Okay, listen up! If you’re anything like me, you’re juggling a million things but still want to put something *amazing* on the table that feels like a warm hug. And, let’s be real, who has hours to stand over a stove every night? That’s where this recipe comes in, and trust me, it’s a game-changer. I’m talking about my absolute go-to, the one that disappears faster than I can make it: **Slow Cooker Cream Cheese Crack Chicken Chili**.
Seriously, the name says it all – “Crack” because it’s ridiculously addictive, and “Cream Cheese” because that’s the secret to its luscious, velvety texture. Forget those watery, sad chilis you might have had before. This one is rich, packed with flavor, and somehow manages to be both comforting and exciting all at once. My slow cooker is basically my best friend in the kitchen, and I’ve perfected quite a few recipes in it, but this chicken chili? This is the one I keep coming back to.
It all started because I needed something hearty and simple for busy weeknights. I played around with different chili ideas, but none had that creamy factor I was craving. Then, I had a moment of pure genius (or maybe just desperation and a block of cream cheese in the fridge!). Adding that smooth, tangy creaminess transformed everything. Now, it’s the recipe I share with everyone who asks, and I just *had* to share it with you too. Get ready for your new favorite slow cooker meal!
Why You’ll Love This Slow Cooker Cream Cheese Crack Chicken Chili
Okay, so why is *this* the chili you need in your life? Let me count the ways! It’s just ridiculously good, and it makes your life so much easier. Here’s the lowdown:
- Seriously Easy Prep: You basically just toss everything in the slow cooker. Minimal chopping, minimal fuss. My kind of cooking!
- Hardly Any Cleanup: One pot wonder, y’all! Fewer dishes means more time for, well, anything else!
- That Creamy Dreaminess: The cream cheese and cheddar melt into this incredible, velvety texture. It’s pure comfort food magic.
- Bursting with Flavor: The spices, the beans, the tomatoes, the chicken… it all comes together in a symphony of deliciousness.
- Totally Satisfying: This chili is hearty and filling. It sticks to your ribs in the best possible way.
- Perfect for *Anything*: Weeknight dinner? Potluck? Game day? This chili is always a winner and feeds a crowd easily.
Trust me, once you try this, you’ll understand the hype!
Ingredients for Slow Cooker Cream Cheese Crack Chicken Chili
Alright, let’s get down to the good stuff – what you actually need to make this magic happen! The beauty of this Slow Cooker Cream Cheese Crack Chicken Chili is that the ingredients are pretty standard, stuff you might even have in your pantry right now. No fancy trips needed! Here’s the lineup:
- 2 pounds boneless, skinless chicken breasts (the easy kind!)
- 1 medium onion, just roughly chopped
- 2 (15 ounce) cans Great Northern beans, make sure they’re drained and rinsed really well
- 2 (15 ounce) cans kidney beans, same deal – drained and rinsed
- 1 (15 ounce) can corn, just drain this one
- 2 (10 ounce) cans diced tomatoes with green chilies, don’t drain these, you want that liquid!
- 1 (1 ounce) packet ranch seasoning mix (the dry stuff!)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (adds such a nice depth!)
- 1/4 teaspoon cayenne pepper (totally optional, depends on how much heat you like!)
- 4 cups chicken broth
- 8 ounces cream cheese, needs to be softened
- 1 cup shredded cheddar cheese
- And for toppings, grab your favorites! Think sour cream, sliced green onions, maybe some extra cheddar cheese… get creative!
See? Simple stuff that comes together for something spectacular!
Ingredient Notes and Substitutions
Okay, a couple of quick thoughts on some of these. I really love using the diced tomatoes with green chilies because they bring a little kick without being overwhelming, plus that can of liquid is perfect. If you don’t have those, regular diced tomatoes are fine, you might just want to add a pinch of red pepper flakes or a small can of mild green chilies separately.
