Slow Cooker Cream Cheese Crack Chicken Chili
This creamy Slow Cooker Crack Chicken Chili blends tender chicken, beans, cheese, and bacon into one easy, flavor-packed meal.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz diced tomatoes with green chilies
- 1 packet ranch dressing seasoning mix
- 1 packet taco seasoning mix
- 1 block 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon bits
- ½ cup chicken broth optional, for a thinner consistency
Instructions
- Place chicken breasts in the slow cooker. Add kidney beans, corn, and diced tomatoes with green chilies—no stirring needed.
- Evenly sprinkle ranch and taco seasoning on top. Leave it layered.
- Cube the cream cheese and scatter over the mixture. It’ll melt as it cooks.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken shreds easily. Keep the lid closed.
- Shred the chicken with two forks right in the pot. Mix gently to blend everything.
- Stir in cheddar and bacon bits. Add broth if you prefer a thinner consistency.
- Spoon into bowls and enjoy while hot—creamy, cozy, and delicious!