I made Crock Pot Cream Cheese Chicken Chili three times this month and now I’m hoarding the recipe because it turns boring weeknights into something borderline addictive.
I am obsessed with this Slow Cooker Cream Cheese Crack Chicken Chili. I’ve made it three times this month and still want more.
It’s creamy, tangy, and the shredded chicken mixes into the sauce like magic. I love how the cream cheese melts into everything, and the chicken gets shreddable-soft.
White Chicken Chili Slow Cooker Cream Cheese and Crock Pot Cream Cheese Chicken Chili fans will lose it over the texture and the slightly spicy tomato kick. But mostly I want bowls and napkins.
3 boneless skinless chicken breasts (about 1.5 lb) and 1 (8 oz) package cream cheese, softened.
Ingredients
- Chicken breasts: the hearty protein that makes it a real meal, juicy after slow cooking.
- Cream cheese: it’s creamy and indulgent, makes the chili richly smooth.
- Ranch seasoning: tangy, herby punch without fuss, adds that familiar ranch flavor.
- Rotel tomatoes and chiles: little spicy hits and bright tomato notes throughout.
- Black beans: earthy, filling bites that bulk it up and add texture.
- Frozen corn: sweet kernels that pop, no thawing needed, easy win.
- Chicken broth: keeps it saucy and savory, not too thick.
- Yellow onion: gives a sweet, savory backbone when it softens.
- Garlic: warm, aromatic boost you’ll notice in every spoonful.
- Sharp cheddar: melty, tangy finish that makes it feel cozy and cheesy.
- Bacon: salty crunch and smoky bits, basically the guilty best part.
- Salt and pepper: simple seasoning that lets the other flavors sing.
- Cilantro: fresh herb brightness, optional but it livens things up.
- Lime juice: a squeeze cuts the richness and lifts the whole bowl.
Ingredient Quantities
- 3 boneless skinless chicken breasts (about 1.5 lb), raw
- 1 (8 oz) package cream cheese, softened
- 1 (1 oz) packet ranch seasoning
- 1 (10 oz) can Rotel diced tomatoes and green chiles, undrained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, no need to thaw
- 1 cup low sodium chicken broth
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 to 1 1/2 cups shredded sharp cheddar cheese
- 4 to 6 slices bacon, cooked crisp and crumbled
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped for garnish (optional)
- Juice of 1 lime, optional for squeezing over bowls
How to Make this
1. Spray slow cooker with nonstick spray or rub a little oil, then add the 3 chicken breasts; pour in 1 cup low sodium chicken broth, 1 small chopped yellow onion, 2 minced garlic cloves, the entire can of Rotel (undrained), the drained and rinsed black beans, and 1 cup frozen corn.
2. Sprinkle the 1 ounce packet of ranch seasoning over everything, add a pinch of salt and a few grinds of black pepper, then nestle the softened cream cheese (cut into cubes so it melts faster) on top.
3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken easily shreds with two forks.
4. While the chili cooks, crisp 4 to 6 bacon slices in a pan or in the oven, then drain and crumble them; shred 1 to 1 1/2 cups sharp cheddar and chop cilantro if using.
5. When the chicken is done, remove the breasts to a cutting board and shred with two forks; return shredded chicken to the slow cooker and stir to combine so the cream cheese melts into the broth and becomes creamy.
6. Add the shredded cheddar cheese and most of the crumbled bacon, reserve a little for topping; stir until cheese is melted and the chili is creamy and well combined. If it seems too thin, remove the lid and cook on HIGH for 15 to 30 minutes to thicken. If too thick, stir in a splash more chicken broth.
7. Taste and adjust seasoning with salt and pepper; squeeze in the juice of 1 lime if you want a bright pop of flavor.
8. Serve bowls topped with remaining bacon, chopped cilantro and extra cheddar if you like. This goes great with tortilla chips, over rice, or with cornbread.
9. Leftovers keep well in the fridge for 3 to 4 days, and this chili freezes great in portions. Reheat gently on the stove so the cream cheese doesn’t separate.
Equipment Needed
1. Slow cooker (crockpot)
2. Cutting board and a sharp chef knife
3. Measuring cups and spoons
4. Can opener
5. Skillet or baking sheet for crisping bacon
6. Spatula or wooden spoon for stirring
7. Two forks for shredding the chicken
8. Colander for draining and rinsing beans
9. Cheese grater (or pre-shredded cheese bowl)
10. Small mixing bowl and spoon for the cream cheese if you wanna soften it faster
FAQ
Slow Cooker Cream Cheese Crack Chicken Chili Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (juicier and forgiving if you overcook) or use a rotisserie chicken, shredded, to cut cook time and add extra flavor.
- Cream cheese: use Neufchatel for a slightly lighter option, or stir in 1 cup plain Greek yogurt plus 4 oz cream cheese to keep creaminess but cut richness. For dairy free use vegan cream cheese.