Beans! I use Great Northern and kidney because I like the mix of textures, but honestly, feel free to swap in black beans or pinto beans if that’s what you have. It’ll still be delicious! For a dairy-free version, you can often find dairy-free cream cheese and shredded cheddar these days – just check the labels! And that cayenne? Start small, you can always add more heat at the end with hot sauce if you want!
Equipment Needed for Slow Cooker Cream Cheese Crack Chicken Chili
Alright, before we dive into the super simple steps for this chili, let’s talk about what you’ll need. The star of the show, of course, is your trusty slow cooker! I use a pretty standard 6-quart one, which is perfect for this recipe and gives you enough space. You’ll also need some basic kitchen tools that you probably already have lying around:
- A 6-quart (or larger) slow cooker
- Measuring cups and spoons (for spices and broth)
- A good knife and cutting board (just for that onion!)
- And two forks – your secret weapon for shredding that chicken!
That’s really it! See? So minimal, just like the cleanup!
How to Prepare Slow Cooker Cream Cheese Crack Chicken Chili
Okay, here’s where the magic really happens with minimal effort! This Slow Cooker Cream Cheese Crack Chicken Chili practically makes itself while you go live your life. Seriously, it’s that easy. Just follow these simple steps:
- First things first, toss those boneless, skinless chicken breasts right into the bottom of your slow cooker. Don’t even worry about cutting them up first; the slow cooker will do all the hard work!
- Next, pile in your chopped onion, the drained and rinsed Great Northern beans, the drained and rinsed kidney beans, and the drained corn. Add those glorious cans of diced tomatoes with green chilies right on top – remember, liquid and all!
- Now for the flavor bombs! Sprinkle over the ranch seasoning mix, cumin, chili powder, smoked paprika, and that little bit of cayenne if you’re using it for some heat.
- Pour in the chicken broth. Make sure everything looks nicely submerged and happy in there. Give it a gentle stir just to settle things.
- Pop that lid on! Set your slow cooker to LOW and let it cook for 6 to 8 hours. If you’re in a bit more of a hurry (or just *really* craving chili), you can cook it on HIGH for 3 to 4 hours. You’ll know it’s ready when the chicken is totally opaque and pulls apart super easily with a fork.
- This is the fun part! Carefully take the cooked chicken breasts out of the slow cooker. Grab two forks and shred that chicken right up. It should be falling apart! Once it’s all shredded, put it back into the slow cooker with the chili.
- Now for the creamy goodness! Add your softened cream cheese (it helps if it’s room temperature so it melts smoothly!) and the shredded cheddar cheese. Stir everything together until both cheeses are completely melted and the chili turns wonderfully thick and creamy.
- Give it a final stir, taste and add a little salt or pepper if you think it needs it (the ranch seasoning has salt, so taste first!). And that’s it! Ladle it into bowls and get ready to customize with your favorite toppings!
See? So simple, and the result is absolutely incredible. Your house will smell amazing while it cooks, too!
Tips for Perfect Slow Cooker Cream Cheese Crack Chicken Chili
Okay, so you’ve got the steps down, but here are a few little tricks I’ve picked up to make sure your Slow Cooker Cream Cheese Crack Chicken Chili turns out absolutely perfect every single time. These are just little nudges to get you to chili nirvana!
- Spice Level: That cayenne is your friend if you like heat! But if you’re unsure, start with a tiny pinch or even leave it out. You can *always* add a dash of hot sauce to your bowl at the end if you decide you want more fire!
- Thickening Up: If you like your chili super thick, here’s a pro tip: once the chicken is shredded and back in, use the back of a spoon or a potato masher to gently mash some of the beans against the side of the slow cooker. This releases their starches and makes the chili wonderfully hearty!
- Chicken Doneness: Don’t rush it! The chicken *really* needs to be fork-tender so it shreds easily. If it’s still tough, just pop the lid back on and let it cook a little longer.
- Melting the Cheese: Make sure that cream cheese is softened! It makes stirring it in so much easier and smoother. And stir until *all* the cheese is melted and incorporated. You don’t want little pockets of un-melted cheese (though honestly, still delicious!).
Follow these little pointers, and you’re golden!
