Slow Cooker Cream Cheese Crack Chicken Chili
Sit Down, Friend: Let Me Tell You About This Chili
Ever have one of those wild days where you want dinner to basically cook itself—and still taste like you put in some kind of effort? That’s basically how this Slow Cooker Cream Cheese Crack Chicken Chili ended up in rotation at my house. I’ll be honest, the first time I tried making it, I thought I’d gone overboard with the cheese (shocking, right?), but the result was so good it was all I could think about during my next meeting. Oh, and my toddler calls it the “magic chicken,” which is weirdly flattering. If you like recipes that basically babysit themselves, you’re in the right place.
Why You’ll Love This (Or, Why My Family Thinks I’m a Wizard)
I make this when I want to impress guests but not stress (see what I did there?). My family goes bonkers for this stuff; nobody even notices I didn’t fuss over it all day. This was especially helpful the time I forgot to defrost the chicken (it still worked, phew). Plus, cleanup is a breeze—unless you spill the whole pot, which, yes, happened once when I got a little too enthusiastic stirring. If you ever need comfort food that tastes way fancier than it is, this is it.
Ingredients (with My Two Cents)
- 2 boneless skinless chicken breasts (I’ve swapped in thighs when they’re on sale—nobody complained)
- 1 can (15 oz) corn, drained (sometimes I use frozen corn, honestly whatever’s in my freezer)
- 1 can (15 oz) black beans, rinsed and drained (my mate uses kidney beans, but I’m a black bean loyalist)
- 1 can (10 oz) diced tomatoes with green chilies (think Rotel, but literally any diced toms are just fine)
- 1 envelope ranch seasoning mix (or homemade if you’re feeling extra—here’s a good homemade mix: Gimme Some Oven)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 225g (8 oz) cream cheese, cubed (full fat is plushy, but light works in a pinch and saves a smidge of guilt)
- 1-2 cups chicken broth (eyeball it—depends how soupy you like things)
Let’s Get Cooking (Don’t Overthink It)
- Layer chicken breasts in the slow cooker. If they’re stuck together frozen, just wedge them apart with a spatula. Or don’t; they’ll sort themselves out.
- Dump in corn, drained black beans, and diced tomatoes—juice and all—straight over the chicken. This is when you’ll think, “Wait, is this…gross?” Don’t worry, it comes together.
- Sprinkle the ranch seasoning, cumin, chili powder, onion powder, and garlic powder evenly over everything. Try not to sneeze in the spice cloud. Pour in just enough broth to mostly cover the stuff—more if you like thinner chili.
- Lid on. Set the slow cooker for 6-7 hours on low. Go live your life. I often forget about it until I walk past the kitchen and suddenly it smells like a Texan rodeo.
- About 30 minutes before serving, carefully plop in the cream cheese. I chop mine into bits so it melts faster, but sometimes I’m lazy and chuck it in whole; just be sure to stir it once it gets soft.
- Once it’s all creamy, shred the chicken with two forks right in the pot (don’t burn your hands—ask me how I know).
- Stir everything. Give it a taste. I usually sneak a spoonful here, but in the name of science, make sure you check for seasoning. Sometimes I toss in a pinch more salt or an extra shake of chili powder if I’m in a spicy mood. That’s it—done!
Notes (Because I’ve Messed This Up Before…)
- If you leave the cream cheese in for too long, it can kind of clump. I mean, it still tastes good, but I aim for melting, not floating blobs.
- I’ve noticed it thickens a lot as it sits—sometimes it’s like stew by the next day, which I actually like!
- Swapping out the ranch packet for a homemade one is nice, but eh, sometimes I’m just not feeling that ambitious.
Variations I’ve Tried (Some Were Brilliant, Some…Not So Much)
- I tried using rotisserie chicken once—works fine, but reduces slow cook time to like 2 hours tops.
- One time I chucked in a handful of spinach near the end. Didn’t turn pretty, but at least I could say it was “healthy.” Wouldn’t repeat for company, though.
- If you want a smoky kick, a chipotle pepper in adobo sauce stirred in has real swagger. My husband insisted it was “too much” (but what does he know?!)
What If I Don’t Have a Slow Cooker?
So, slow cooker is definitely easiest, but I’ve done it on the stovetop (cast iron Dutch oven, lid on, very low heat, same timings). Or, if you’re feeling wild, Instant Pot works—just lower pressure cook for 15 mins, quick release, then add the cream cheese after.
Where’s All This Go When You’re Done? Storage and Leftovers
Honestly, in my house, this barely survives past lunchtime the next day. But you can stash leftovers in the fridge up to 3 days. Freezes pretty well too, but cream cheese can get a little grainy. I say just add a splash of broth and reheat gently—works like a charm. Sometimes I bring a bit to work in a thermos and just snack throughout the afternoon (don’t tell my boss).
How I Like to Serve It (And, Well, Everyone Else Too)
We’re a scoop-it-with-tortilla-chips family (think nachos but…lazier). Sometimes, I ladle it over rice if I want it to stick your-ribs kind of hearty, or just serve with a hunk of crusty bread. My brother dumps jalapeños on top; my kid wants nothing but shredded cheddar and a drizzle of sriracha from Huy Fong’s official site. Whatever floats your boat.
Pro Tips I Learned the Hard Way
- Don’t skip the hour at the end for cream cheese. Once, I tried to shortcut and add it at the start. It sort of broke into a weird texture—still edible, just strange. Patience, grasshopper.
- Stir at the end! I forgot once and ended up with blobs of cream cheese and dry spots of chicken. Laziness does not pay off here.
FAQ (You’d Be Surprised What People Ask Me!)
- Can I make this dairy free? You sure can—dairy-free cream cheese works, but it’s a bit less rich. Or just skip it and toss in a splash of coconut milk for creaminess.
- Do I need to sauté the chicken first? Nope, straight in the pot. I mean, maybe it adds flavor if you do, but I honestly can’t taste a big difference; save the extra mess for another day.
- Is there a good vegetarian swap? I haven’t tried it myself (yet!), but I’ve heard folks use canned jackfruit or extra beans. If you try it, let me know how it goes?
- What slow cooker do you use? Good old trusty Crock-Pot, but if you’re in the UK or Down Under, anything with settings for ‘Low’ and ‘High’ does the job. Some swear by their fancy multi-cooker, but honestly, tech doesn’t make this chili taste better, just easier!
Alright, that’s my rambling guide to Slow Cooker Cream Cheese Crack Chicken Chili! If you’re someone who loves more recipe ideas, I usually poke around sites like Budget Bytes for inspiration, but this one’s my all-time favorite for sheer comfort and ease. Let me know how yours turns out—unless, of course, you do it better than me. Then, uh, I don’t want to hear about it. (Just kidding. Maybe.)
Ingredients
- 2 large boneless skinless chicken breasts
- 1 (8 oz) package cream cheese, cubed
- 1 packet ranch seasoning mix
- 1 cup cooked bacon, crumbled
- 1 (10 oz) can Rotel diced tomatoes with green chilies
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
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1Place chicken breasts in the bottom of the slow cooker.
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2Add cream cheese, ranch seasoning packet, cooked bacon, Rotel, corn, black beans, chicken broth, onion powder, and garlic powder on top of the chicken.
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3Cover and cook on low for 6 hours or until the chicken is very tender.
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4Remove the chicken breasts, shred with two forks, and return to the slow cooker. Stir until well combined and creamy.
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5Serve hot, garnished with extra bacon, chopped fresh parsley, or shredded cheese if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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