Go Back
Slow Cooker Cream Cheese Crack Chicken Chili

Slow Cooker Cream Cheese Crack Chicken Chili

Slow cooker cream cheese crack chicken chili is a game-changer for busy weeknights, offering a flavor-packed, incredibly easy meal that’s as satisfying as it is straightforward to prepare. This recipe transforms simple ingredients into a comforting bowl of deliciousness, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Course: Chili, Main Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs If using breasts, you can leave them whole or cut them in half to ensure they cook through evenly.
  • 1 16-ounce package cream cheese, softened
  • 1 1.25-ounce package ranch seasoning mix
  • 1 1-ounce package taco seasoning mix
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes with green chilies, undrained
  • 1 10-ounce can Rotel diced tomatoes with green chilies, undrained (if you want it a little spicier, use the hot variety)
  • 1/2 cup chicken broth or water
  • 1 4-ounce can diced green chilies, undrained (optional, for extra flavor and heat)
  • salt to taste
  • freshly ground black pepper to taste
Optional garnishes
  • Shredded cheddar cheese
  • sour cream
  • chopped cilantro
  • sliced jalapeños
  • crushed tortilla chips

Equipment

  • Slow Cooker
  • Medium Bowl
  • Cutting Board

Method
 

  1. Place the boneless, skinless chicken breasts or thighs into the bottom of your slow cooker. If using breasts, you can leave them whole or cut them in half to ensure they cook through evenly.
    2 pounds boneless, skinless chicken breasts or thighs
  2. In a medium bowl, combine the softened cream cheese, ranch seasoning mix, and taco seasoning mix. Stir until well combined and a thick paste forms.
    1 16-ounce package cream cheese, softened, 1 1.25-ounce package ranch seasoning mix, 1 1-ounce package taco seasoning mix
  3. Dollop spoonfuls of the cream cheese mixture evenly over the chicken in the slow cooker. Don't worry about spreading it perfectly; it will melt and blend as it cooks.
    1 16-ounce package cream cheese, softened, 1 1.25-ounce package ranch seasoning mix, 1 1-ounce package taco seasoning mix
  4. Add the rinsed and drained black beans to the slow cooker. Next, pour in the undrained can of diced tomatoes with green chilies and the undrained can of Rotel diced tomatoes with green chilies. If you’re using the optional canned green chilies for an extra kick, add those now as well.
    1 15-ounce can black beans, rinsed and drained, 1 15-ounce can diced tomatoes with green chilies, undrained, 1 10-ounce can Rotel diced tomatoes with green chilies, undrained, 1 4-ounce can diced green chilies, undrained
  5. Pour in the 1/2 cup of chicken broth or water. This will help everything to meld together during the cooking process.
    1/2 cup chicken broth or water
  6. Season the contents of the slow cooker with salt and freshly ground black pepper. Remember that the taco and ranch seasoning mixes already contain salt, so taste and adjust at the end if necessary.
    salt, freshly ground black pepper
  7. Cover the slow cooker and cook on Low for 4-6 hours or on High for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  8. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
    2 pounds boneless, skinless chicken breasts or thighs
  9. Return the shredded chicken to the slow cooker. Stir everything together until the cream cheese mixture has melted and created a thick, creamy, chili-like consistency.
    2 pounds boneless, skinless chicken breasts or thighs, 1 16-ounce package cream cheese, softened, 1 1.25-ounce package ranch seasoning mix, 1 1-ounce package taco seasoning mix
  10. Ladle the Slow Cooker Cream Cheese Crack Chicken Chili into bowls. Garnish with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, sliced jalapeños, or crushed tortilla chips.
    Shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, crushed tortilla chips

Notes

Once completely cooled, transfer any leftover chili to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze your chili in freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn. Frozen chili will keep well for up to 2-3 months. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if too thick. Microwave individual portions on medium power, stirring every minute. Thaw frozen chili in the refrigerator overnight before reheating.