Frequently Asked Questions About Slow Cooker Cream Cheese Crack Chicken Chili
Okay, I get asked a few things pretty often about this amazing Slow Cooker Cream Cheese Crack Chicken Chili, so let’s tackle them right here! These are good questions, and I’m happy to share what I know.
Q: Can I use frozen chicken breasts?
A: You totally can! Just add them straight to the slow cooker with the other ingredients. You might need to add an extra 1-2 hours to the cooking time on low, or about an hour on high, just to make sure they’re cooked all the way through and super tender before shredding. Always check the internal temp to be safe!
Q: Can I make this on the stovetop instead?
A: Yes, you can! It won’t be a “slow cooker” recipe then, obviously, but you can brown the chicken in a pot first (or just add it raw if you prefer), then add all the other ingredients except the cheeses and simmer until the chicken is cooked through. Shred the chicken, return it to the pot, and stir in the cheeses. It’ll be faster, but I really think the slow cooker gives it that extra depth of flavor!
Q: How long does this cream cheese chicken chili last in the fridge?
A: This chili keeps really well! Once it’s cooled completely, transfer it to an airtight container. It should be good in the refrigerator for 3-4 days. It honestly tastes even better the next day as the flavors meld!
Q: Can I freeze this chili?
A: Absolutely! This slow cooker chicken chili freezes beautifully. Let it cool completely after cooking. Portion it into freezer-safe containers or bags, making sure to leave a little headspace. It will last in the freezer for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave.
Q: Is this chili spicy?
A: It has a little bit of a kick from the green chilies and the optional cayenne pepper, but it’s generally pretty mild. If you like things spicier, you can definitely increase the cayenne or add a pinch of red pepper flakes with the spices. If you prefer it completely mild, just skip the cayenne!
Serving Suggestions for Slow Cooker Cream Cheese Crack Chicken Chili
Okay, your Slow Cooker Cream Cheese Crack Chicken Chili is ready, smelling amazing, and looking all kinds of creamy! Now for the best part – making it your own! The toppings are half the fun, right? I love a big dollop of sour cream, a sprinkle of fresh sliced green onions, and definitely some extra shredded cheddar cheese melting on top. Crushed tortilla chips or Fritos add a great little crunch! And as for what to serve with it? A warm slice of cornbread is classic and perfect for soaking up all that creamy goodness, but it’s also great with a scoop of rice or just some plain old crackers. Enjoy every single bite!
Estimated Nutritional Information
Alright, for those of you keeping track (and even if you’re not!), here’s a little peek at the estimated nutritional breakdown for this Slow Cooker Cream Cheese Crack Chicken Chili. Now, keep in mind, this is just a general idea! Things like the exact brands you use for beans, cheese, and broth can tweak these numbers a bit. But this gives you a good starting point!
Print
Amazing Slow Cooker Cream Cheese Crack Chicken Chili
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
A creamy and flavorful chicken chili made easy in a slow cooker.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 2 (15 oz) cans great northern beans, drained and rinsed
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 2 (10 oz) cans diced tomatoes with green chilies, undrained
- 1 (1 oz) packet ranch seasoning mix
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, sliced green onions, extra cheddar cheese
Instructions
- Place chicken breasts in the slow cooker.
- Add chopped onion, great northern beans, kidney beans, corn, and diced tomatoes with green chilies to the slow cooker.
- Sprinkle in ranch seasoning mix, cumin, chili powder, smoked paprika, and cayenne pepper (if using).
- Pour in chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily.
- Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker.
- Add softened cream cheese and shredded cheddar cheese to the slow cooker. Stir until melted and combined.
- Serve hot and top with your favorite toppings.
Notes
- Adjust the amount of cayenne pepper to your spice preference.
- For a thicker chili, you can mash some of the beans against the side of the slow cooker.
- This chili freezes well. Let it cool completely before transferring to a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg
Keywords: slow cooker chili, cream cheese chili, crack chicken chili, chicken chili, easy chili recipe