This slow cooker Crack Chicken Chili recipe will quickly become a family favorite. With tender chicken, hearty beans, sweet corn, smoky bacon, cheddar cheese, and ranch seasoning, it’s downright irresistible!
Recipe Summary
- Mostly Hands-Off: The slow cooker does the heavy lifting for an easy, weeknight-friendly dinner.
- Ultra Creamy: Cream cheese, cheddar, and ranch make this chili rich, velvety, and seriously comforting.
- Loaded with Flavor: Chicken, beans, corn, bacon, and tomatoes create a bold, hearty bowl that hits all the cravings.
- Crowd-Friendly: Perfect for family dinners, game day gatherings, potlucks, or anytime you need a guaranteed hit.
- Easy to Customize: Make it spicier, creamier, or even vegetarian with simple ingredient swaps.
If you’ve never tried cream cheese crack chicken chili before, you’re in for a treat. It’s rich, comforting, and full of bold flavors. Just one taste and you won’t be able to put down your spoon. Hey, you might even be tempted to lick the bowl!
The best part is that kids love it just as much as the adults, so it’s a win when it comes to family dinnertime. For more crockpot chili recipes, check out my slow cooker buffalo chicken chili and white chicken chili with corn next.
Why You Will Love This Recipe
- Crockpot Convenience: Thanks to the slow cooker, this cheesy chicken chili is mostly hands-off, making it the perfect meal for busy nights.
- Comfort Food Favorite: With cream cheese, cheddar cheese, bacon, and ranch, this chicken crack chili is loaded with cozy, comforting flavors.
- Great for any Occasion: This cream cheese chicken chili is perfect for family dinners, game day get-togethers, potlucks, and more.
Jump to:
Ingredients
- Chicken Breasts: These get added right to the slow cooker raw; there’s no need to sear them first.
- Onion: Adds depth of flavor to the chili. Feel free to use any type of onion you have on hand.
- Beans: I used a combination of canned pinto and black beans, but feel free to use other types of beans you like.
- Corn: I used canned corn, but you can use the same amount of thawed frozen corn if preferred.
- Tomatoes: You’ll need a can of diced tomatoes with green chilis and tomato sauce. You can use canned, jarred, or homemade tomato sauce.
- Cheese: I used cubed cream cheese and shredded cheddar cheese. I recommend shredding your own cheese for the best results.
- Bacon: Adds a smoky, savory flavor to the chili.
- Seasonings: Cumin, chili powder, and ranch seasoning mix infuse the chili with plenty of flavor.
- Chicken Broth: Opt for your favorite store-bought brand or try my homemade chicken broth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Use vegetable broth and swap the chicken for an extra can of beans or add more veggies like cauliflower, carrots, and/or bell peppers. Then, omit the bacon and add a little smoked paprika instead.
- Spicy: Add a chopped jalapeno or a can of hot diced green chiles to turn up the heat in this crack white chicken chili. Or, try stirring in some of my jalapeno hot sauce.
- Extra Creamy: Use 12 ounces of cream cheese instead of 8 ounces or stir in some heavy cream at the end of cooking.
How to Make Crack Chicken Chili in a Crock Pot
To get started making this chicken chili recipe, give your crockpot a light coating of cooking spray.
Step 1: Add chicken and onions to the crockpot. Add the chicken to the slow cooker and season with salt and pepper. Place chopped onion around the chicken.
Step 2: Add beans, corn, tomatoes, and cream cheese. Place the beans, corn, tomatoes, and tomato sauce on top of the chicken. Add the cubed cream cheese.
Step 3: Start the slow cooker. Pour in the chicken broth and add half of the bacon. Cook for 6-7 hours on low or 3-4 hours on high.
Step 4: Shred the chicken. Remove the chicken from the crockpot and use two forks to shred it.
Step 5: Mix to incorporate the cream cheese. Whisk until the cream cheese is fully incorporated and the mixture is smooth and creamy.
Step 6: Add the chicken, cheddar, and bacon. Stir the chicken back into the crockpot, followed by the cheddar cheese and remaining bacon. Garnish individual bowls with more bacon and cheese and enjoy with a side of southwestern slaw.
Expert Tips
- Use room temperature cream cheese: Using softened cream cheese will help prevent lumps, as it will blend more smoothly into the chili.
- Cook the bacon well: Cooking the bacon until crispy will keep it from getting soggy in the chili.
- Storing and reheating: Store leftover chili in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave, adding a little broth if needed to thin.
Serving Suggestions
- Pair this slow cooker chicken chili with a side of homemade cornbread for the perfect flavor combination.
- Make it for a get-together with sides of tortilla chips, salsa pesto, and pineapple habanero salsa.
- After a warm bowl of chili, treat yourself to something sweet like chocolate covered graham crackers or Coca Cola cake.
Recipe FAQs
Sure! You can use the same weight of boneless, skinless chicken thighs in place of the chicken breasts. They are a great option because they stay juicy and tender and add a little extra richness. Follow the same recipe directions and cooking time.
Yes! First, season the chicken with salt and pepper. In a large pot, lightly brown it on both sides in a bit of olive or avocado oil. Then, add the remaining ingredients except for the cream cheese, cheddar cheese, and half of the bacon. Bring to a boil, then reduce the heat and simmer until the chicken is tender and fully cooked. Remove the chicken and whisk or stir in the cream cheese until melted and fully incorporated. Shred the chicken and return it to the pot. Stir in the cheddar cheese until melted, followed by the bacon.
More Creamy Crockpot Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Crack Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups chicken broth
- 1 small onion about 1 cup diced
- 15 oz pinto beans drained and rinsed
- 15 oz black beans drained and rinsed
- 15 oz canned corn drained and rinsed
- 14 oz diced tomatoes with green chilis
- ¼ cup tomato sauce
- 8 oz cream cheese cubed
- 1 package bacon cooked and divided in half
- 2 envelopes ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker by coating it lightly with cooking spray.
- Place the chicken breasts in the slow cooker and season with salt and pepper.
- Add the pinto beans, black beans, onion, corn, diced tomatoes with green chilis, and tomato sauce.
- Stir in the ranch seasoning mix, chili powder, and cumin.
- Scatter the cubed cream cheese over the top and sprinkle in half of the cooked bacon.
- Pour the chicken broth over the mixture, cover, and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker, shred it with two forks, and set aside.
- Whisk the softened cream cheese into the broth until smooth and creamy.
- Return the shredded chicken to the pot along with the remaining bacon and cheddar cheese, stirring until melted and combined.
- Garnish with fresh parsley before serving.
Notes
- Allow the cream cheese to soften at room temperature first. This will make it easier to blend into the chili.
- For the best flavor and texture, shred your own cheese rather than using pre-shredded.
- If you have boneless, skinless chicken thighs on hand, feel free to use them in place of the chicken breasts with the same cooking time.
Tracey says
This was so good! It heated up really nice, too. Thanks.