Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients.
6-8slicesbacon,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
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.