Description
This Crack Chicken Chili recipe is a creamy, flavorful, and hearty slow cooker chili that combines tender shredded chicken with smoky bacon, black beans, southwestern corn, and a blend of cheeses, all infused with a zesty ranch and chili seasoning. Perfect for a comforting and easy meal that cooks itself in the crock pot.
Ingredients
Scale
Liquids and Broths
- 2½ cups chicken broth
Vegetables and Legumes
- 15.25 ounce can southwest corn with poblano and red peppers (do not drain)
- 10 ounce can mild Rotel diced tomatoes and green chilies (do not drain)
- 15.25 ounce can black beans (drained and rinsed)
Seasonings and Spices
- 1 ounce packet ranch seasoning mix
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
Proteins
- 3 medium-sized boneless skinless chicken breasts
- 1¼ cups cooked and crumbled smoked bacon
Dairy and Cheese
- 8 ounce package of cream cheese (cubed)
- 2 cups fresh shredded Colby and Monterey Jack cheese
Garnish
- 1½ tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the Crock Pot: Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or line it with a disposable crock pot liner to prevent sticking.
- Mix Seasonings and Liquids: In a medium-sized bowl, combine the chicken broth, southwest corn with poblano and red peppers, mild Rotel diced tomatoes and green chilies, ranch seasoning mix, onion powder, chili powder, kosher salt, and cracked black pepper. Whisk everything together until evenly mixed.
- Layer Chicken: Place the three boneless skinless chicken breasts evenly in the bottom of the prepared crock pot.
- Add Beans: Sprinkle the drained and rinsed black beans over the chicken breasts.
- Pour Broth Mixture: Pour the seasoned chicken broth mixture over the layer of black beans, making sure to cover them evenly.
- Add Bacon: Evenly sprinkle the cooked and crumbled smoked bacon on top of the broth mixture.
- Top with Cream Cheese: Distribute the cubed cream cheese evenly over the bacon layer. Cover the crock pot and cook on high for 4 hours or on low for 6 hours until the chicken is cooked through and tender.
- Shred the Chicken: Once cooking is complete, carefully remove the chicken breasts from the crock pot and place them on a plate. Use two forks to shred the chicken into bite-size pieces.
- Melt Cream Cheese into Broth: Stir the broth and remaining cream cheese in the crock pot until the cream cheese is fully melted and evenly incorporated, creating a creamy base.
- Add Shredded Cheese: Stir in the shredded Colby and Monterey Jack cheese until melted and smooth.
- Combine Chicken and Serve: Return the shredded chicken to the crock pot and stir well to combine all ingredients. Garnish with chopped fresh cilantro if desired. Serve the chili hot and enjoy.
Notes
- You can adjust the chili powder and Rotel quantity to make the chili spicier or milder according to your taste.
- Cooking times may slightly vary depending on your slow cooker’s heat settings.
- For extra richness, add a splash of heavy cream or sour cream when serving.
- This chili freezes well – store leftovers in airtight containers for up to 3 months.
- For a dairy-free option, substitute cream cheese and shredded cheese with vegan alternatives.
