Slow Cooker Cream Cheese Crack Chicken Chili – this stuff is AMAZING! We’ve made it 3 times this month! We can’t get enough of it!!! Chicken, corn, black beans, chicken broth, diced tomatoes and green chiles, cumin, chili powder, onion, ranch seasoning, bacon, and cheddar cheese. We served the chili with some cornbread and Fritos. PERFECT! This is already on the menu again this weekend! YUM!
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Pin This RecipeThe BEST Chicken Chili
This Slow Cooker Cream Cheese Crack Chicken Chili has been on repeat in our house lately. It is SO good. It is also SOOO easy to make. Just dump everything in the slow cooker and close the lid. It literally takes about 5 minutes to prepare. I love easy dump meals like this one. Who’s with me?!?!?
How To Make Slow Cooker Cream Cheese Crack Chicken Chili
This Slow Cooker Cream Cheese Crack Chicken Chili is loaded with chicken, corn, black beans, diced tomatoes and green chilies, cream cheese, cumin, chili powder, onion powder, chicken broth, cheddar, bacon, and ranch. It is lick-the-bowl-delicious. You can use turkey bacon and low-fat cream cheese to cut down on the calories. I don’t suggest fat-free cream cheese. It just doesn’t melt into the soup very well.
There is a little kick in this Slow Cooker Cream Cheese Crack Chicken Chili. If you are worried about the heat, make sure to buy a can of mild diced tomatoes and green chilies.
Make Slow Cooker Cream Cheese Crack Chicken Chili on the Stove
If you don’t want to make this Slow Cooker Cream Cheese Crack Chicken Chili in the slow cooker, you can make it on the stove. Just cook it on medium heat until the chicken is done. If you want to cut way down on the cooking time, use some chopped rotisserie chicken instead of the raw chicken breasts. If you use rotisserie chicken, dump all the ingredients in a Dutch oven, bring to a boil and simmer for about 20 minutes.
What to Serve with Slow Cooker Cream Cheese Crack Chicken Chili
As I said, this Slow Cooker Cream Cheese Crack Chicken Chili is AMAZING! We served it with some cornbread sticks and Fritos. Perfect! It is also good leftover. Give this a try if you are looking for a new chicken chili recipe. You won’t regret it!
This Slow Cooker Cream Cheese Crack Chicken Chili is on repeat at our house. We just can’t get enough of it. It is comfort food at its best. This is a very hearty chili, so you don’t need a lot to go with it. We usually just have the chili with some bread. Here are a few of our favorite bread recipes that go great with this Slow Cooker Cream Cheese Crack Chicken Chili:
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Slow Cooker Cream Cheese Crack Chicken Chili
Ingredients:
- 2 boneles sskinless chicken breasts
- 1 (11-oz) can corn, drained
- 1 (15-oz) black beans, drained and rinsed
- 1 (10-oz) diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 cup cooked chopped bacon
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Instructions:
- Place chicken at bottom of slow cooker.
- Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
- Cover with lid and cook on LOW for 6-8 hours.
- Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.
Notes:
- Philadelphia brand cream cheese melts best in this recipe.
- If needed, use a whisk to fully incorporate the cream cheese.
https://shop.plainchicken.com/products/ranch-seasoning- Can I Freeze Cream Cheese Crack Chicken Chili? Yes. Cool the soup to room temperature and transfer to freezer bags. Store in the freezer for up to 4 months.
- Thaw and reheat the soup in the microwave, on the stovetop or in the crockpot.
https://shop.plainchicken.com/products/ranch-seasoningSteph
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The chicken breast I got are pretty big. They are from the deli and add up to about 2 1/2 lbs. Should I just use one of them or both?
It is totally up to you. It is probably fine with just one, but it won't hurt anything to have more chicken.
Does the chicken need to be thawed or is it okay frozen?
Frozen chicken will be fine
Does this come out thick or watery??
It is more thick than watery. You can adjust the consistency so it is what you prefer. More liquid for watery, less liquid for thick.
Can you use rotisserie chicken instead? If so how does that change the cook time?
You can. It would only need to slow cook a couple of hours – just to heat through. You can also make it on the stovetop with rotisserie chicken – throw it in a Dutch oven, bring to a boil, and simmer 20 minutes or so.
Sooooo making this now ( along with breakfast at the same time) annnnnd put the shredded cheese in before I should have…. is it ruined?
Are we eating out tonight? Lol
It should be just fine. Hope you enjoy it!
How many servings does this recipe make?
Was planning to make this today and I’m just realizing that i forgot to pick up the Ranch packet. Any suggestions for a reasonable substitute? I have a pretty well stocked spice cabinet. Thanks!
How strong is the ranch flavor? My husband doesn't like ranch flavor, I on the other hand love it.
It isn’t overwhelming. He probably wouldn’t even know it is in there if you don’t tell him. You can cut it down – one packet is 3 tablespoons. You could use half.
I don’t care for ranch dressing and I wondering if leaving it out would be awful, thanks for this tip.
Is this low carb friendly?
The beans and corn will have carbs in them.
Made this today exactly as written, it was very good. Next time I will use reduced sodium chicken broth, with the ranch mix and the bacon it was a bit on the salty side even for my husband that adds salt to everything. Definitely a keeper though. Thanks!
Is there another type of bean you could sub for the black beans? I’m not a huge fan of them. Thanks!
Hey Brandi – you can use any beans you like. Kidney beans, pinto beans, chili beans – anything goes. Enjoy!
Do you think this recipe can be frozen? I am trying to figure out some freezer meals for a friend.
Absolutely! Make the chili and let it cool. You can put it in some gallon freezer bags or some plastic food storage containers. To reheat – thaw and either reheat on the stove or in the microwave. Make a note that they may need to add some extra chicken broth or water when reheating if it is too thick.
I'm making this now and am at the 5.5 hour mark. I followed the directions exactly but it looks kinda off. It's very runny and looks white! Nothing like your pictures. Not sure what I did wrong but maybe it will still taste good
It will get more color when you add the cheddar cheese at the end.
Anyone tried throwing cut up sausage links in this?
Sounds delicious!
Can I make on stove top or insta pot? How long would be cook time?
You can do both. I haven't made this on the stove or in the Instant Pot, so I am not sure of the exact cooking times.
Would it be completely insane to eliminate the cheddar cheese? My hubby can't eat it…
I’m sure it will be just fine. You could also sub a cheese he will eat.