Crack Chicken Chili (Crockpot!)

Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients.

Crack Chicken Chili Is…

1. Ultimate comfort food: Hearty, cozy, and perfect for chilly evenings.
2. Simple to make: Let the slow cooker or pressure cooker do all the work!
3. Adaptable: Easily adjust spice levels and ingredients.
4. A crowd pleaser: A guaranteed hit for any gathering.
5. Great as leftovers: Even tastier the next day.

Crack Chicken Chili Ingredients

• Chicken thighs: Thighs are best for flavor and texture.
• Frozen corn: Fire-roasted for extra smokiness!
• Black beans: Drain and rinse before adding.
• Diced tomatoes: Fire-roasted adds even more flavor.
• Green chiles: Pick desired heat level.
• Chicken broth: Feel free to add more for a thinner chili!
• Ranch seasoning: Hidden Valley Ranch® is our favorite here.
• Cumin, paprika, chili powder, garlic, and onion powder: These spices add warmth, flavor, and mild heat.
• Cream cheese: Full-fat for the best creaminess!
• Sharp Cheddar: Freshly grated for a better melt.
• Bacon: Salty, crispy topping that adds loads of flavor!

How To Make Crack Chicken Chili

• Combine and cook: 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: Top with bacon to serve.

What To Serve With Crack Chicken Chili

• Cornbread: Sweet balance to chili’s spice.
• Garden Salad: Great light side.
• Bread: Great for dipping.
• Tortilla chips: For scooping.
• Roasted Sweet Potatoes: Hearty complement.
• Avocado slices: Cools the spice and adds creaminess.

More Crockpot Recipes:

• Salsa Chicken Crockpot
• Southwestern Corn Chowder
• French Dip Sandwich
• Crockpot Pot Roast
• Crockpot BBQ Pulled Pork

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Crack Chicken Chili

5 from 1 vote

- Review this recipe

Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients.

SAVE TO RECIPE BOX

Print Recipe

Crack Chicken Chili

5 from 1 vote

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients.

Course chili, Dinner, Main Course, Soup

Cuisine American

Keyword Crack Chicken Chili

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6 -8 servings

Chelsea Lords

Calories 492kcal

Author Chelsea Lords

Cost $15.98

Equipment

• 6 quart slow cooker

Ingredients

Add First

• ▢ 1.25 lbs boneless, skinless chicken thighs
• ▢ 1½ cups frozen corn (we love fire-roasted)
• ▢ 1 can (15 oz) black beans, drained and rinsed
• ▢ 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• ▢ 1 can (4 oz) fire roasted green chiles, undrained
• ▢ 1 cup chicken broth
• ▢ 1 pkt. (1 oz) ranch seasoning mix
• ▢ 1 teaspoon each: ground cumin and paprika
• ▢ 1 tablespoon ground chili powder
• ▢ ½ teaspoon each: garlic and onion powder

Add Later

• ▢ 1 pkg (8 oz) full-fat cream cheese
• ▢ 1 cup freshly grated sharp cheddar cheese
• ▢ 1 teaspoon freeze-dried dill, optional
• ▢ 6-8 slices bacon, cooked and crumbled (microwave is fine too!)

Instructions

• CROCKPOT: In a large slow cooker, combine all the 'add first' ingredients. Stir well; submerge chicken below liquid.
• COOK: 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.
• SHRED CHICKEN: Transfer the chicken to a bowl. Use two forks to shred it into bite-sized pieces. Don't return it to the chili yet.
• CREAM CHEESE: 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.
• ADD CHICKEN: Return the shredded chicken to the pot. Gradually mix in the grated Cheddar cheese, a handful at a time, stirring until melted. If using, stir through the dill now. Taste for seasoning and adjust if necessary.
• SERVE: Ladle the chili into bowls and garnish with crumbled bacon.

Video

Recipe Notes

Green chiles: Choose between mild, medium, or hot diced green chiles based on your heat preference. We love the flavor of fire-roasted!

Cream cheese: 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. 

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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