I love my Slow Cooker Cream Cheese Chicken Chili, where tender chicken breasts mingle with Rotel diced tomatoes and green chilies, black beans, and frozen corn. The blend of diced onion, garlic, cumin, and chili powder creates an intriguingly savory base, while cream cheese, cheddar, and bacon add a delightful creamy crunch that excites me every time.

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I just discovered the ultimate recipe and I can’t wait to share it with you. This Slow Cooker Cream Cheese Crack Chicken Chili is one of my all-time favorites from My Incredible Recipes.

It starts with 4 boneless, skinless chicken breasts that get slow cooked until they’re super tender. Then you toss in a can of Rotel with diced tomatoes and green chilies, a can of black beans and some frozen corn kernels to give it a burst of flavor and texture.

Add in a diced onion, a cup of chicken broth, and a pinch of cumin and chili powder this chili is a flavor bomb. The cream cheese and ranch dressing mix combine to make a rich sauce that about every bite is absolutely delicious.

And its not done yet, a sprinkling of shredded cheddar and crumbled bacon on top makes it unconditional. I know it sounds too good to be true but trust me you have to give it a try.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it’s super easy to throw together when I’m pressed for time – just toss everything in a slow cooker and let it do the work while I focus on other things. Second, I really dig how the cream cheese makes everything extra creamy and rich, giving the dish a real comforting vibe. Third, the added bacon and cheddar bring this nice, salty crunch and extra flavor that just makes each bite more exciting. And lastly, I appreciate the mix of spices and veggies that blend together so well – it’s like a balanced, hearty meal that tastes better the next day too.

Also, this dish is basically a slow cooker cream cheese crack chicken chili with chicken, corn, black beans, chicken broth, Rotel, cumin, chili powder, onion, ranch, bacon and cheddar cheese. It’s not perfect and sometimes might be a bit messy to follow, but that’s what makes it feel real and homey, like a meal straight out of my own kitchen.

Ingredients

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Chicken breasts – They provide a good dose of lean protein which helps build muscle.
They’re low in fat which makes them a pretty healthy choice overall.
Rotel diced tomatoes and green chilies – These add a zesty tang and a little heat which livens up the dish.
Plus they give a boost of vitamins.
Black beans – A great source of fiber and extra plant protein that keeps the meal filling and hearty.
Cream cheese – It adds creaminess and a slight tang that balances the spices real well.
Bacon – Brings a savory crunch and smoky flavor that takes the flavor up a notch.

Ingredient Quantities

4 boneless, skinless chicken breasts

1 (10 oz) can Rotel diced tomatoes and green chilies

1 (15.5 oz) can black beans, drained and rinsed

1 cup frozen corn kernels

1 medium onion, diced

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

8 oz cream cheese, softened

1 packet ranch dressing mix

1/2 cup shredded cheddar cheese

4 slices bacon, cooked and crumbled

Salt and pepper to taste

How to Make this

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1. Put the chicken breasts, diced onion, black beans, corn, and the whole can of Rotel into your slow cooker. Sprinkle in the cumin, chili powder, salt, and pepper evenly over the top.

2. Pour the chicken broth over everything and give it a gentle stir so the spices start to mix in.

3. Cover the slow cooker and cook on low for about 6 hours or on high for 3 to 4 hours, until the chicken is really tender.

4. When the chicken is done, take it out and shred it with two forks, then put it back into the slow cooker.

5. Add the softened cream cheese to the pot, breaking it into chunks so it melts easier, and stir it in until everything blends together nicely.

6. Sprinkle in the ranch dressing mix and stir again, letting the flavors mix well with the creamy sauce.

7. Top the mixture with the shredded cheddar cheese and crumbled bacon, then let it sit for a few minutes without stirring so the cheese can melt a bit.

8. Give it one last stir to combine everything, check if you need more salt or pepper, and then serve hot.

Equipment Needed

1. Slow cooker – you need this to cook the whole dish slow and steady.
2. Knife – for chopping the chicken and dicing the onions.
3. Cutting board – makes prepping the chicken and veggies easier.
4. Can opener – to open the can of Rotel and black beans.
5. Measuring spoons and measuring cup – for getting the spices and chicken broth right.
6. Two forks – used for shredding the chicken once it’s cooked.
7. Stirring utensil – a spoon or spatula to mix everything together.

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Sure ya can swap em out but you might need to adjust cooking time a bit so the meat gets tender enough.

Q: What if I don't like it too spicy?

A: You can cut back on the Rotel or add less chili powder, and adjust the seasoning to match what you like.

Q: Can i double the recipe?

A: Yep, you can totally double it. Just be careful not to overfill your slow cooker and you may have to increase the cooking time a little.

Q: How long should I cook this chili for?

A: It usually needs around 4-6 hours on low or 2-3 hours on high. Just make sure the chicken is cooked right through and tender.

Q: Can i freeze the leftovers?

A: Absolutely, store them in an airtight container and they should be good for up to 3 months. Reheat on the stove or in the microwave when youre ready!

Slow Cooker Cream Cheese Crack Chicken Chili Recipe Substitutions and Variations

Chicken: if you can’t get boneless, skinless chicken breasts, try using bone-in chicken thighs. They add extra flavor, but you may need to adjust the cooking time a bit.
Rotel Tomatoes: if you don’t have Rotel diced tomatoes and green chilies, you could use a can of diced tomatoes and add some chopped jalapeños to get a similar kick.
Cream Cheese: if you’re out of cream cheese, Neufchatel cheese or even a mix of heavy cream and sour cream can work as decent substitutes.
Black Beans: if black beans ain’t available, pinto beans or kidney beans are a good alternative that still keeps the chili hearty.
Bacon: if bacon isn’t your thing or you don’t have any, turkey bacon or even crispy fried onions give a nice crunchy texture.

Pro Tips

1. Try searing the chicken in a skillet for a few minutes on each side before adding it into the slow cooker. It really helps lock in the flavor and gives a nice texture when everything is shredded later on.

2. If you wanna boost the creaminess even more, add a little extra cream cheese or a splash of heavy cream at the end. This trick makes the sauce super rich without being overpowering.

3. Chop up some fresh cilantro or a squeeze of lime juice right before serving. It might sound simple but these add a pop of freshness that cuts through the richness perfectly.

4. Make sure you taste the sauce about 10 minutes before you’re ready to serve. Sometimes the salt and spices need a little extra push, so don’t be afraid to add more pepper or salt if needed.