Crack Chicken Chili is amazing! This creamy chili with chicken, bacon, and ranch has the perfect seasoning blend and lots of tasty ingredients.
Crack Chicken Chili Is…
- Ultimate comfort food: Hearty, cozy, and perfect for chilly evenings.
- Simple to make: The slow cooker or pressure cooker does all the work!
- Adaptable: Easily change spice levels and ingredients.
- A crowd-pleaser: Always a hit at gatherings.
- Great as leftovers: Tastes even better the next day.
Crack Chicken Chili Ingredients
- Chicken thighs: Best for flavor and texture.
- Frozen corn: Use fire-roasted for extra smokiness!
- Black beans: Rinse and drain before adding.
- Diced tomatoes: Fire-roasted for more flavor.
- Green chiles: Choose the heat level you like.
- Chicken broth: Add more for a thinner chili if needed.
- Ranch seasoning: Hidden Valley Ranch® is our go-to.
- Spices (cumin, paprika, chili powder, garlic, onion powder): They add warmth, flavor, and mild heat.
- Cream cheese: Use full-fat for the creamiest texture.
- Sharp Cheddar: Grate fresh for better melting.
- Bacon: Adds a crispy, salty topping with lots 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 for chili’s spice.
- Garden Salad: A light side dish.
- Bread: Perfect for dipping.
- Tortilla chips: Great for scooping.
- Roasted Sweet Potatoes: Hearty side.
- Avocado slices or Guacamole: Cools the spice and adds creaminess.
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.
More Crockpot Recipes:
- Salsa Chicken Crockpot dump and go recipe
- Southwestern Corn Chowder creamy and comforting
- French Dip Sandwich with fall-apart tender meat
- Crockpot Pot Roast perfect for hosting
- Crockpot BBQ Pulled Pork with the best spice mix
Crack Chicken Chili
Crack Chicken Chili is amazing! This creamy chili with chicken, bacon, and ranch has the perfect seasoning blend and lots of tasty ingredients.
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
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.
This was AMAZING
I’m thrilled to hear this! Thanks Jen!
I made this with shredded rotisserie chicken. It was fantastic. I followed the instructions except the chicken was combined from the start since I had cooked shredded chicken.
Put in chicken and all add first ingredients and cook on low for four – five hours and then (step 4) mix the cream & cheddar cheese into the chili. Enjoy. Don’t forget the bacon bits like I did. (I made them ahead and then forgot them). The recipe is great without the bacon.
This recipe was FABULOUS! The kind that makes you want to make it again right away. Use rotisserie leftovers, cans of chicken or whole pieces, so easy, so delicious. I used half the cheddar cheese because that is all I had, and it did not matter. My husband loved it too and he is picky.
Thank you so much for sharing! I really appreciate it! I’m so thrilled you loved this Crack Chicken Chili! Thanks JoAnna!
Easy to make. Loved all the flavors together. Husband had 2 big bowls.
I am so thrilled to hear this! I don’t call it crack chicken chili for nothing, haha! Thanks so much for your comment JoAnn!
Hi! I have some rotisserie chicken in my freezer that I want to use up. Do you think it would work in this recipe? If so, would you cut down the liquid or make any other changes? Thanks!
See the post in the reviews regarding this topic.