that’s both satisfying and exciting to the palate.
- 2 boneless skinless chicken breasts: The tender protein base that soaks up all the spices and creamy goodness.
- 1 (11-oz) can corn, drained: Adds a sweet pop and vibrant yellow color that lightens the chili.
- 1 (15-oz) can black beans, drained and rinsed: Gives hearty texture and earthy undertones to every spoonful.
- 1 (10-oz) can diced tomatoes and green chilies, undrained: Adds a subtle kick with the green chilies and a juicy tomato backdrop.
- 2 cups chicken broth: The flavorful liquid that keeps the chili moist and helps meld all the ingredients together.
- 1 cup cooked chopped bacon: Brings smoky, crispy bursts of flavor that elevate this chili to indulgent territory.
- 1 (1-oz) package ranch dressing mix: Adds a tangy, herbaceous punch that’s unexpectedly perfect in this chili.
- 1 tsp cumin: Provides warmth and depth with its signature earthy flavor.
- 1 Tbsp chili powder: The backbone spice that delivers mild heat and complexity.
- 1 tsp onion powder: Enhances the savory profile without overpowering the other flavors.
- 1 (8-oz) package cream cheese: The silky, creamy heart of this chili that brings indulgence and smooth texture.
- 1 cup shredded cheddar cheese: Added near the end to melt into cheesy deliciousness that ties everything together.
How to Make Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Step 1: Layer the Chicken
Start by placing the boneless skinless chicken breasts right at the bottom of your slow cooker. This placement allows the chicken to slow-cook evenly and absorb all the wonderful flavors as the chili simmers away.
Step 2: Add Vegetables, Beans, and Spices
Next, toss in the drained corn, rinsed black beans, and the canned diced tomatoes with green chilies. Pour in the chicken broth, then sprinkle the cumin, chili powder, onion powder, and ranch dressing mix over the mixture. Finish by stirring in the cooked chopped bacon. Everything should be mixed gently so that flavors start to mingle, making for a rich and cohesive chili base.
Step 3: Place Cream Cheese and Cook
Place the entire package of cream cheese on top of the chicken mixture without stirring it in yet. Cover your slow cooker with the lid and cook on LOW for 6 to 8 hours. This slow cooking time is crucial—it allows the chicken to become tender enough to shred and the cream cheese to melt and infuse its creamy richness throughout the chili.
Step 4: Shred Chicken and Add Cheddar
After cooking, carefully remove the chicken breasts and shred them using two forks until tender and flaky. Return the shredded chicken to the slow cooker and stir everything together. Finally, sprinkle in the shredded cheddar cheese and stir until it’s melted and perfectly blended into the chili.
How to Serve Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Garnishes
The finishing touch is all about texture and freshness. Top your chili with chopped green onions for a subtle bite, a dollop of sour cream for additional creaminess, or sliced jalapeños if you want to crank up the heat. Fresh cilantro leaves also brighten the flavors beautifully.
Side Dishes
This chili shines served alongside classic cornbread, which offers a sweet and crumbly counterpart. Tortilla chips work great for scooping, and a simple mixed green salad can add a refreshing crunch to balance the richness of the chili.
Creative Ways to Present
For a fun twist, serve the Slow Cooker Cream Cheese Crack Chicken Chili Recipe in warm bread bowls or topped with crispy fried onions. You can also use it as a loaded chili taco filling or spoon it over baked potatoes for a comforting twist on chili dinner.
Make Ahead and Storage
Storing Leftovers
Leftover chili should be cooled to room temperature and stored in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it a fantastic option for quick lunches or easy dinners throughout the week.
Freezing
You can freeze this chili to enjoy it later by placing cooled portions in freezer-safe containers or heavy-duty zip-top bags. It keeps well for up to 3 months. Just be sure to label it so you don’t forget this gem in the freezer!
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. Adding a splash of chicken broth or water can help loosen it up if it has thickened too much. Microwave reheating works well too, but stir halfway through to ensure even heating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add even more moisture and flavor to your Slow Cooker Cream Cheese Crack Chicken Chili Recipe. Just adjust cooking time slightly if needed, since thighs can be a bit fattier and might cook a bit faster or slower depending on size.
Is this chili spicy?
This recipe offers a mild to medium spice level thanks to the chili powder and green chilies. You can always adjust the heat by adding more chilies or a dash of hot sauce if you like things spicy.
Can I make this recipe in an Instant Pot?
You sure can! Use the sauté function to combine ingredients, then cook on the slow cooker or pressure cook setting to reduce cooking time. Just be sure to adjust timing carefully to avoid overcooking the chicken or curdling the cream cheese.
What can I substitute for the ranch dressing mix?
If you don’t have ranch dressing mix on hand, you can make a simple swap with a blend of dried herbs like parsley, dill, onion powder, garlic powder, and a pinch of salt for similar flavor notes.
Is this recipe gluten-free?
Yes! All the main ingredients in this Slow Cooker Cream Cheese Crack Chicken Chili Recipe are naturally gluten-free, just double-check your ranch mix and broth for any gluten-containing additives to be sure.
Final Thoughts
If you’re looking for a crowd-pleasing, comforting dish that fills your home with mouthwatering aromas and satisfies every craving for creamy, savory chili, you simply must try this Slow Cooker Cream Cheese Crack Chicken Chili Recipe. It’s easy to prepare, packed with flavor, and perfect for any day when you want a bowl of cozy goodness waiting for you at dinnertime.
Print
Slow Cooker Cream Cheese Crack Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Main Dish, Chili
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Cream Cheese Crack Chicken Chili combines tender shredded chicken, creamy cheese, smoky bacon, and a flavorful blend of spices to create a comforting and hearty chili. It’s a simple, hands-off recipe that cooks low and slow to meld rich flavors, perfect for a cozy meal or game day gathering.
Ingredients
Chicken and Meat
- 2 boneless skinless chicken breasts
- 1 cup cooked chopped bacon
Vegetables and Beans
- 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
- 2 cups chicken broth
Seasonings and Cheese
- 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
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker to create a base layer for the chili.
- Add Ingredients: Add the drained corn, rinsed black beans, undrained diced tomatoes with green chilies, and chicken broth on top of the chicken. Then sprinkle in cumin, chili powder, onion powder, ranch dressing mix, and cooked chopped bacon. Stir these ingredients gently to combine. Place the entire package of cream cheese on top of the chicken and other ingredients to allow it to melt during cooking.
- Cook Low and Slow: Cover the slow cooker with its lid and cook the chili on LOW heat setting for 6 to 8 hours. This slow cooking process allows the flavors to meld and the chicken to become very tender.
- Shred the Chicken: After cooking, carefully remove the chicken breasts from the slow cooker and shred them using two forks until they are finely pulled apart.
- Mix Back and Add Cheese: Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until melted and well incorporated into the chili. Serve warm.
Notes
- You can adjust the chili powder amount to increase or decrease the spiciness to your taste.
- For a thicker chili, cook an additional 30 minutes uncovered at the end to reduce excess liquid.
- Serve this chili with tortilla chips, sour cream, or fresh cilantro for added flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you prefer a dairy-free version, substitute cream cheese and cheddar with suitable vegan alternatives.
