Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Crack Chicken Chili

Pin RecipeReview Recipe
overhead shot of Crack Chicken Chili in a bowl
This creamy crack chicken chili is loaded with all the best ingredients, including bacon, chicken, cream cheese, and gooey melted cheese.
Jump to Recipe
Table of Contents
  1. Crack Chicken Chili Ingredients
  2. How to Make This Crack Chicken Chili Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Chili season is officially in full swing, and this crack chicken chili is our new favorite hearty and filling recipe; plus, it’s a breeze to throw together in the slow cooker. This insanely delicious dish is made with shredded chicken, bacon, and lots of cheese – perfect for satisfying any craving.

close up shot of Crack Chicken Chili in a bowl

Crack Chicken Chili Ingredients

Crack Chicken Chili raw ingredients that are labeled

You’ll need:

  • 2½ cups chicken broth
  • 1 (15.25-ounce) can of southwest corn with poblano and red peppers, do not drain
  • 1 (10-ounce) can of mild Rotel diced tomatoes and green chilies, do not drain
  • 1 (1-ounce) packet ranch seasoning mix
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3 medium-sized boneless skinless chicken breasts
  • 1 (15.25-ounce) can of black beans, drained and rinsed
  • 1¼ cups cooked and crumbled smoked bacon
  • 1 (8-ounce) package cream cheese, cubed
  • 2 cups fresh shredded Colby and Monterey jack cheese
  • 1½ tablespoons chopped fresh cilantro (optional garnish)

PRO TIP:

If you are pressed for time, you can substitute rotisserie chicken from the grocery store for the raw chicken breasts. Instead of cooking on high for 4 hours, you can reduce the cooking time for the base of the chili to 2 hours. Add the shredded rotisserie chicken 30 minutes before serving.

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You can substitute frozen chicken breasts for fresh chicken breasts in this cream cheese chicken chili. You will need to increase the cooking time to 6 hours on high or 8 hours on low.

CHILI POWDER: You can substitute the chili powder with cayenne pepper or chipotle chili powder.

How to Make This Crack Chicken Chili Recipe

STEP ONE: Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.

STEP TWO: Add the chicken broth, southwest corn, Rotel tomatoes, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.

chicken broth, corn, rotel, ranch mix, onion powder, chili powder, salt, and pepper whisked in a cup

STEP THREE: Place chicken breasts in the bottom of the prepared crock pot.

STEP FOUR: Sprinkle the black beans on top of the chicken.

black beans sprinkled on top of the chicken in a crock pot

STEP FIVE: Pour the chicken broth mixture over the black bean layer.

chicken broth mixture poured over the black bean layer in a crock pot

STEP SIX: Sprinkle the crumbled cooked bacon over the broth mixture.

add bacon to the broth mixture in a crock pot

STEP SEVEN: Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.

cream cheese added to the bacon mixture in a crock pot

STEP EIGHT: When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.

OUR RECIPE DEVELOPER SAYS

Chicken is cooked when the internal temperature reaches 165°F.

chicken breast cut on a wooden board

STEP NINE: Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.

STEP TEN: Stir in the shredded cheese.

shredded cheese stirred in the crock pot

STEP ELEVEN: Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot.

PRO TIP:

If you are serving a crowd, you can keep your chili on a warm setting in the slow cooker while serving.

add chicken back into the crock pot and stir to combine

How To Serve

You can serve this slow cooker cream cheese crack chicken chili with crackers, over rice, with cornbread (my favorite), or with tortilla chips or corn chips. This is an easy meal to make on a busy weeknight, and we guarantee the whole family will gobble it up.

For more slow cooker recipes to add to your repertoire, check out our slow cooker butter chicken and slow cooker beef and potatoes.

Storage

IN THE FRIDGE: Store any leftover slow cooker crack chicken chili in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: This creamy chili freezes very well for up to 3 months. Allow the chili to thaw overnight in the refrigerator before reheating. You can also freeze it in individual containers for a school lunch or work lunch option.

close up shot of Crack Chicken Chili in a crop pot

This easy chili recipe is the perfect comfort food when the weather cools down. With minimal prep time, it makes a great choice when life gets busy, and you need to get a hearty meal on the table fast.

FREQUENTLY ASKED QUESTIONS

Can you make this with frozen chicken breasts?

You can use frozen chicken in this easy recipe, but you will need to increase the cooking time to 6 hours on high or 8 hours on low.

Can I freeze the leftover crack chicken chili?

This slow cooker recipe is a great meal to freeze. Just store it in an airtight container or a freezer bag for up to three months.

Can I use chicken thighs in this chicken crack chili recipe?

This creamy dish would taste delicious with either chicken breasts or chicken thighs if your family prefers dark meat.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
overhead shot of Crack Chicken Chili in a bowl

Crack Chicken Chili

No ratings yet
This creamy crack chicken chili is loaded with all the best ingredients, including bacon, chicken, cream cheese, and gooey melted cheese.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10

Ingredients
  

  • cups chicken broth
  • 15.25 ounces southwest corn with poblano and red peppers, do not drain
  • 10 ounces mild Rotel diced tomatoes and green chilies, do not drain
  • 1 ounces ranch seasoning mix
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3 medium boneless skinless chicken breasts
  • 15.25 onces black beans, drained and rinsed
  • cups smoked bacon, cooked and crumbled
  • 8 ounces cream cheese, cubed
  • 2 cups fresh shredded Colby and Monterey jack cheese
  • tablespoons chopped fresh cilantro, optional garnish

Instructions
 

  • Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
  • Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.
  • Lay the chicken breasts in the bottom of the prepared crock pot.
  • Sprinkle the black beans on top of the chicken.
  • Pour the chicken broth mixture over the black bean layer.
  • Sprinkle the crumbled cooked bacon over the broth mixture.
  • Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.
  • When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
  • Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
  • Stir in the shredded cheese.
  • Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot

Notes

  • If you are pressed for time, you can substitute rotisserie chicken from the grocery store for the raw chicken breasts. Instead of cooking on high for 4 hours, you can reduce the cooking time for the base of the chili to 2 hours. Add the shredded rotisserie chicken 30 minutes before serving.
  • Chicken is cooked when the internal temperature reaches 165°F.
  • If you are serving a crowd, you can keep your chili on a warm setting in the slow cooker while serving.

Nutrition

Calories: 391kcal | Carbohydrates: 15g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 1122mg | Potassium: 421mg | Fiber: 2g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 6mg | Calcium: 213mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Leave a Comment

Recipe Rating




Comments