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Slow Cooker Cream Cheese Crack Chicken Chili

This slow cooker cream cheese crack chicken chili combines tender chicken, zesty green chiles, and smoky bacon for a comforting, hearty meal with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken (breast or thighs) Ensure chicken is submerged in broth to prevent drying
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (4 oz each) diced green chiles Can be found in the international aisle
  • 2 tsp cumin
  • 2 tsp chili powder Adjust for less spice if desired
  • 1 large onion, diced
  • 1 packet (about 1 oz) ranch seasoning Substitutes like dried herbs can be used
  • 6 slices bacon, cooked and crumbled
  • 8 oz cream cheese Can substitute with Greek yogurt
  • 1 cup cheddar cheese, shredded For garnish

Method
 

Preparation
  1. In the slow cooker, combine the chicken, corn, black beans, chicken broth, diced tomatoes, green chiles, cumin, chili powder, diced onion, ranch seasoning, and crumbled bacon. Stir thoroughly to incorporate all the ingredients evenly.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  2. Before serving, shred the chicken using two forks and stir in the cream cheese until it’s melted and fully combined with the chili.
Serving
  1. Serve hot, pairing it with cornbread and Fritos for that perfect crunch and texture contrast.

Notes

For best results, ensure chicken is submerged in broth. Cream cheese at room temperature mixes in more easily. For variations, consider adding jalapeños for spice or using extra vegetables for a vegetarian option.