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

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

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

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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.