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Cream Cheese Crack Chicken Chili

A hearty, creamy chili featuring tender chicken and flavorful ingredients, perfect for busy weeknights and crowd-pleasing gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless skinless chicken breasts
  • 1 can 11-oz corn, drained
  • 1 can 15-oz black beans, drained and rinsed
  • 1 can 10-oz diced tomatoes and green chilies, undrained
  • 2 cups chicken broth
  • 1 cup cooked chopped bacon Can substitute turkey or chicken sausage
  • 1 packet 1-oz ranch dressing mix
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 package 8-oz cream cheese
  • 1 cup shredded cheddar cheese

Method
 

Preparation
  1. Place the chicken breasts at the bottom of your slow cooker.
  2. Add the drained corn, rinsed black beans, diced tomatoes with green chilies (including the liquid), and chicken broth.
  3. Sprinkle in the ranch dressing mix, cumin, chili powder, and onion powder. Toss everything together to combine.
  4. Lay the cream cheese on top of the chicken mixture.
  5. Cover the slow cooker with the lid and set it to LOW. Cook for 6-8 hours.
Finishing
  1. Once cooked, carefully remove the chicken and shred it using two forks. Return the shredded chicken back to the slow cooker.
  2. Stir in the shredded cheddar cheese until it melts and incorporates into the chili.

Notes

Serve with garnishes like chopped green onions, cilantro, or sour cream. Best enjoyed with tortilla chips or warm bread rolls. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.