Crack Chicken Chili

This crack chicken chili is creamy, cheesy, packed with protein, and one of my favorite easy crockpot dinners for busy weeks! Tender shredded chicken combines with smoky bacon, beans, corn, tomatoes, green chiles, ranch seasoning, cream cheese, and plenty of melty cheese for a hearty meal with the BEST combination of flavors.

Even better, the prep couldn’t be easier. I add everything to the slow cooker in the morning, let it cook low and slow, and come back to dinner waiting for me. With 47 grams of protein per serving, this crockpot crack chicken chili is filling enough to serve on its own, but we love loading our bowls with avocado, sour cream, extra cheese, and all our favorite toppings!

Love crockpot recipes? Try my crockpot creamy salsa chicken tacos, too!

Why You’ll Love This Crack Chicken Chili Recipe

• Easy Crockpot Meal: Add the ingredients to your slow cooker and let it do most of the work for you.
• Creamy and Cheesy: Cream cheese and shredded cheese melt into the broth to create a thick, rich consistency.
• Packed with Protein: Chicken, beans, cheese, and bone broth provide 47 grams of protein per serving.
• Perfect for Meal Prep: This chili makes eight servings and reheats well, so it’s great for prepping lunches and dinners ahead of time.
• Family-Friendly: The spice level is easy to adjust, and everyone can customize their bowl with their favorite toppings.

Ingredients You’ll Need

Below are a few of my notes about the key ingredients. Scroll down to the recipe card for the complete details!

• Chicken Breast: Boneless, skinless chicken breasts cook until tender and shred easily right in the crockpot. Chicken thighs work, too, and will give you an even richer result.
• Chicken Bone Broth: This forms the base of the chili while adding extra flavor and protein. Regular chicken broth or stock works just as well.
• Ranch Seasoning: This is one of the ingredients that gives crack chicken its signature flavor. One packet adds plenty of savory, herby flavor without requiring a long list of individual seasonings.
• Seasonings: Garlic powder, onion powder, cayenne, paprika, and chili powder add layers of savory, smoky, and spicy flavor.
• Corn: This adds a subtle sweetness and texture that balances the rich, creamy broth. Use drained canned corn or thawed frozen corn. 
• Fire-Roasted Tomatoes: Don’t drain them! The liquid adds flavor and helps create the right consistency.
• Beans: I use both dark red kidney beans and black beans to make this crack chicken chili extra hearty and filling.
• Green Chiles: These add another layer of Tex-Mex flavor and a mild kick. You can adjust the amount depending on how much heat your family likes.
• Bacon: Cook the bacon until crisp before adding it to the chili. That smoky, salty flavor is one of the things that makes crack chicken so good!
• Cream Cheese: This melts into the broth to create the signature thick, creamy consistency. I recommend full-fat, brick-style cream cheese for the best results. 
• Mexican-Style Cheese: Stir this in toward the end of cooking so it melts smoothly into the chili.

Ingredient Swaps and Variations

• Use chicken thighs. Swap the chicken breasts for boneless, skinless chicken thighs for an even richer flavor.
• Switch up the beans. Pinto beans, white beans, or Great Northern beans all work well.
• Make it spicier. Add diced jalapeño, extra cayenne, Pepper Jack cheese, or hot green chiles.
• Make it milder. Reduce or omit the cayenne and use mild diced green chiles.
• Switch up the bacon. Turkey bacon works for a lighter option, or try cooked chorizo for even more smoky, spicy flavor.
• Use a different cheese. Sharp cheddar, Monterey Jack, or Pepper Jack can replace the Mexican cheese blend.

How to Make Crack Chicken Chili in the Crockpot

This crockpot crack chicken chili requires only about 10 minutes of hands-on prep. Here’s how it comes together:

1. Add the chicken. Place the chicken breasts in the bottom of your slow cooker.
2. Add the remaining ingredients. Add the broth, ranch seasoning, spices, corn, fire-roasted tomatoes, beans, green chiles, and cooked bacon.
3. Cook. Cover the crockpot and cook on high for 4-5 hours or low for 6-8 hours, or until the chicken is tender and cooked through.
4. Shred the chicken. About 30 minutes before serving, remove the chicken and shred it with two forks. Return it to the slow cooker.
5. Make it creamy. Add the cream cheese and shredded cheese, stirring until completely melted and incorporated into the broth.
6. Serve. Ladle the chili into bowls and finish with your favorite toppings.

Tips for the Best Crockpot Crack Chicken Chili

• Put the chicken on the bottom. Layering the chicken underneath the other ingredients helps it cook evenly and stay tender.
• Don’t drain the tomatoes or green chiles. Their liquid adds flavor and contributes to the consistency of the broth.
• Wait to add the dairy. Stir the cream cheese and shredded cheese in toward the end of cooking. This helps them melt smoothly instead of overheating or separating.
• Cook the bacon first. Starting with crispy cooked bacon gives you much better flavor and texture than adding raw bacon directly to the slow cooker.
• Adjust the consistency as needed. The chili thickens as it sits. Add an extra splash of chicken broth if you prefer a thinner consistency.
• Adjust the heat. This version has a kick from the cayenne and green chiles. Reduce the cayenne for a milder, family-friendly chili, or add jalapeños if you want more heat.

Topping Ideas

Half the fun of chili is adding all the toppings! I like to set everything out and let everyone build their own bowl. Try serving your crack chicken chili with:

• Sliced avocado
• Sour cream or Greek yogurt
• Shredded cheese
• Crispy bacon
• Sliced green onions
• Fresh cilantro
• Diced jalapeños
• Crushed tortilla chips
• Lime wedges

For a complete meal, pair it with cottage cheese garlic bread for dipping.

Meal Prep and Storage

This crack chicken chili recipe makes eight servings, so it’s one of my favorites for meal prep!

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. 
• Freezer: Freeze the cooled chili in a freezer-safe container for up to 1 month. Keep in mind that dairy-based soups and chilis can change slightly in texture after freezing and thawing.
• Reheat: Thaw frozen chili in the refrigerator overnight. Reheat it gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions in 30-second increments. Add a splash of broth as needed to loosen the consistency.

Frequently Asked Questions

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