Can I use rotisserie chicken instead of raw chicken?

Yes, rotisserie chicken works great for a super-fast version of Slow Cooker Cream Cheese Crack Chicken Chili. It saves time on busy nights and still tastes like you simmered all day.

Is this gluten-free, and how can I ensure it stays gluten-free if needed?

Yes, this gluten-free version of Slow Cooker Cream Cheese Crack Chicken Chili can stay gluten-free if you use gluten-free ranch seasoning and gluten-free broth. Most ingredients are naturally gluten-free, but read labels and avoid cross-contamination.

Can I make this spicy, and how?

Absolutely. To make it spicy in Slow Cooker Cream Cheese Crack Chicken Chili, boost chili powder, jalapeños, or cayenne. Taste as you go and offer hot sauce at the table so everyone can dial the heat.

How long will leftovers keep and how should they be stored?

Leftovers for Slow Cooker Cream Cheese Crack Chicken Chili keep 3–4 days in the fridge in an airtight container. Reheat gently on the stove or in short bursts in the microwave, stirring to re-emulsify the cream cheese.

Can I freeze this chili, and what’s best to do with the texture after thawing?

Yes, you can freeze Slow Cooker Cream Cheese Crack Chicken Chili. Freeze the base without dairy and add cream cheese and cheddar after reheating for best texture; thaw overnight in the fridge and reheat slowly.

Slow Cooker Cream Cheese Crack Chicken Chili 6 hot easy yum

Description

Slow Cooker Cream Cheese Crack Chicken Chili is a rich, creamy, and flavor-packed chili that’s comfort food at its finest.

Ingredients

Scale

2 lbs boneless skinless chicken breasts
1 (8 oz) block cream cheese, softened
1 can (15 oz) corn kernels, drained
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies
1 packet ranch seasoning mix (about 1 oz)
1½ cups chicken broth
1 cup shredded cheddar cheese
½ cup cooked turkey bacon, chopped
1 tsp chili powder
1 tsp cumin
½ tsp paprika
Salt and pepper, to taste
Optional toppings: chopped green onions, fresh cilantro, extra cheese, tortilla chips

Instructions

Place the chicken breasts in the bottom of your slow cooker.
Add corn, black beans, diced tomatoes with green chilies, ranch seasoning, chili powder, cumin, paprika, salt, and pepper over the chicken.
Pour in the chicken broth and stir slightly to combine, keeping the chicken at the bottom.
Place the block of cream cheese on top of the mixture (do not stir).
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
Remove chicken from the slow cooker, shred with two forks, and return it to the pot.
Stir in shredded cheddar cheese and turkey bacon until the cheese melts and everything is creamy.
Serve hot with your favorite toppings.

Notes

For a thicker chili, cook a little longer or add more cream cheese.
Substitute regular bacon for turkey bacon or omit it for a lighter version.
Ranch seasoning adds flavor; use gluten-free ranch if needed.
Store leftovers in the fridge for 3-4 days and reheat well.
Serve with sour cream, avocado, or extra cheese as desired.

Prep Time: 10 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/6 to 1/8 of the recipe)
Calories: Not specified
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified

Keywords: Slow Cooker Cream Cheese Crack Chicken Chili, crack chicken chili, chicken chili, slow cooker chili, creamy chili, comfort food