Slow Cooker Cream Cheese Crack Chicken Chili

Let Me Tell You About This Chili (And Why I’m Obsessed)

I’m not even gonna pretend I have any self-control when I make Slow Cooker Cream Cheese Crack Chicken Chili. The first time I tried it was on a snowy Sunday when I couldn’t face another gloomy bowl of canned soup; just wanted something hearty. And wow—this stuff is ridiculous in the best way. Rich, cozy, ridiculously easy, and the leftovers (if you have them) are even better, though sometimes my people wolf down the whole pot before I get a chance to stash any. My oven mitt has seen better days, but this recipe always delivers, no matter how many times I drop the spatula mid-stir.

Why I Keep Coming Back to This Chili

I make this chili when I’ve run out of energy but still want to look like a kitchen genius. My family goes bonkers for anything with cream cheese in it (including questionable party dips), but this is the one they always ask for again. Helps that I can just throw things in the slow cooker, press a button, and wander off to deal with life—which sometimes means laundry, sometimes Netflix. Oh, and I used to get nervous about it turning out too runny or bland—turns out, that almost never happens. (Except that one time I forgot the beans, but let’s not talk about that…)

Here’s What Goes Into It

• 2 large chicken breasts (can use thighs, honestly, no one will notice—sometimes I do both)
• A packet (30g-ish) of ranch seasoning mix (my grandma swore by the Hidden Valley one, but supermarket own-brand works fine, promise)
• 1 block (225g) cream cheese, cubed (full-fat, or light if that’s what you’ve got on hand; I even tried mascarpone in a pinch—it’s fine but richer)
• 1 can (400g) diced tomatoes with green chilies (Rotel is classic, but plain tomatoes plus a diced chili or two also does the job)
• 1 can sweetcorn, drained (sometimes I use frozen; doesn’t make much difference)
• 2 cans (400g ea) white beans, drained and rinsed (I’ve subbed in red kidney beans—no disasters so far)
• 1 bell pepper, chopped (one of those times when color does not matter—they all blend in)
• 1 cup chicken broth (can add more if you like it soupier. Or, you know, less—there’s no chili police)
• Handful of chopped spring onions (optional—sometimes I leave these out because of a picky eater)
• Salt and pepper to taste

I mean, that’s the gist. You can toss in extra chilies for a kick or a handful of shredded cheddar if you’re feeling indulgent. No one’s counting.

How I Actually Make This (Steps & Shenanigans)

1. Layer it up: Plunk the chicken right at the bottom of the slow cooker. Then sort of dump the beans, tomatoes, corn, bell pepper, and ranch mix over top. Don’t bother mixing at this point.
2. Broth and cheese: Pour that cup of chicken broth over everything, then add the cream cheese cubes sort of spaced here and there. It looks a bit lumpy (not gonna lie, almost unappetizing at this point) but don’t panic.
3. Set it and forget it: Pop on the lid, set to low for 6–7 hours, or high if you’re short on time (but I think it gets a bit richer on low—could be my imagination though).
4. Shred and stir: After it’s cooked, grab two forks, pretend you’re a pro, and shred the chicken right in the pot. Stir everything together. This is usually when I sneak a taste—almost always burns my tongue, but worth it.
5. Finishing touches: Salt and pepper to taste, and stir through those spring onions if you’re using them. Don’t worry if the cream cheese looks separated at first—it’ll smooth out as you stir. (If it doesn’t, eh, it still tastes great.)

Some Random Notes (From Screwing Up)

• I once put the cream cheese in at the end thinking it’d be creamier, but actually, it just left blobs. Better to let it melt in as it cooks.
• If you want a thicker chili, just leave the lid off for the last 30 minutes. Or add fewer beans. Or don’t worry about it.
• Crockpot sizes vary—if you have a tiny one, just halve everything. (Didn’t do this the first time, what a mess…)

Variations I’ve Tried (And, Once, Regretted)

• Spicy style: I went wild with fresh jalapeños once—kids would not speak to me for a full hour. Worth it? Eh, maybe next time I’ll use less.
• Vegetarian: Swapped chicken with a double whack of beans and some mushrooms. Surprisingly tasty, though the texture’s a bit different.
• Cheese-mania: I dumped in a ton of shredded pepper jack at the end. Tastes amazing but gets super stringy—eat it fast or bring some scissors!
• Avoid: Don’t try fish in this. That was… not my brightest idea.

