This spicy, creamy crack chicken chili recipe is totally hands-off thanks to my Crockpot! It’s loaded with all my favorite crack chicken flavors (ranch, bacon, cheddar cheese), plus shredded chicken, black beans, corn, and a creamy broth. My slow cooker cream cheese crack chili has a Southwest flair that makes it irresistible for both weeknight dinners and game day meals!
Cream Cheese Crack Chicken Chili
I’m always looking for another cozy Crockpot meal to add to my dinner rotation, and this recipe has all my favorite things. It’s kinda like if my crack chicken soup and my Crockpot white chicken chili had a baby! Creamy shredded chicken chili made in a slow cooker, with delicious Southwestern ingredients like black beans, tomatoes with green chiles, and corn. White beans would be an easy and tasty swap here. And of course I added plenty of ranch seasoning, bacon, cream cheese, and cheddar to really put the crack in this crack chicken chili!
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My Secret for Creamy, Lump-Free Chili
To get a perfectly-smooth chili consistency without white flecks, don’t just drop the cream cheese block into the pot. Instead, scoop a ladle of the hot chili broth into a small bowl with your room-temperature cream cheese, and whisk it into a smooth slurry. Then pour that mixture back into the Crockpot. This “tempers” the dairy so it integrates instantly into a silky broth!
Crockpot Crack Chicken Chili Recipe
Equipment
- 6-Qt Crockpot
Ingredients
- 15 ounces canned corn (1 can, drained)
- 15.5 ounces canned black beans (1 can, drained and rinsed*)
- 20 ounces diced tomatoes with green chiles (2 cans**)
- 1½ pounds boneless, skinless chicken breasts (***)
- 8 slices crumbled cooked bacon (divided****)
- 1 ounce ranch seasoning (1 envelope*****)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 14.5 ounces chicken broth (1 can)
- 8 ounces cream cheese (1 brick, room temperature)
Optional Toppings:
- shredded cheddar cheese
- chopped cilantro
- chopped green onion
Instructions
- Add the corn, black beans, and diced tomatoes to the crockpot.15 ounces canned corn, 15.5 ounces canned black beans, 20 ounces diced tomatoes with green chiles
- Add in chicken and half of the bacon. Then, sprinkle the ranch seasoning, chili powder, cumin, salt, and pepper over the chicken. Pour in the chicken broth.1½ pounds boneless, skinless chicken breasts, 4 slices Crumbled cooked bacon, 1 ounce ranch seasoning, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 14.5 ounces chicken broth
- Cover with the lid and cook on HIGH for 3-4 hours or on LOW for 4-6 hours, then remove the chicken from the pot and shred with 2 forks.
- Stir in the cream cheese until fully melted and incorporated. Add the chicken back to the pot and give everything a stir.8 ounces cream cheese
- Add to bowls and top the remaining bacon, plus cheese, cilantro and green onions.4 slices Crumbled cooked bacon, shredded cheddar cheese, chopped cilantro, chopped green onion
Notes
- Quickly cook the bacon by frying it over medium-high for 8-12 minutes.
- If cooking your chili on HIGH, check the chicken at 3 hours–it’s done as soon as it reaches 165°F.
- If you prefer a thicker, stew-like consistency, leave the lid off for the last 30 minutes of cooking, or mash a handful of the black beans against the side of the pot.
- For a perfectly smooth sauce, whisk a ladle of hot broth into your room-temperature cream cheese before adding it to the pot to prevent clumping.
- Stir in a squeeze of fresh lime juice or a teaspoon of apple cider vinegar right before serving to cut through the richness.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Crack Chicken Chili in a Slow Cooker Step by Step
Prep: Gather the list of ingredients for this Southwest crack chicken chili recipe. Drain the canned corn; drain and rinse the black beans; then cook and crumble the bacon by frying it on the stovetop for 8-12 minutes. Divide the fried bacon in half, and set half of it (4 cooked strips) in the refrigerator until you’re ready to serve the chili.
Add the Veggies: Add 15 ounces (1 can) of corn, 15.5 ounces (1 can) of black beans, and 20 ounces (2 cans) of diced tomatoes with green chiles to the Crock Pot. Don’t drain the tomatoes.
Fill the Crockpot: Add in 1½ pounds of boneless, skinless chicken breasts and the remaining 4 slices of crumbled cooked bacon. Then sprinkle 1 ounce (1 envelope) of ranch seasoning, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper over the chicken. Pour in 14.5 ounces (1 can) of chicken broth.
Cook and Shred the Chicken: Cover your slow cooker with the lid, and cook on HIGH for 3-4 hours; or on LOW for 4-6 hours. The chicken should be cooked through to 165°F. During the last 30-45 minutes of cooking, set out the cream cheese to come to room temperature--this will make it easier to mix into your chili. Once cooked, remove the chicken from the pot and shred with 2 forks.
Melt the Cream Cheese: Next, stir in 8 ounces (1 brick) of room-temperature cream cheese until fully melted and incorporated. For best results, temper it with hot broth before adding. Then add the shredded chicken back to the pot and give everything a stir. Taste and optionally stir in a squeeze of lime juice or a teaspoon of apple cider vinegar to brighten it up.
Garnish and Serve: Spoon the cream cheese chili into bowls and top with the remaining 4 slices of crumbled cooked bacon, plus shredded cheddar cheese, chopped cilantro and chopped green onion, if desired.
How to Store, Freeze, and Reheat
Store leftover crack chicken chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat, or in the microwave in 30-second increments, until warmed through.
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