Description
A creamy, comforting chili loaded with shredded chicken, cream cheese, bacon, and beans—all slow-cooked to perfection. Ideal for chilly nights or easy meal prep, this dish is indulgent yet effortless.
Ingredients
2 boneless skinless chicken breasts
1 packet ranch seasoning mix (1 oz)
1 block cream cheese (8 oz)
1 cup chicken broth
1 can Rotel tomatoes with green chilies (10 oz)
1 can corn, drained (15 oz)
1 can black beans, drained and rinsed (15 oz)
0.5 cup chopped cooked bacon
1 teaspoon chili powder
1 teaspoon cumin
0.5 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese
Optional chopped green onions and cilantro for garnish
Instructions
1. Place the chicken breasts in the bottom of your slow cooker. Sprinkle the ranch seasoning evenly over the chicken. Add the cream cheese on top, then pour in the chicken broth.
2. Pour in the Rotel tomatoes, corn, and black beans. Sprinkle in the chili powder, cumin, garlic powder, salt, and pepper. Stir slightly around the edges, but leave the cream cheese and chicken mostly undisturbed.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours. Once the chicken is tender, shred it directly in the slow cooker using two forks.
4. Stir in the chopped cooked bacon and shredded cheddar cheese. Let it cook for an additional 10–15 minutes to fully melt the cheese and blend flavors.
5. Ladle into bowls and top with chopped green onions, cilantro, or extra bacon bits if desired.
Notes
Use chicken thighs for a richer flavor.
Add a diced jalapeño for extra heat.
Freeze leftovers in airtight containers for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 105mg
Keywords: Crack chicken, slow cooker chili, creamy chicken chili