Don’t Have a Slow Cooker? Here’s What I’d Do

So, if you (like me on holidays) find yourself without a slow cooker, use a heavy-bottomed pot with a tight-fitting lid on stovetop, keep it on the lowest heat, and check/stir every 30 minutes. Not exactly the same, but works in a pinch—just don’t wander off!

Storing It (But Good Luck Having Any Left!)

This chili keeps nicely covered in the fridge for up to three days (I think it tastes even better on day two, actually). Freezes well, though honestly, it’s rare to have any leftovers here unless I make a double batch—then I just hide a bowl in the back for myself, shhh…

How I Serve It (and Why)

We usually ladle big bowls over rice or with some warm crusty bread to mop up all that creamy sauce (my husband argues tortillas are superior—could be a debate for the ages). Sometimes a handful of tortilla chips on top just because. Oh, and a bit of hot sauce if I need extra zing.

Lessons Learned (From My Own Kitchen Fails)

• Don’t rush the cooking. I once cranked it to high and ended up with chicken that was somehow both dry and soggy at the same time. Be patient—it’s worth it.
• If you forget the ranch mix, it’s still tasty, but not “crack chili” levels of addictive.
• Let it sit a few minutes before serving. It thickens up, and you won’t singe your tastebuds. Ask me how I know.

Actual Questions I’ve Been Asked (And My Answers)

• Can I use frozen chicken? Yup, I’ve done it a few times. Just increase the cooking time by about an hour on low. Still shreds up perfectly.
• What about leftovers? They’re great in wraps (try it with lettuce if you want to feel healthy) or spooned on nachos with extra cheese—that’s not fancy, but boy is it good. Told a friend that once and now that’s all she does with it!
• Why is it called “crack” chicken? Who knows—but it’s got that weirdly irresistible thing going on. Maybe just don’t repeat the name to small kids who repeat everything…
• Can I double the recipe? Sure, just make sure your slow cooker can handle it. Otherwise, you’ll be cleaning chili out of the crevices for weeks—don’t ask me how I learned!

And hey, just a quick aside—if you’re like me and sometimes only remember you were supposed to make dinner 20 minutes before everyone is starving, this is probably not the recipe for that particular emergency. But for every other day, it’s exactly the right kind of homey, creamy, cheesy hug in a bowl. Let me know if you try it (or accidentally invent a new version—I’d love to hear!)

★★★★★ 4.20 from 26 ratings

Slow Cooker Cream Cheese Crack Chicken Chili

yield: 6 servings

prep: 15 mins

cook: 20 mins

total: 50 mins

This creamy, hearty chili combines tender chicken, ranch seasoning, bacon, cream cheese, and beans for a flavor-packed slow-cooker meal that’s perfect for dinner or game day.

🖨️ Print Pin Recipe

Ingredients

• 2 large boneless skinless chicken breasts
• 1 (1 oz) packet ranch seasoning mix
• 1 (8 oz) block cream cheese, softened
• 1 cup cooked bacon, chopped
• 1 (15 oz) can corn, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
• 1 cup chicken broth

Instructions

1. 1
   Place the chicken breasts in the bottom of the slow cooker.
2. 2
   Sprinkle ranch seasoning evenly over the chicken.
3. 3
   Top with cream cheese, bacon, corn, black beans, and Rotel tomatoes.
4. 4
   Pour chicken broth over all the ingredients.
5. 5
   Cover and cook on low for 6 hours or until the chicken is tender and fully cooked.
6. 6
   Shred the chicken in the slow cooker and stir until everything is well combined and creamy. Serve hot.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480 caloriescal

Protein: 34gg

Fat: 28gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 25gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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