Slow Cooker Turkey Crack Chili

White chili has been a cold-weather staple for as long as I can remember. Over the years, the recipe I use has evolved into what I now call my Slow Cooker Turkey Crack Chili.

The only difference between chili and white chili is the color of beans you use and the amount of tomatoes added.

I like using black beans in chili, which I included in this recipe, but if you want more of a white chicken chili, use white beans such as cannellini, Great Northern, or navy beans.

Really my recipe started out as my mom making white chili using the McCormick white chicken chili recipe from the seasoning packets. For years, that’s how I made it, but always with ground turkey instead of chicken breast.

I started switching things up and throwing in different ingredients to see what we liked best. I’ve tried different beans, corn, sour cream, cream cheese, and more.

The recipe I know use is what I consider to be crack chicken chili (or in my case turkey!) because of three additional ingredients: cream cheese, powder ranch seasoning, and crumbled bacon.

When you add cream cheese, packet ranch seasoning, and bacon to anything, it’s automatically delicious.

You can easily make this dish on the stovetop, in a crockpot, or in an instant pot, whichever you prefer.

Feel free to also swap the ground turkey for chicken breasts, if you prefer.

As for toppings, I love adding chopped avocados, sour cream, crushed tortilla chips, shredded cheese, etc. to pack an extra flavor punch to my steaming bowl of goodness.

This recipe is not spicy at all, so make adjustments to this recipe if you prefer a little heat in your cream cheese crack chili.

I’m currently dairy-free and gluten-free, so I used vegan cream cheese and turkey bacon, since I’ve recently also had to remove pork and beef from my diet.

Crack Chili Recipe