Crockpot Crack Chicken Chili with Cream Cheese

Overhead view of a bowl of chili for the feature image.

Crockpot Crack Chicken Chili with Cream Cheese

Creamy crockpot crack chicken chili loaded with tender chicken, bacon, Ranch, Rotel, black beans, and cream cheese. Just 5 minutes of prep for an easy, hearty dinner that practically cooks itself.

Course Main Dish - Chicken

Cuisine American - Southern

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 471kcal

Author Marye Audet-White

Equipment

Slow Cooker

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 do not use low fat or reduced fat.
1 cup shredded cheddar cheese
green onions for garnish

Instructions

Place chicken at bottom of slow cooker.
Add the corn, black beans, Rotel, chicken broth, cumin, chili powder, chopped onion, Ranch seasoning, and bacon. Stir together, then place the cream cheese on top.
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

Storage:

Place cooled chili in an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Frozen chili may separate a little when thawed. Reheat it gently and stir well until it comes back together.

Nutrition