Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Cream Cheese Crack Chicken Chili is a creamy, comforting, and flavor-packed dish that’s perfect for cozy nights. Made with tender shredded chicken, cream cheese, ranch seasoning, and a touch of spice, this chili is an effortless crowd-pleaser that requires minimal prep and slow cooks to perfection.

Why You’ll Love This Recipe

Easy, dump-and-go slow cooker meal.

Rich, creamy texture with bold flavors.

Perfect for meal prep or feeding a crowd.

Versatile toppings to customize each bowl.

Freezes well for future meals.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts

Canned white beans (drained and rinsed)

Canned corn (drained)

Diced tomatoes with green chilies

Chicken broth

Ranch seasoning mix

Chili powder

Cumin

Garlic powder

Black pepper

Cream cheese

Shredded cheddar cheese

Cooked bacon (crumbled)

Green onions (for garnish, optional)

Directions

Prepare the slow cooker: Place the chicken breasts in the bottom of the slow cooker.

Add ingredients: Pour in the beans, corn, diced tomatoes, chicken broth, and seasonings. Stir to combine.

Slow cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.

Shred the chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker.

Add cream cheese: Stir in the cream cheese and shredded cheddar, letting them melt into the chili.

Final mix: Stir well and let cook for another 10-15 minutes until everything is well combined.

Serve: Ladle into bowls and top with crumbled bacon, green onions, and additional cheese if desired.

Servings and Timing

Servings: 6-8

Preparation Time: 10 minutes

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Total Time: Up to 8 hours

Variations

Spicier Version: Add diced jalapeños or extra chili powder.

Low-Carb: Use fewer beans and add more chicken or extra veggies like bell peppers.

Dairy-Free: Substitute dairy-free cream cheese and omit cheddar.

Instant Pot Version: Cook on high pressure for 20 minutes, then shred the chicken and mix in cream cheese.

Vegetarian: Swap chicken for extra beans and use vegetable broth.

Storage/Reheating

Storage: Keep in an airtight container in the fridge for up to 4 days.

Freezing: Freeze in individual portions for up to 3 months.

Reheating: Warm on the stovetop over low heat or in the microwave in 30-second intervals, stirring in between.

FAQs

Can I use frozen chicken?

Yes, but increase the cooking time by about an hour.

What’s the best way to thicken the chili?

Let it cook uncovered for the last 30 minutes or add a cornstarch slurry.

Can I use rotisserie chicken instead?

Yes! Shred and add it during the last 30 minutes of cooking.

What beans work best?

White beans like Great Northern or cannellini work well, but you can use any variety.

Can I make this on the stovetop?

Yes! Simmer all ingredients (except cream cheese) for about 30 minutes, then stir in the cream cheese and cheddar.

What can I serve with this chili?

It pairs well with cornbread, crackers, or tortilla chips.

Can I double the recipe?

Yes, just make sure your slow cooker is large enough.

Does it get thicker as it cools?

Yes, the chili will thicken slightly as it sits.

Can I use Greek yogurt instead of cream cheese?

Yes, but it will have a tangier taste and slightly different texture.

How can I make it more flavorful?

Add smoked paprika, hot sauce, or an extra ranch seasoning packet.

Conclusion

Slow Cooker Cream Cheese Crack Chicken Chili is an easy and delicious comfort food recipe that’s perfect for busy weeknights, meal prepping, or serving at gatherings. With minimal effort and maximum flavor, this creamy chili is sure to become a family favorite!

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