Slow Cooker Chicken Chili

This slow cooker cream cheese crack chicken chili has become my family's go-to comfort meal during busy weeknights. The combination of tender shredded chicken, creamy cheese, and savory spices creates a dish that's impossible to resist—hence the "crack" in its name.

I first made this chili during a particularly hectic week when I needed something that could cook while I was away at work. My family devoured it so quickly that it's now in our regular rotation, especially during the colder months when we crave something hearty and warming.

Ingredients

• Boneless skinless chicken breasts: provide the protein foundation without requiring any pre-cooking
• Black beans: add fiber and hearty texture while complementing the chicken perfectly
• Corn kernels: bring natural sweetness and a pleasant pop in each bite
• Rotel tomatoes with green chilies: deliver built-in flavor and mild heat without extra chopping
• Cream cheese: creates the signature velvety richness that makes this chili irresistible
• Ranch seasoning mix: is the secret ingredient that gives this chili its addictive flavor profile
• Spice blend: chili powder, cumin, onion powder, garlic powder, smoked paprika and black pepper build complex flavor layers
• Chicken broth: thins the consistency while adding savory depth
• Shredded cheddar: intensifies the cheesy goodness and creates lovely melty pockets
• Bacon: adds smoky crunch and that wonderful salty contrast to the creamy base
• Green onions: provide fresh color and mild onion flavor to balance the richness

Step-by-Step Instructions

Assemble Base Ingredients:

Place your chicken breasts at the bottom of the slow cooker then pour in the drained black beans, corn, and Rotel. Add the chicken broth, ranch seasoning packet and all the spices. Give everything a gentle stir to distribute the ingredients evenly without disturbing the chicken too much.

Add Cream Cheese:

Cut the cream cheese into cubes approximately one inch in size and scatter them across the top of the mixture. Don't worry about stirring them in as they will melt slowly during cooking and can be incorporated later.

Slow Cook To Perfection:

Cover your slow cooker with the lid and set it to LOW for 6 to 8 hours or HIGH for 4 hours. The low and slow method yields the most tender chicken and allows all the flavors to meld beautifully, but the high setting works well when time is limited.

Shred And Mix:

Once the chicken is fork tender, carefully remove the pieces to a cutting board. Use two forks to shred the meat into bite sized pieces, pulling the forks in opposite directions. Return the shredded chicken to the pot and stir thoroughly until the now melted cream cheese is fully incorporated into the chili, creating a smooth, creamy texture.

Add Final Touches:

Stir in the shredded cheddar cheese and most of the crumbled bacon, reserving a small amount for garnish if desired. Allow the chili to cook for about 5 more minutes until the cheese is completely melted and incorporated into the mixture.

Serve With Garnishes:

Ladle the hot chili into bowls and top with chopped green onions and any reserved bacon crumbles. The contrast of the fresh green against the creamy chili not only looks appealing but adds a pleasant flavor dimension.

My absolute favorite element of this dish is the magical transformation of the cream cheese as it melts into the broth, creating that silky texture that clings to every spoonful. This recipe reminds me of weekend football gatherings at my sisters house, where everyone huddles around the slow cooker for second and third helpings.

Make Ahead Options

This chili is perfect for meal planning. You can combine all ingredients except the cream cheese, cheddar, and bacon in a large freezer bag and freeze for up to three months. When ready to cook, thaw overnight in the refrigerator, then proceed with the recipe as written. The finished chili can also be completely prepared and frozen in individual portions for quick lunches or dinners.

Serving Suggestions

While this chili is hearty enough to stand alone, it pairs wonderfully with simple sides. Serve it with warm tortilla chips for dipping, a side of cornbread, or over a small portion of rice. For a lighter meal, offer a simple green salad with a tangy vinaigrette to balance the creaminess of the chili.

Ingredient Swaps

This recipe is remarkably adaptable to what you have on hand. Rotisserie chicken can replace raw chicken breasts, just add it during the last hour of cooking. Kidney or pinto beans work beautifully in place of black beans. No Rotel? Use regular diced tomatoes plus a small can of diced green chiles or even a bit of salsa. For a lighter version, Neufchatel cheese can substitute for full fat cream cheese.

Frequently Asked Questions

→ Can I use frozen chicken?

Yes, you can use frozen chicken, but make sure to cook it thoroughly and adjust the cooking time slightly.

→ What can I serve with this dish?

It pairs well with tortilla chips, crusty bread, crackers, or even over rice for a heartier meal.

→ How can I make it spicier?

Add diced jalapeños, extra chili powder, or a splash of hot sauce to boost the heat level.

→ Can I prepare this in advance?

Absolutely! Prepare the dish and store it in the fridge for up to 4 days or freeze for up to 3 months.

→ What other beans can I use?

Besides black beans, you can use pinto beans, kidney beans, or even Great Northern beans.