Description
When comfort meets convenience, you get this Cream Cheese Crack Chicken Chili—a creamy, savory, and downright addictive bowl of pure coziness. Packed with tender shredded chicken, hearty black beans, sweet corn, and the irresistible tang of ranch and cream cheese, this slow cooker favorite is pure magic in a pot. Whether it’s a snowy day, game night, or a “too-tired-to-cook” evening, this chili delivers big flavor with minimal effort. One taste, and you’ll see why it’s become a family legend.
Ingredients
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2 boneless, skinless chicken breasts (or 3–4 thighs for extra richness)
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1 (15 oz) can black beans, drained & rinsed
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1 (10 oz) can Rotel (diced tomatoes & green chilies, undrained)
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1 cup frozen corn
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1 (1 oz) packet ranch dressing mix
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1 tbsp chili powder
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1 tsp ground cumin
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1 (8 oz) block cream cheese
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Optional toppings: shredded cheddar, green onions, jalapeños, tortilla chips
Instructions
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Layer the Base: Add chicken to the bottom of your slow cooker. Top with beans, Rotel, corn, ranch mix, chili powder, and cumin.
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Top with Cream Cheese: Place the cream cheese block on top—do not stir.
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Cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Shred & Stir: Remove chicken, shred it, then return to the pot. Stir until the cream cheese fully melts into a silky, creamy sauce.
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Serve & Enjoy: Ladle into bowls and add your favorite toppings.
Notes
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Spice Lovers: Add extra diced green chiles or a dash of smoked paprika.
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Buffalo Twist: Stir in ¼ cup hot sauce and swap the ranch for blue cheese dressing mix.
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Lighten It Up: Use reduced-fat cream cheese and add 1 cup broth for a lighter, soupier version.
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Instant Pot Option: Cook all ingredients (cream cheese on top) on High Pressure for 15 min, quick release, then shred chicken and stir.