This slow cooker Crack Chicken Chili recipe is quick and easy to prepare and is packed with lean protein, fiber, and plenty of spice; it’s filled with addictively delicious flavors that make a hearty homemade dinner.
Made with chicken, broth, corn, diced tomatoes and green chilies, Ranch seasoning, onion powder, chili powder, black beans, bacon, cream cheese, and shredded Colby and Monterey jack, this is classic comfort food that cooks itself in the crockpot.
Crockpot Cream Cheese Crack Chicken Chili
Our Crack Chicken Chili crockpot recipe takes only 10 minutes to prepare using simple ingredients that are combined in a slow cooker to create a delicious one-dish dinner.
I love crockpot chicken chili recipes that literally let you “dump and go” – this set-it-and-forget-it method means I can step away as it simmers and later serve a satisfying slow cooker chicken chili meal that my family goes crazy for.
My creamy crack chicken crock pot chili is smoky like my One-Pot Chili mac, easy like my Instant Pot Chili, and cheesy like my Baked Crack Chicken, but this chicken chili recipe requires no babysitting or simmering on the stove!
With the same rich taste and thick texture of the traditional type of white chicken chili, this chili recipe is the ultimate gluten-free, low-carb, keto-friendly dish for dieters and non-dieters alike!
Why We Love This Crock Pot Crack Chicken Chili Recipe
- Quick and easy to prepare in minutes.
- Uses a handful of simple ingredients.
- A big warm bowl of chicken chili is the perfect ending to a cold, crisp day.
- Addictive flavor combination of ranch dressing, cheese, and bacon.
- A quick weeknight dinner that can be made ahead or prepared as a freezer meal.
- Perfect for tailgates, game day, and weekday dinners.
More Easy Slow Cooker Recipes
Why is this dish called crack chicken?
Rumor has it that Crack Chicken is addicting, just like crack. Many people find the combination of ingredients addictively delicious (bacon, ranch, cheese), thus it was dubbed “crack” chicken. Try it and you’ll see why it’s so irresistible!
Ingredients
- Chicken broth
- Can of southwest corn with poblano and red peppers: Make sure you do not drain!
- Mild Rotel diced tomatoes and green chilies: Make sure you do not drain!
- Packet ranch seasoning mix
- Onion powder
- Chili powder
- Kosher salt
- Cracked black pepper
- Boneless skinless chicken breasts
- Can of black beans
- Smoked bacon
- Cream cheese
- Colby and Monterey jack cheese
- Fresh cilantro (optional garnish)
Substitutions and Additions
- Swap The Seasoning: You can substitute the chili powder with cayenne or chipotle chili powder.
- Choose Your Chicken: I used white meat boneless breasts in my crock pot chicken chili recipe, but cooked and shredded chicken, either from a rotisserie chicken or leftovers work well too. If you prefer the taste of dark meat, you can use boneless skinless chicken thighs.
- Switch The Spice Level: You can easily adjust how spicy this crack chicken chili is by adding more or less chili powder. If you double it you get a nice, fiery dish and if you cut it in half you get the flavor of chili without the burn. You can also use one (or two!) cans of “hot” Rotel instead of the mild, which will increase the spice level quickly.
- Tasty Toppings: Top your chili with cheddar cheese, tortilla chips, olives, salsa, Fritos, sour cream, sliced avocado, jalapeños, fresh cilantro, or parsley for extra flavor and texture.
Recommended Tools
- 5 to 7-quart crock pot
- Nonstick cooking spray or a disposable crock pot liner
- Mixing bowl
- Whisk
- Forks
See Full Recipe Card Below
Jump to RecipeHow to Make Crack Chicken Chili
- Make The Broth Mixture: Whisk together the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper.
- Prepare The Crock Pot: Lay the chicken breasts in the bottom of the crock pot, cover with the black beans, pour the broth mixture over the black bean layer, sprinkle with bacon, and top with cream cheese.
