If you love cozy, comforting meals that bring a burst of creamy, savory flavor with every bite, then you are going to fall head over heels for the Slow Cooker Cream Cheese Crack Chicken Chili Recipe. This delightful chili brings together tender chicken, melty cream cheese, smoky bacon, and a medley of spices and veggies to create a soul-warming dish that’s perfect for chilly days or anytime you want a satisfying, fuss-free meal. Packed with protein and vibrant flavors, this recipe is a total game-changer for your slow cooker lineup.
Ingredients You’ll Need
The beauty of this Slow Cooker Cream Cheese Crack Chicken Chili Recipe lies in its simple, wholesome ingredients that come together to create layers of incredible taste and satisfying texture. Each component plays a crucial role—bringing brightness, creaminess, a touch of heat, or a smoky crunch to the final dish.
- 2 boneless skinless chicken breasts: The tender, juicy protein base that soaks up all the delicious flavors as it cooks.
- 1 (11-oz) can corn, drained: Adds a subtle sweetness and vibrant pop of color.
- 1 (15-oz) can black beans, drained and rinsed: Provides hearty texture and a boost of fiber and protein.
- 1 (10-oz) can diced tomatoes and green chilies, undrained: Brings a tangy, slightly spicy kick to the chili.
- 2 cups chicken broth: The flavorful liquid foundation that melds all ingredients beautifully.
- 1 cup cooked chopped bacon: Adds irresistible smoky richness and crunch.
- 1 (1-oz) package ranch dressing mix: Instant seasoning magic for a creamy, herby punch.
- 1 tsp cumin: Earthy warmth that enhances the chili’s depth.
- 1 Tbsp chili powder: Delivers classic chili heat and complexity.
- 1 tsp onion powder: Subtle savory undertones that tie the flavors together.
- 1 (8-oz) package cream cheese: The star ingredient that makes this chili luxuriously creamy.
- 1 cup shredded cheddar cheese: Adds melty, sharp goodness when stirred in at the end.
How to Make Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Step 1: Layer the Chicken
Start by placing the chicken breasts right at the bottom of your slow cooker. This allows them to cook evenly and soak up all those delicious liquid flavors you’ll add next. It’s essential to give the chicken enough contact with the broth and spices to become tender and flavorful.
Step 2: Add the Veggies, Spices, and Bacon
Next, toss in the drained corn, rinsed black beans, diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch dressing mix, and chopped bacon. Give everything a gentle stir to combine all those fantastic ingredients without disturbing the chicken too much. Then, carefully place the entire block of cream cheese right on top of the chicken so it slowly softens and blends into the chili as it cooks.
Step 3: Cook Low and Slow
Secure the lid and set your slow cooker to LOW for 6 to 8 hours. This is the magic window where all the flavors mingle, the chicken becomes tender enough to shred easily, and the cream cheese melts perfectly to give the chili its signature richness.
Step 4: Shred, Stir, and Add Cheddar
Once cooking time is up, remove the chicken breasts from the slow cooker and shred them with two forks. Then, return the shredded chicken to the pot and stir in the shredded cheddar cheese until it melts through the chili, making every spoonful creamy and delicious.
How to Serve Slow Cooker Cream Cheese Crack Chicken Chili Recipe
Garnishes
This chili is already a flavor powerhouse, but a few finishing touches can elevate it even further. Try topping bowls with fresh chopped cilantro, a dollop of sour cream, sliced green onions, or extra shredded cheddar cheese for bursts of freshness and creaminess with every bite.
Side Dishes
Serve alongside warm cornbread or tortilla chips to scoop up every last bit. A simple side salad with a zesty vinaigrette can also balance the richness with some crunch and acidity, making the meal feel well-rounded and satisfying.
Creative Ways to Present
For a fun twist, consider serving this chili in small, hollowed-out bread bowls or topping baked potatoes. It’s also fantastic as a filling for soft tacos or stuffed bell peppers, bringing versatility to your Slow Cooker Cream Cheese Crack Chicken Chili Recipe adventures.
Make Ahead and Storage
Storing Leftovers
Allow your chili to cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 4 days, making it easy to enjoy leftovers throughout the week without sacrificing taste or texture.
Freezing
This chili freezes wonderfully! Portion it into freezer-safe containers or bags, label with the date, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, stirring occasionally to ensure an even temperature and prevent scorching. You may want to add a splash of chicken broth if the chili has thickened too much during storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more tenderness and a slightly richer flavor, making this Slow Cooker Cream Cheese Crack Chicken Chili Recipe extra comforting. Just adjust cooking time if your slow cooker runs hot.
Is this recipe spicy?
The recipe has a moderate mild heat from the diced green chilies and chili powder, but it’s easily adjustable. Add a pinch of cayenne or some diced jalapeños if you like it spicier, or reduce the chili powder for a milder version.
Can I make this recipe in an Instant Pot?
Yes, you can adapt this for an Instant Pot using the slow cook function or pressure cooking. If pressure cooking, you’ll want to add the ingredients, seal, and cook on high pressure for about 15 minutes, then carefully release pressure and shred the chicken.
Is this recipe gluten-free?
Most of the ingredients are naturally gluten-free, but always double-check your ranch seasoning mix and broth to be certain. Using a certified gluten-free ranch mix ensures the whole dish is safe for gluten-sensitive eaters.
Can I omit the bacon?
Definitely! The bacon adds a smoky, savory note, but the chili will still be delicious without it. You can substitute with smoked paprika or a dash of liquid smoke for a bacon-like flavor if desired.
Final Thoughts
This Slow Cooker Cream Cheese Crack Chicken Chili Recipe truly is one of those dishes that feels like a warm hug in a bowl. It’s perfect for busy days when you want minimal effort but maximum flavor. Trust me, once you make it, this recipe will become a treasured staple in your home. So pull out that slow cooker, gather your ingredients, and enjoy the creamy, comforting magic!
Print
Slow Cooker Cream Cheese Crack Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 0 minutes
- 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 hearty and flavorful dish combining tender shredded chicken with creamy cheese, bacon, and a robust mix of spices. Perfect for an easy weeknight dinner, this chili features black beans, corn, and diced tomatoes with green chilies, and it all simmers slowly to meld the savory flavors into a comforting bowl of chili.
Ingredients
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
Flavorings and Dairy
- 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
- Prepare the slow cooker base: Place the 2 boneless skinless chicken breasts at the bottom of the slow cooker to form the primary protein layer.
- Add vegetables and seasonings: Add the drained corn, rinsed black beans, undrained diced tomatoes with green chilies, chicken broth, cumin, chili powder, onion powder, ranch dressing mix, and cooked chopped bacon to the slow cooker. Stir gently to combine the ingredients evenly. Place the package of cream cheese on top of the chicken breasts without stirring it in.
- Cook the chili: Cover the slow cooker with the lid and cook on LOW heat for 6 to 8 hours, allowing the chicken to cook thoroughly and flavors to meld.
- Shred chicken and finish chili: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir in 1 cup of shredded cheddar cheese until melted and well combined with the chili.
Notes
- For a spicier chili, add additional chili powder or a dash of cayenne pepper.
- You can substitute cooked rotisserie chicken for the chicken breasts to reduce cooking time.
- Serve with toppings like sour cream, chopped green onions, or fresh cilantro for added freshness.
- To make it gluten free, confirm that the ranch dressing mix is gluten-free or use a homemade blend.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
