Preparation: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 6 servings

This slow cooker cream cheese crack chicken chili is my family’s newest favorite! It’s very delicious, super easy to make, and you can even throw this together on your stove instead. All it takes is a five-minute prep time and simply set this to cook. This chicken dish is excellent for busy days. Either you make this on your slow cooker or the stove. You can also use rotisserie chicken instead of raw chicken.

If you are searching for another simple yet flavor-packed dinner that your entire family will love, go ahead and give this cream cheese crack chicken chili a try. It is so good everyone will be asking for this again and again!


2 (8 ounces) packages of cream cheese

3 chicken breasts

8 slices of bacon, cooked and crumbled

1 packet ranch seasoning

1 tsp garlic powder

8 slices of cheddar cheese

8 hoagie rolls

1 c. shredded cheddar cheese


Step 1: In a slow cooker, place the chicken, cream cheese, ranch seasoning, shredded cheddar cheese, and garlic powder. Cover and set to cook for 3 to 4 hours on high.

Step 2: When almost ready to serve, toast the hoagie rolls.

Step 3: Onto the toasted hoagie rolls, scoop the chicken, and top with slices of cheddar and crumbled bacon. Enjoy!


To decrease the calories, use turkey bacon and low-fat cream cheese instead. I do not suggest fat-free cream cheese as it does not blend well with the soup.

You can also make this cream cheese crack chicken chili on the stove instead of the slow cooker. Cook it on medium heat until the chicken is completely cooked.

To cut down on the cooking time, feel free to use chopped rotisserie chicken instead of raw chicken breasts. In a Dutch oven, combine all the ingredients including the rotisserie chicken, and bring to a boil. Once boiling, adjust the heat to low and cook for about 20 minutes.