- Black beans: pinto beans or kidney beans work great if thats what you have on hand, or use canned white beans for a milder, creamier bite.
- Bacon: swap with turkey bacon for less fat, or use cooked diced chorizo for a smoky spicy boost, or skip meat and add 1 tsp smoked paprika plus toasted pepitas for crunch.
Pro Tips
– Cube the cream cheese and let it come closer to room temp before you layer it in. Cold big chunks take forever to melt and can leave little lumps. Smaller pieces melt into the sauce way smoother.
– Cook the bacon a bit crispier than you think you want. It keeps some texture after sitting in the chili and the fat you save can be used to sauté the onions first for extra flavor.
– If the chili is too thin at the end, remove the lid and simmer on HIGH for 15 to 30 minutes to reduce, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir that in, then simmer a few minutes until it thickens. If it’s too thick, add broth a splash at a time so you don’t water it down.
– Taste and adjust at the end. The canned Rotel and ranch mix can vary a lot in salt and heat, so add salt, pepper, and lime juice gradually. Fresh lime really wakes it up, but add just a little at first so it doesn’t take over.
Slow Cooker Cream Cheese Crack Chicken Chili Recipe
I made Crock Pot Cream Cheese Chicken Chili three times this month and now I'm hoarding the recipe because it turns boring weeknights into something borderline addictive.
6
servings
577
kcal
Equipment: 1. Slow cooker (crockpot)
2. Cutting board and a sharp chef knife
3. Measuring cups and spoons
4. Can opener
5. Skillet or baking sheet for crisping bacon
6. Spatula or wooden spoon for stirring
7. Two forks for shredding the chicken
8. Colander for draining and rinsing beans
9. Cheese grater (or pre-shredded cheese bowl)
10. Small mixing bowl and spoon for the cream cheese if you wanna soften it faster
Ingredients
-
3 boneless skinless chicken breasts (about 1.5 lb), raw
-
1 (8 oz) package cream cheese, softened
-
1 (1 oz) packet ranch seasoning
-
1 (10 oz) can Rotel diced tomatoes and green chiles, undrained
-
1 (15 oz) can black beans, drained and rinsed
-
1 cup frozen corn, no need to thaw
-
1 cup low sodium chicken broth
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 to 1 1/2 cups shredded sharp cheddar cheese
-
4 to 6 slices bacon, cooked crisp and crumbled
-
Salt and freshly ground black pepper, to taste
-
Fresh cilantro, chopped for garnish (optional)
-
Juice of 1 lime, optional for squeezing over bowls
Directions
- Spray slow cooker with nonstick spray or rub a little oil, then add the 3 chicken breasts; pour in 1 cup low sodium chicken broth, 1 small chopped yellow onion, 2 minced garlic cloves, the entire can of Rotel (undrained), the drained and rinsed black beans, and 1 cup frozen corn.
- Sprinkle the 1 ounce packet of ranch seasoning over everything, add a pinch of salt and a few grinds of black pepper, then nestle the softened cream cheese (cut into cubes so it melts faster) on top.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken easily shreds with two forks.
- While the chili cooks, crisp 4 to 6 bacon slices in a pan or in the oven, then drain and crumble them; shred 1 to 1 1/2 cups sharp cheddar and chop cilantro if using.
- When the chicken is done, remove the breasts to a cutting board and shred with two forks; return shredded chicken to the slow cooker and stir to combine so the cream cheese melts into the broth and becomes creamy.
- Add the shredded cheddar cheese and most of the crumbled bacon, reserve a little for topping; stir until cheese is melted and the chili is creamy and well combined. If it seems too thin, remove the lid and cook on HIGH for 15 to 30 minutes to thicken. If too thick, stir in a splash more chicken broth.
- Taste and adjust seasoning with salt and pepper; squeeze in the juice of 1 lime if you want a bright pop of flavor.
- Serve bowls topped with remaining bacon, chopped cilantro and extra cheddar if you like. This goes great with tortilla chips, over rice, or with cornbread.
- Leftovers keep well in the fridge for 3 to 4 days, and this chili freezes great in portions. Reheat gently on the stove so the cream cheese doesn’t separate.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 352g
- Total number of serves: 6
- Calories: 577kcal
- Fat: 30.8g
- Saturated Fat: 14.2g
- Trans Fat: 0.2g
- Polyunsaturated: 3.3g
- Monounsaturated: 10g
- Cholesterol: 165mg
- Sodium: 756mg
- Potassium: 913mg
- Carbohydrates: 20.5g
- Fiber: 4.3g
- Sugar: 4.7g
- Protein: 50.5g
- Vitamin A: 700IU
- Vitamin C: 3mg
- Calcium: 232mg
- Iron: 1.9mg
