Crack Chicken Chili is amazing! This creamy chili with chicken, bacon, and ranch has the perfect seasoning blend and lots of tasty ingredients.
author’s note
Warning: This Crack Chicken Chili Disappears Fast!
I still remember the first time I tested this Crack Chicken Chili. I had been wanting to create a creamy chicken chili with ranch flavors, so I set out a plan: juicy chicken thighs, cream cheese for richness, smoky bacon for depth, and a mix of beans and corn to bulk it up.
Everything went into the slow cooker, and a few hours later it was ready. When I served it, the bowls were scraped clean and everyone immediately asked when I was making it again.
Crack Chicken Chili Ingredients
| Ingredient | Tip / Swap |
|---|---|
| Chicken thighs | Best flavor and tenderness. Chicken breasts work, but thighs stay juicier. Use leftovers in these baked chicken thighs. |
| Frozen corn | Fire-roasted corn adds smokiness. Canned corn works too, just drain it first. |
| Black beans | Use canned (rinsed/drained) or cook from scratch. White beans are a good sub. |
| Diced tomatoes | Fire-roasted adds more depth. Regular canned tomatoes work fine. |
| Green chiles | Mild or hot depending on your preference. Leave them out if you’re cooking for kids. |
| Ranch seasoning | Hidden Valley is classic, but you can use homemade ranch mix. |
| Cream cheese | Full-fat gives the best creamy texture. Light cream cheese works but won’t be as rich. |
| Cheddar cheese | Freshly grated melts smoother than pre-shredded. Monterey Jack is a nice twist. |
| Bacon | Try turkey bacon if you prefer. |
How To Make Crack Chicken Chili
- Combine: Combine first ingredients; cook in a slow cooker or pressure cooker.
- Shred chicken: Remove chicken chicken; shred and set aside.
- Cream cheese: Soften cream cheese; whisk into chili.
- Add cheese and chicken: Add chicken and cheddar; stir until melted.
- Season: Stir in dill (optional); adjust seasoning. Serve and top with bacon.
Featured Comment
“Easy to make. Loved all the flavors together. Husband had 2 big bowls.”
– JoAnn
Storage
Leftovers?
- Refrigerate: Store in airtight containers for up to 3-4 days.
- Freeze: Use sealed containers or bags for up to 3 months. Thaw in the fridge.
- Reheat: Warm on the stove or in the microwave. Add broth or water if needed.
What To Serve With Crack Chicken Chili:
Crack Chicken Chili
Crack Chicken Chili is a creamy, flavor-packed mix of chicken, bacon, ranch, and the perfect seasoning blend. Pure comfort in a bowl!
Video
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
Add First
- 1.25 pounds boneless, skinless chicken thighs
- 1-1/2 cups frozen corn I love fire-roasted
- 1 (15-ounce) can black beans drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 (4-ounce) can green chiles undrained, see note 1
- 1 cup chicken broth
- 1 (1-ounce) packet ranch seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon ground chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Add Later
- 1 (8-ounce) package cream cheese full-fat, see note 2
- 1 cup freshly shredded sharp Cheddar cheese
- 1 teaspoon freeze-dried dill optional
- 6 to 8 slices bacon cooked and crumbled (microwave is fine too!)
Instructions
- In a large slow cooker, combine all the “add first” ingredients. Stir well; submerge chicken below liquid.
- For slow cooking: Cover and set to cook on high for 3–5 hours or on low for 5–8 hours, until the chicken is tender and shreds easily. For pressure cooking: Secure the lid and cook on manual high pressure for 15 minutes, followed by an immediate release of pressure.
- Transfer the chicken to a bowl. Use two forks to shred it into bite-size pieces. Don’t return it to the chili yet.
- Place the softened cream cheese in the microwave for 30–45 seconds until it’s easily stirrable. Add it to the slow cooker or pressure cooker with the rest of the chili.Whisk the cream cheese vigorously into the chili until completely melted and smoothly incorporated.
- Return the shredded chicken to the pot. Gradually mix in the shredded Cheddar cheese, a handful at a time, stirring until melted. If using, stir through the dill now. Taste for seasoning and adjust if necessary.
- Ladle the chili into bowls and garnish with crumbled bacon.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Choose between mild, medium, or hot diced green chiles based on your heat preference. I love the flavor of fire-roasted!
Note 2: Use full-fat cream cheese for its rich texture and stability in the chili. Ensure it’s softened before adding to facilitate smooth integration into the chili.
Storage: Store in airtight containers in the fridge for up to 3–4 days. Freeze in sealed containers or bags for up to 3 months. Thaw in the fridge. Reheat on the stove or in the microwave. Add broth or water if needed.
Nutrition
Serving: 1serving | Calories: 492kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 128mg | Sodium: 1249mg | Potassium: 819mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 4mg | Calcium: 325mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use fresh corn for this? I have extra on hand I don’t want to waste
Yes 🙂