Slow Cooker Cream Cheese Crack Chicken Chili Recipe

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This might just be my NEW FAVORITE CHILI! It’s super easy to make, packed with flavor, and ridiculously comforting. Imagine all the best things about chili, plus melty cream cheese, savory ranch seasoning, and a cheesy finish that takes it to the next level. It’s been blowing up on Pinterest, and one spoonful will tell you why. Whether you’re hosting a game day, feeding a crowd, or just craving something cozy, this chili has your back.

Yield: 6 servings
Total Time: 10 minutes prep, 6 to 8 hours cook time

Ingredients:

• 2 medium boneless, skinless chicken breasts (you can also use cooked shredded chicken; just cut back on the cook time)
• 1 (15 oz) can whole kernel corn, drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 1 cup chopped cooked turkey or beef bacon
• 1 packet dry Ranch seasoning mix (or about 2 tablespoons if using bulk)
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 8 oz cream cheese, softened and cubed
• 1 cup shredded cheddar cheese

Optional toppings: Sour cream, corn chips, extra shredded cheese, green onions, and a side of warm cornbread

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker.
2. Add the corn, black beans, Rotel, chicken broth, chopped turkey or beef bacon, Ranch seasoning, cumin, chili powder, and onion powder. Give everything a gentle stir.
3. Add the cubed cream cheese on top, but don’t mix it in just yet.
4. Cover with the lid and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
5. Once the chicken is cooked through, shred it right in the slow cooker using two forks.
6. Stir in the shredded cheddar cheese until everything is creamy and melty.
7. Serve it up hot with your favorite toppings. Corn chips for crunch, sour cream for a cool touch, extra cheese because why not? And if you’ve got cornbread, you’re winning at dinner.

Notes and Tips:

• Philadelphia brand cream cheese melts best in this recipe.
• If needed, use a whisk to fully incorporate the cream cheese.
• Want to turn up the heat? Add a diced jalapeño or use spicy Rotel.
• This chili stores great. Keep leftovers in the fridge for up to 4 days, or freeze for up to 4 months.
• To freeze: Cool the chili to room temperature, then transfer to freezer bags. Thaw and reheat in the microwave, stovetop, or crockpot.
• It’s even better the next day after the flavors mingle overnight.

Nutrition Info (per serving):

• Calories: 151kcal
• Carbohydrates: 1g
• Protein: 19g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 61mg
• Sodium: 558mg
• Potassium: 334mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 455IU
• Vitamin C: 8mg
• Calcium: 114mg
• Iron: 1mg

Tried this recipe? Snap a photo and tag us on Pinterest or Facebook so we can see your delicious bowl of chili. We love seeing how you make it your own.

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.