- Cook: Cook on high for 4 hours or 6 hours on low.
- Shred The Chicken: Remove the chicken breasts and shred the chicken with 2 forks.
- Stir: Stir the contents of the crock pot until the cream cheese is mixed in and melted. Stir in the shredded cheese, add in the shredded chicken, and stir to combine.
- Serve: Garnish with chopped cilantro. Serve while hot. Enjoy!
Tip From Our Recipe Developer
- I prefer to use full-fat cream cheese for this recipe. You can use reduced-fat cream cheese, but it won’t be as thick or creamy.
- Use freshly shredded cheese instead of packaged pre-shredded cheese. They have additives in the bags to prevent clumping and they do not melt as well as a block of cheese that you shred yourself.
- If you choose to freeze the chili, you can freeze it in individual containers for a school lunch or work lunch option.
- You can serve the chili with crackers, over rice, with cornbread (my favorite), or with corn chips.
Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: This chili freezes very well for up to 3 months. Allow the chili to thaw overnight in the refrigerator before reheating.
- To Reheat: Reheat the chili on the stovetop or in the microwave until heated through.
What Other Meals Can I Make With My Leftover Chili?
Leftover chili can be used in other delicious recipes to create a new dinner dish. Use your chili in my Chili Cheese Dog Casserole recipe, Chili Cheese Dip, or Chili Cornbread Casserole.
What to Serve with Chicken Chili
- Olive Garden Salad
- Feta and Bacon Green Beans
- Roasted Cauliflower Popcorn
- Tomato Cucumber Salad
- Broccoli Salad
More of Our Favorite Recipes
- Rotel Dip
- Apple Cider Doughnut Cake
- No-Bake Pumpkin Pie
- Taco Spaghetti
- Reese’s Peanut Butter Cup Pie
- King Ranch Chicken Casserole
- Cream of Mushroom Soup
- Texas Cowboy Stew
Crack Chicken Chili
Serves — 10
Crack Chicken Chili is hearty and flavorful comfort food that cooks itself in the crockpot. Loaded with protein, fiber, and plenty of ranch seasoning and cream cheese, there's nothing better than a big bowl of homemade chili.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Ingredients
- 2½ cups chicken broth
- 15.25 ounce can of southwest corn with poblano and red peppers do not drain
- 10 ounce can mild Rotel diced tomatoes and green chilies do not drain
- 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
- 15.25 ounce can of black beans drained and rinsed
- 1¼ cups cooked and crumbled smoked bacon
- 8 ounce package of cream cheese cubed
- 2 cups fresh shredded Colby and Monterey jack cheese
- 1½ 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.
Jenn’s Notes
Servings: 10 – 1 cup servings
Cook Time: 4 hours on High – or – 6 hours on Low
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: This chili freezes very well for up to 3 months. Allow the chili to thaw overnight in the refrigerator before reheating.
- To Reheat: Reheat the chili on the stovetop or in the microwave until heated through.
- I prefer to use full fat cream cheese for this recipe. You can use reduced-fat cream cheese, but it won’t be as thick or creamy.
- Use fresh shredded cheese instead of packaged pre-shredded cheese. They have additives in the bags to prevent clumping and they do not melt as well as a block of cheese that you shred yourself.
- If you choose to freeze the chili, you can freeze it in individual containers for a school lunch or work lunch option.
- You can serve the chili with crackers, over rice, with cornbread (my favorite), or with corn chips.
Nutrition Info
Calories: 438kcal | Carbohydrates: 19g | Protein: 23g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 1382mg | Potassium: 520mg | Fiber: 4g | Sugar: 2g | Vitamin A: 867IU | Vitamin C: 5mg | Calcium: 240mg | Iron: 2mg
Does anyone think this would taste weird with ground beef instead of chicken?
This is a go to! So easy and flavorful. Followed recipe exactly but I used boneless thighs for 6 hours on low because they don’t dry up like breasts in the crock pot. My husband who does NOT like dark meat and absolutely loves this!