This easy, delicious Slow Cooker Crack Chicken Chili is loaded with lean protein, fiber, and a perfect blend of spices, making it a hearty and addictive meal. Packed with chicken, broth, corn, tomatoes, green chilies, ranch seasoning, black beans, bacon, and creamy cheese, this dish is comfort food at its best, cooking itself to perfection in the crockpot!
CREAMY CROCKPOT CRACK CHICKEN CHILI
In just 10 minutes, you can prepare our Creamy Crack Chicken Chili for the crockpot with simple ingredients. This “dump and go” recipe is ideal for busy days—you can step away while the slow cooker works its magic, then return to a warm, cheesy chili that’s sure to satisfy. Similar to traditional white chicken chili, this recipe delivers the creamy, thick texture we all love, without needing constant attention. Plus, it’s gluten-free, low-carb, and keto-friendly, so everyone can dig in!
WHAT MAKES THIS RECIPE “CRACK CHICKEN”?
Known for its irresistible combination of bacon, ranch, and cheese, this recipe earned the nickname “Crack Chicken” for being addictively good. Give it a try, and you’ll understand why it’s so hard to stop at just one bowl!
INGREDIENTS
• Chicken broth
• Southwest corn (with poblano and red peppers; do not drain)
• Mild Rotel (diced tomatoes and green chilies; do not drain)
• Ranch seasoning mix
• Onion powder
• Chili powder
• Kosher salt
• Cracked black pepper
• Boneless, skinless chicken breasts
• Black beans
• Smoked bacon
• Cream cheese
• Colby and Monterey Jack cheese
• Fresh cilantro (optional garnish)
VARIATIONS AND ADDITIONS
• Seasoning Swap: For a twist, swap the chili powder for cayenne or chipotle chili powder.
• Chicken Options: Use boneless, skinless chicken breasts, rotisserie chicken, or even chicken thighs if you prefer dark meat.
• Adjust Spice Level: Customize the heat by adding more or less chili powder or using “hot” Rotel instead of mild.
• Extra Toppings: Add cheddar cheese, tortilla chips, olives, salsa, Fritos, sour cream, avocado, jalapeños, fresh cilantro, or parsley.
HELPFUL TOOLS
• 5 to 7-quart crockpot
• Nonstick spray or crockpot liner
• Mixing bowl and whisk
• Forks for shredding chicken
HOW TO MAKE SLOW COOKER CRACK CHICKEN CHILI
1. Make the Broth: Whisk together chicken broth, southwest corn, Rotel, ranch seasoning, onion powder, chili powder, salt, and pepper.
2. Layer Ingredients: Place chicken breasts in the crockpot, layer with black beans, pour broth mixture over the top, add bacon, and place cream cheese on top.
3. Cook: Cook on high for 4 hours or low for 6 hours.
4. Shred the Chicken: Remove chicken breasts, shred with two forks, then return to the pot.
5. Finish and Serve: Stir until cream cheese is melted and combined, add shredded cheese, mix well, then return shredded chicken to the pot. Garnish with cilantro and serve hot!
RECIPE TIPS
• Creaminess Counts: Full-fat cream cheese yields the best results, but reduced-fat can be used if desired.
• Cheese Melt: Shred cheese from a block for better melting. Pre-shredded cheeses don’t melt as smoothly due to additives.
• Freezer-Friendly: Freeze in individual containers for an easy school or work lunch option.
• Serving Ideas: Serve with crackers, over rice, with cornbread, or corn chips for added texture.
STORAGE
• To Store: Refrigerate leftovers in an airtight container for up to 5 days.
• To Freeze: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm up on the stovetop or in the microwave until thoroughly heated.
This Crack Chicken Chili is a cozy, satisfying, and easy-to-make meal that’s perfect for family dinners or meal prep. Enjoy!
Creamy Ranch Chicken Chili
This Creamy Ranch Chicken Chili is the ultimate cozy comfort food, effortlessly cooked in a crockpot. Packed with protein, fiber, and a rich blend of ranch seasoning and cream cheese, it’s a flavorful twist on traditional chili that’s sure to satisfy.
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 9 minutes mins
Course Main Course
Cuisine American
- 2½ cups chicken broth
- 15.25 oz can of southwest corn with poblano and red peppers do not drain
- 10 oz can mild Rotel diced tomatoes and green chilies do not drain
- 1 oz packet ranch seasoning mix
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp kosher salt
- 1 tsp cracked black pepper
- 3 medium-sized boneless skinless chicken breasts
- 15.25 oz can of black beans drained and rinsed
- 1¼ cups cooked and crumbled smoked bacon
- 8 oz package of cream cheese cubed
- 2 cups freshly shredded Colby and Monterey Jack cheese
- 1½ tbsp chopped fresh cilantro optional garnish
Lightly spray the inside of a 5 to 7-quart crockpot with nonstick cooking spray, or use a disposable crockpot liner.
In a medium bowl, whisk together the chicken broth, southwest corn, Rotel, ranch seasoning, onion powder, chili powder, salt, and pepper.
Place the chicken breasts in the bottom of the crockpot, then sprinkle the black beans over the chicken.
Pour the chicken broth mixture over the black bean layer.
Add the crumbled bacon on top of the broth, followed by the cubed cream cheese.
Cook on high for 4 hours or on low for 6 hours.
Once cooked, remove the chicken breasts and shred them using two forks.
Stir the broth and melted cream cheese until smooth, then mix in the shredded cheese.
Return the shredded chicken to the crockpot and stir to combine. Garnish with cilantro if desired. Serve hot and enjoy!