Crack Chicken Chili

Crack Crockpot Chili with a ladle picking some up.

5 from 3 votes

Crack Chicken Chili is a creamy, flavor-packed mix of chicken, bacon, ranch, and the perfect seasoning blend. Pure comfort in a bowl!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner, Soup

Cuisine: American

Keyword: Crack Chicken Chili, crack chicken chili (crockpot)

Servings: servings

Author: Chelsea Lords

Cost: $15.98

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 fire roasted 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!)

US - Metric

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.

Video

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