Slow Cooker Cream Cheese Crack Chicken Chili
This Slow Cooker Cream Cheese Crack Chicken Chili is a rich and hearty dish, perfect for cozy meals. Packed with tender chicken, sweet corn, black beans, creamy cheese, and zesty ranch seasoning, it promises bold flavors and a comforting texture. Ideal for casual family dinners or game day gatherings, it pairs beautifully with cornbread and Fritos.
Ingredients
- 1 8-oz package cream cheese
- 1 11-oz can corn, drained
- 1 tsp onion powder
- 1 15-oz can black beans, rinsed and drained
- 1 1-oz packet ranch dressing mix
- 1 Tbsp chili powder
- 1 cup cooked and chopped bacon
- 2 cups chicken broth
- 2 boneless skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 10-oz can diced tomatoes and green chilies, undrained
Instructions
- Arrange the chicken breasts along the bottom of a 6-quart slow cooker. Scatter the corn, black beans, and diced tomatoes with green chilies over the chicken, then pour in the chicken broth. Sprinkle in the cumin, chili powder, onion powder, and ranch seasoning mix, followed by the cooked bacon. Stir gently to combine all ingredients. Position the block of cream cheese atop the mixture without stirring it in.
- Secure the lid onto the slow cooker and set it to cook on LOW for 6 to 8 hours.
- After cooking, remove the chicken breasts and shred them thoroughly using two forks. Return the shredded chicken to the slow cooker and stir well to combine with the other ingredients. Blend in the shredded cheddar cheese until melted and incorporated into the chili.
Notes
For best results, use Philadelphia brand cream cheese, as it melts most smoothly. If lumps of cream cheese remain, whisk briskly to fully integrate.
Homemade Ranch Dressing Mix can be substituted; a recipe featuring buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper can be found here.
This chili freezes exceptionally well; cool to room temperature before transferring to freezer-safe bags and store frozen for up to 4 months. To reheat, thaw overnight and warm using a microwave, stovetop, or crockpot.
Homemade Ranch Dressing Mix can be substituted; a recipe featuring buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper can be found here.
This chili freezes exceptionally well; cool to room temperature before transferring to freezer-safe bags and store frozen for up to 4 months. To reheat, thaw overnight and warm using a microwave, stovetop, or crockpot.