Description
This Crack Chicken Chili is a creamy, cheesy, and hearty slow-cooked chili featuring tender shredded chicken, white beans, corn, and Rotel tomatoes with green chilies. Infused with ranch seasoning and warming spices like chili powder and cumin, it’s a comforting dish perfect for gatherings or cozy dinners. The addition of cream cheese and cheddar creates a rich texture, while garnishes like sour cream and green onions add freshness.
Ingredients
Scale
Main Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups chicken broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 15-ounce can corn, drained
- 2 (10-ounce) cans Rotel (diced tomatoes with green chilies)
- 6 slices bacon, cooked and crumbled
- 8 ounces tomato sauce
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 packets ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
Garnish
- Sliced green onions
- Extra shredded cheddar cheese
- Dollop of sour cream
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts in the bottom of your slow cooker. Pour in the chicken broth to provide moisture and flavor for the chicken as it cooks.
- Add Vegetables and Bacon: Add the drained and rinsed white beans, drained corn, canned Rotel tomatoes with green chilies, crumbled cooked bacon, and tomato sauce to the slow cooker, spreading evenly over the chicken and broth.
- Mix Creamy and Spicy Ingredients: Add softened cream cheese, sour cream, ranch seasoning packets, chili powder, ground cumin, kosher salt, and black pepper to the slow cooker. Stir gently to combine all the ingredients thoroughly.
- Cook the Chili: Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld and the chicken to become tender enough to shred.
- Shred Chicken: Once cooking time is complete, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and mix well.
- Add Cheese: Stir in the shredded cheddar cheese until it completely melts and blends into the chili, enhancing richness and flavor.
- Adjust Seasoning: Taste the chili and adjust with additional kosher salt or black pepper if needed to achieve desired flavor balance.
- Serve and Garnish: Serve the chili hot. Garnish each bowl with extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions for added texture and freshness.
Notes
- This recipe is perfect for meal prep as it tastes even better the next day.
- To make it spicier, add chopped jalapeños or extra chili powder.
- Use a fat-free or low-fat cream cheese and sour cream for a lighter version.
- Bacon can be substituted with turkey bacon or omitted for a lower-fat option.
- If you don’t have a slow cooker, you could adapt this recipe to a stovetop method by simmering gently, but slow cooking yields the best tenderness and flavor.
- Serve with cornbread or tortilla chips to complement the chili.
