Description
Slow Cooker Cream Cheese Crack Chicken Chili is epic, bold, creamy comfort in a bowl.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1½ cups chicken broth
- 1 packet ranch seasoning mix
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp onion powder
- ½ cup cooked turkey bacon, chopped
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- Optional toppings:
- Extra cheese
- Green onions
- Fritos
- Sour cream
- Cornbread
Instructions
- Add chicken breasts to the bottom of the slow cooker.
- Top with black beans, corn, tomatoes with green chilies, chicken broth, ranch seasoning, cumin, chili powder, onion powder, and chopped turkey bacon.
- Add cream cheese cubes on top (do not stir).
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Remove chicken, shred with two forks, and return to the chili. Stir well to melt the cream cheese and blend everything together.
- Stir in shredded cheddar cheese until melted and creamy.
- Serve warm with desired toppings and enjoy with cornbread or Fritos!
Notes
- Cream cheese is added on top at the start; do not stir until ready to melt.
- Shred the chicken after cooking to mix evenly into the chili.
- You can substitute turkey bacon with regular bacon or omit for a lighter version.
- Leftovers refrigerate well and reheating is best done gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
Keywords: Slow Cooker Cream Cheese Crack Chicken Chili, chili recipe