I love chili, and this slow cooker Crack Chicken Chili recipe is a creative and scrumptious take. This recipe is made completely in the slow cooker with minimal prep and work needed from you. The tender chicken, creamy beans, and cheesy flavor are to die for.
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 6-7 hours on low
- 🍴 Servings: 10
- 🧄 Flavor Profile: Rich, creamy, smoky, and savory with a touch of tang from the tomato sauce and ranch.
- 🍚 Best Served With: Cornbread, tortilla chips, or a simple green salad.
- 🧊 Make Ahead?: Yes! Store in the fridge up to 3 days or freeze for up to 3 months.
Summarize and Save This Content On
If you're unsure of what to make for dinner, easy slow cooker meals are a great go-to. You set it up in the morning, and it's cooked to perfection by the evening. This particular chicken chili is thick and rich, and each bite is bursting with savory flavor. The cheese and bacon are my favorite parts!
Some more tasty crack recipes include crack chicken sliders and cowboy crack dip.
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Why You'll Love This Recipe
- It's a one-pot recipe: This entire cream cheese crack chicken chili is made in only the slow cooker. There's no prior cooking required!
- It's a crowd-pleaser: Everyone loves this cheesy chicken chili, even picky eaters and kids.
- It's inexpensive: I love keeping this on the dinner rotation because of its low-cost ingredients. It's an affordable recipe that's also delicious.
Ingredients
All the essential components of this slow cooker chicken chili are listed below. There's minimal prep for them, too.
- Chicken: I prefer boneless, skinless chicken breasts because they become very tender and easy to shred. You may use boneless skinless chicken thighs, but just keep in mind that they take a little longer to cook and are not as easy to shred.
- Beans: Pinto and black beans are a little firmer than white beans, so they stand up to longer cooking time in the crockpot. Ensure they are rinsed and drained before you add them.
- Tomato sauce: I enjoy the extra flavor that tomato sauce adds to the chili. It provides a subtle sweetness and acidity that balances out the other ingredients, too.
- Cream cheese: Not only does this add creaminess, but it helps to thicken the chili as well. Cut it into cubes so that it melts more evenly.
- Bacon: I love the savory flavor that bacon adds to this crack white chicken chili. I add it towards the end of the cooking process to keep it from becoming too soft and chewy. Reserve some for garnishing, too.
- Ranch seasoning mix: This seasoning is one of my favorite shortcuts. All it takes is one packet to add plenty of flavor to your chicken chili. I add a couple more spices for smokiness, but most of the flavor is from the ranch.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Buffalo-style: Stir in your favorite buffalo sauce to make a creamy buffalo chicken version.
- BBQ: Use BBQ sauce for a sweet and smoky flavor.
- Add spicy seasoning: Bring the heat by using a Cajun seasoning blend in place of the ranch mix, or just add some cayenne peppers.
How to Make Crack Chicken Chili in the Crock Pot
Ensure that you drain the canned beans and corn, and then spray the crockpot with nonstick cooking spray. You can also use a crockpot liner!
Step 1: Add chicken and onions. Layer the chicken breasts and onions on the bottom of the crockpot, and then season with salt and pepper.
Step 2: Top with canned items and cream cheese. Next, layer the beans, corn, diced tomatoes, and sauce into the slow cooker. Top those ingredients with cubes of cream cheese.
Step 3: Stir in seasoning, broth, and bacon. Now, you can pour in the broth and add the spices, ranch seasoning, and half the bacon pieces. Stir the mixture gently, leaving the cream cheese on top.
Step 4: Cook and shred the chicken. Pop the lid on and cook the chili for 6-7 hours on low or 3-4 hours on high. Then, remove the chicken breasts and shred them once fully cooked.
Step 5: Whisk the chili. Next, whisk the chili until the cream cheese is well incorporated, and then return the shredded chicken to the pot.
Step 6: Finish with bacon and cheese. Garnish it with the remaining chopped bacon and shredded cheese. Enjoy!
Recipe Tips
- Layer it properly: When adding the ingredients to your slow cooker, layer them the same as I do in the recipe. The chicken should always go on the bottom, closest to the heat source, and the other ingredients should be poured on top, with the cream cheese last.
- Don't overfill the crockpot: You shouldn't be filling your crockpot more than ⅔. If you are, it's too small. I find that a 6 qt is perfect for this chicken chili recipe.
- Don't stir until the end: Allow the chili ingredients to cook layered and then stir them at the end. This will prevent the cream cheese from curdling.
Another delicious, creamy chicken chili recipe to try is this white chicken chili.
Are you a hard core chili lover and you enjoy recipes like this one? If yes, you really should check out our crockpot chili mac, It's out of this world good and loved by the masses.
Storage Directions
- Storing: Store leftover chicken chili in an airtight container and keep it in the refrigerator for up to 3 days. You may freeze it for up to 3 months.
- Reheating: Reheat the chili in a saucepan over low heat for 8-10 minutes to keep it from separating. Thaw the chili overnight in the fridge before reheating it, if frozen.
- Make Ahead: You may do some tasks, such as chopping onions, before you get started on the chili. It requires very minimal prep, so there's not much needed in advance.
Serving Suggestions
- Sprinkle croutons on top of your chicken chili, or make ranch oyster crackers and wonton crisps.
- Other toppings like salsa pesto, and jalapeno hot sauce would complement this chili so well!
- Make a fresh side of cucumbers in vinegar or pasta salad to complete your simple meal.
Recipe FAQs
Sure! Cook it covered over a medium simmer for around 30 minutes or until the chicken is fully cooked (to an internal temperature of 165 degrees F) and tender.
This happens if you don't drain the canned ingredients, which include the beans and corn. If you find the chili is still a little thin, you can make a slurry with cornstarch or add more cream cheese.
Once the chicken is almost fall-apart tender and easy to shred, the chili is done!
More Delicious Chili Recipes
Do you like chili recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crack Chicken Chili
Ingredients
- 2 boneless skinless chicken breasts
- 3 cups chicken broth
- 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
- 1 small yellow onion chopped
- 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 with chopped onion and season with salt and pepper.
- Add the pinto beans, black beans, corn, diced tomatoes with green chilis, tomato sauce and Scatter the cubed cream cheese over the top
- Stir in the ranch seasoning mix, chili powder, and cumin.
- 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 and the rest of the bacon before serving.
Video
Notes
- Try making this chicken chili recipe on the stovetop instead of in the slow cooker.
- Ensure that you layer the ingredients as listed in the recipe so that everything cooks properly.
- Use the right-sized crockpot so you don't overfill. This ensures that it doesn't overflow and that all of the ingredients cook thoroughly.
Anonymous says
the recipe calls for 2 five ounce cans of red kidney beans, im thinking this should be 15 oz cans?
Karin and Ken says
Yes! I can’t thank you enough for taking the time to let me know of the error! This chili is a favorite of ours. I hope you enjoy it as much as we do! Thank you again. Karin