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Bird's-eye view of a chili topped with shredded cheddar, crumbled bacon, and cream cheese in a white bowl.

Slow Cooker Cheesy Chicken Chili

Slow cooker cheesy chicken chili with bacon, black beans, and cream cheese, cooked low and slow for a hearty meal.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 chicken breasts
  • 2 cans Rotel tomatoes with green chilis
  • 2 cans black beans drained and rinsed
  • 1 can corn
  • 32 oz chicken broth
  • 1 packet dry ranch seasoning
  • 8 slices bacon cooked and crumbled
  • 8 oz cream cheese at room temperature
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • extra cheese, Fritos, hot sauce for serving

Instructions
 

  • Combine ingredients in slow cooker:

    Put chicken breasts into the slow cooker's bottom. Add Rotel tomatoes, black beans, corn, chicken broth, ranch seasoning, crumbled bacon, chili powder, cumin, garlic powder, salt, and pepper. Mix everything together.

  • Cook and stir in cream cheese:

    Set to low and cook for 6-8 hours or high for 4 hours. Midway through cooking, incorporate the cream cheese and stir until completely melted.

  • Shred chicken and add cheese:

    When ready to serve, use two forks to shred the chicken. Add the shredded cheddar cheese and stir until it melts. Offer with optional toppings: extra cheese, Fritos, and hot sauce.
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