It's amazing what a packet of Ranch seasoning can do for this creamy chili!
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❤️ Why you'll love it
- The easiest of slow cooker recipes
- Hearty and cheesy with a little kick of Southern flavor
- Dinner for the whole family, or great with tortilla chips on game-day
Out of all the good chili recipes on the market, creamy crack chicken chili is a front-runner.
It gets its name because it's just so addictive—not only the flavor, but you'll be hooked on how easy it is to make, too!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Place chicken in the crock pot and add a packet of ranch seasoning.
- Add the remaining ingredients and place cream cheese on top.
- After the cook time has elapsed, shred the chicken.
- Stir in shredded cheese and serve.
🥫 Storage
Because it's made in the slow cooker, cream cheese crack chicken chili is super flavorful and tender. For that reason, it also keeps really well.
Cool the chili to room temperature before storing it. Then, simply transfer any leftovers to an airtight container and refrigerate or freeze.
In the fridge, it'll last for four to five days. Crack chicken chili in the freezer lasts for up to three months.
Let frozen chili thaw in the fridge, or feel free to use the defrost setting on your microwave. Then, you can reheat the leftovers in the microwave.
For larger servings, I recommend using the stove to evenly rewarm your chili. Pop it into a large pot set over medium heat and stir occasionally, until warmed through.
📖 Variations
This slow cooker crack chicken chili recipe is one of my tried-and-true favorites, especially because you can very easily swap in whatever you're craving.
- I prefer to use boneless skinless chicken breasts because a few feed the entire family. You can use thighs or tenders, too.
- If you want to use cooked chicken (like chopped rotisserie chicken) instead of raw, go ahead! However, in that case, I'd just let everything simmer in a dutch oven as the total cook time will be reduced!
- Use fresh, frozen, or canned (and drained!) corn. It doesn't matter!
- If you don't have black beans, you can use white chili beans, red kidney beans, or pinto beans.
- If you can't find the Rotel tomatoes with green chiles, just use regular Rotel tomatoes and a separate small can of green chiles.
- Out of chicken broth? Bummer! You can use water, but you'll miss out on a little bit of extra poultry flavor.
- If you think traditional chili is too mild, add some cayenne pepper or increase the chili powder to meet your spice-lovin' needs.
- I prefer a thicker chili, but if you like it soupy, add extra broth.
- Have some extra produce to use up? Feel free to add some minced garlic, diced jalapeno, or bell peppers.
- Instead of cheddar, you can stir in your favorite Mexican blend or shred a block of American cheese.
- Don't forget to garnish with your favorite toppings! We like to add sour cream, green onions, fresh tomatoes, and extra hot sauce for the adults!
- If you have leftover rotisserie chicken, you can stir that in at the end to bulk up your cream cheese chicken chili!
💭 Things to know
Expert Tip: Buy the foil package cream cheese, not the kind in a tub. And, don't go for reduced fat, either. It'll make your crack chicken chili thin and watery.
- Use two forks to easily shred the chicken into small pieces. Pull the forks away from each other to separate large chunks.
- Crockpot chicken usually comes out falling-apart tender, so you likely won't have to do too much shredding at all.
- Use the "warm" setting on your crockpot to keep the food hot for serving at parties—like when you're crowned the winner at the next chili cook-off!
👩🍳 FAQs
White chili generally usually uses chicken, broth, and green chilies. On the other hand, a regular chili is made with emphasis on red chilies and tomatoes. Red chili more often is made with ground beef.
Yup, even though it has tomatoes in it! Since it's made with chicken and broth, crack chicken chili technically makes the cut as a white chili recipe.
Flavor, flavor, flavor! Notice how I didn't bother you in the recipe card with needing to add 17 different spices? Yeah, I prefer an easy chili recipe, too. You're welcome, honey!
According to the USDA, raw, fresh chicken breasts are best in a slow cooker. However, certain brands of slow cookers do allow you to cook meat from frozen. Check your user manual for specifics on how to adjust the cooking time.
The Philadelphia brand cream cheese tastes the best, but as long as you go for a full-fat variety, any brand will do.
Nah, they're pretty mild. Plus, with the cream cheese and cool ranch seasoning, I'd rate it a 2-3 on a level of 1-10 spiciness.
📚 Related recipes
- Chicken recipes are always the most popular, and this easy Crockpot Ranch Chicken is no different. The veggies cook right in there with the chicken, which makes Mom one very happy chef.
- Slow-Cooker White Chicken Chili is always a popular autumn dinner in my household—we love the flavors of cilantro and pepper jack cheese!
- Cowboy Soup is a midwestern-style chili and packed with tender beef, plenty of beans, and, of course, macaroni! Try it and you'll be hooked!
🍽️ Serve with...
📞 The last word
I don't love the name of this crockpot chicken chili but I DO love the flavor and, I have to admit, it's pretty addictive.
Be careful it's likely to become one of your favorite recipes.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crack Chicken Chili
Print Pin Recipe SaveEquipment Needed
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 2 cups corn kernels
- 1 cup onion, chopped
- 15- ounces black beans, drained and rinsed
- 10 ounces Rotel diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 6 ounces bacon, cooked and cut up
- 1 ounce packet ranch seasoning & salad dressing mix
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- green onions for garnish
Instructions
- Place chicken at bottom of slow cooker.
- Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
- Cover with lid and cook on LOW for 6-8 hours.
- Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.
Notes
- Be sure to use regular full fat cream cheese. Do not used the whipped kind in a tub or low fat.
- Use two forks to easily shred the chicken into small pieces. Pull the forks away from each other to separate large chunks.
- Crockpot chicken usually comes out falling-apart tender, so you likely won't have to do too much shredding at all.
- Use the "warm" setting on your crockpot to keep the food hot for serving at parties—like when you're crowned the winner at the next chili cook-off!
Christine
Awesome recipes. Thank you for sharing.