Creamy Crockpot Crack Chicken Chili
This comforting slow cooker chili combines tender chicken with savory bacon and ranch flavors for a meal your family will love.
recipesbynani.comThere is something special about coming home to the smell of dinner already waiting for you. This creamy chili is a favorite in my kitchen because it turns simple ingredients like chicken and bacon into a rich and hearty meal that feels like a big hug in a bowl.
My best tip for this recipe is to make sure your cream cheese is softened before you stir it in at the end. It helps the sauce get perfectly smooth and velvety without any lumps so every bite is delicious.
🧺 Ingredients
- 2 pounds boneless skinless chicken breasts
- 8 slices bacon, cooked and crumbled
- 1 packet dry ranch dressing mix
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 4 cups chicken broth
- 2 cans black beans, drained and rinsed
- 1 cup frozen corn
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
👩🍳Instructions
- 1
Place the chicken breasts at the bottom of your slow cooker.
- 2
Sprinkle the ranch seasoning, onion powder, garlic powder, and parsley over the chicken.
- 3
Pour the chicken broth over everything, then add the black beans and corn.
- 4
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 5
Remove the chicken and shred it with two forks, then return it to the pot.
- 6
Add the softened cream cheese and half of the crumbled bacon to the slow cooker, stirring until the cheese is melted and the chili is creamy.
- 7
Serve warm topped with the remaining bacon and shredded cheddar cheese.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can serve this chili over rice or with some crunchy tortilla chips on the side for extra texture.
Made this recipe? Let us know how it went.
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