Slow Cooker Cream Cheese Crack Chicken Chili Recipe

I combined chicken, corn, black beans, Rotel, ranch seasoning, cream cheese, bacon and cheddar in my Slow Cooker Cream Cheese Chicken Chili to reveal an unexpected blend of savory and creamy flavors.

I wasn’t expecting a chili to make me do a double take, but this Slow Cooker Cream Cheese Chicken Chili did. It’s messy, loud, and weirdly addictive, with softened cream cheese folding into Rotel diced tomatoes and green chiles to make a tangy, creamy thing that somehow works.

My Incredible Recipes always toss me a curveball and this one proved it, I kept sneaking tastes, trying to figure out why it hits different. There’s a curious texture and a spicy zip that keeps you guessing, you’ll serve it and no one will believe how good it is.

Ingredients

• Chicken breasts: Lean protein, fills you up, low carb, easy to shred.
• Cream cheese: Adds creamy fat, makes chili smooth and tangy.
• Rotel tomatoes and chiles: Bright tomatoes with mild heat and acidity.
• Black beans: Good fiber and plant protein, give body and earthiness.
• Sweet corn: Pop of sweetness, carbs and crunchy texture.
• Bacon: Smoky and salty, adds fat and big flavor, use sparingly cause it’s rich.
• Sharp cheddar: Melty, zippy cheese that boosts umami and richness.
• Yellow onion: Sweet when cooked, adds depth and aroma.
• Garlic: Pungent bite, small amounts go far, layers savory notes.

Ingredient Quantities

• 2 lb boneless skinless chicken breasts (about 2 large)
• 1 (8 oz) package cream cheese, softened (yes, softened)
• 1 (10 oz) can Rotel diced tomatoes and green chiles, undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can sweet corn, drained
• 1 cup low sodium chicken broth
• 1 (1 oz) packet ranch dressing seasoning mix
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 6 slices bacon, cooked until crisp and crumbled
• 2 cups shredded sharp cheddar cheese, divided
• Salt and black pepper, to taste
• Optional: sour cream, sliced green onions, chopped cilantro, lime wedges, tortilla chips for serving

How to Make this

1. Cook the bacon in a skillet until crisp, drain on paper towels and crumble; reserve a little bacon grease if you want extra smoky flavor later.

2. Soften the cream cheese (microwave 20 to 30 seconds or leave at room temp) so it melts easier.

3. Put the chicken breasts in the slow cooker and add the undrained Rotel, drained black beans, drained corn, diced onion, minced garlic, chicken broth, ranch seasoning packet, chili powder, cumin, a pinch of salt and some black pepper.

4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is cooked through and shreddable.

5. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker.

6. Add the softened cream cheese, about 1 1/2 cups of the shredded cheddar, and most of the crumbled bacon to the crock. Stir until the cheese is melted and the chili is creamy; if it seems too thin, cook uncovered on HIGH 15 to 30 minutes to reduce or whisk a tablespoon of cornstarch with 2 tablespoons cold water and stir it in to thicken.

7. Taste and adjust seasoning with salt and pepper if needed.

8. Ladle into bowls and top with the remaining cheddar and reserved bacon, then offer optional add-ins like sour cream, sliced green onions, chopped cilantro, lime wedges and tortilla chips.

9. Leftovers keep great in the fridge for 3 to 4 days; reheat gently on the stove or in the microwave, adding a splash of chicken broth if it’s gotten too thick.

Equipment Needed

1. Slow cooker (6 to 8 qt crockpot)
2. Skillet or frying pan for cooking bacon
3. Cutting board
4. Chef’s knife
5. Two forks for shredding the chicken
6. Measuring cups and measuring spoons
7. Can opener and a colander or fine mesh strainer to drain cans
8. Wooden spoon or heatproof spatula for stirring
9. Ladle and bowls for serving

FAQ

Slow Cooker Cream Cheese Crack Chicken Chili Recipe Substitutions and Variations

• Cream cheese: swap 1:1 with Neufchâtel for a lower fat option, or use mascarpone for a richer creaminess. If you want it lighter, stir in about 3/4 cup full fat Greek yogurt instead of the cream cheese but watch the texture cause yogurt is thinner.
• Chicken breasts: use boneless skinless chicken thighs (same weight) for more flavor and less drying, or shred a rotisserie chicken to save time and add extra seasoning.
• Rotel (diced tomatoes with chiles): use one 14.5 oz can diced tomatoes plus 1 to 2 tbsp canned green chiles or a chopped jalapeño if you like more heat. Fire roasted diced tomatoes work well too for a smoky note.
• Ranch seasoning packet: make a quick DIY mix instead of the packet 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. Or use a tablespoon of store bought ranch dressing for a milder, creamier flavor.

Pro Tips

– Soften the cream cheese properly. If you forget, cut it into small cubes and stir them into the hot shredded chicken so they melt faster; dont microwave it until it’s molten or it can get greasy and grainy.

– Cook the bacon extra crisp and save a tablespoon of the drippings. Crumbled bacon gives texture, and that little bit of bacon fat stirred in at the end adds smoky depth without making the whole pot greasy.

– Hold off on most of the salt until the end and brighten with acid. Canned Rotel and broth already have salt, so taste before salting. A squeeze of lime or a splash of vinegar at the end will lift the whole thing and make it taste fresher.

– Fix thickness and leftovers smartly. For a quick thicken use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) or cook uncovered to reduce; if you’re freezing, skip the cream cheese/extra cheddar before freezing and add them when you reheat, otherwise the dairy can separate. Reheat gently with a splash of broth so it doesnt dry out.