Crockpot Crack Chicken Chili Recipe

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Crockpot Crack Chicken Chili Recipe

This creamy Crockpot crack chicken chili is loaded with shredded chicken, bacon, ranch, cream cheese, black beans, and corn for a hearty Southwestern flair!

Prep Time10

Cook Time4 10

Total Time4 20

Course: Dinner, lunch, Main Course, Soup

Cuisine: American

Servings: bowls

Calories: 431kcal

Author: Becky Hardin

Equipment

6-Qt Crockpot

Ingredients

15 ounces canned corn 1 can, drained
15.5 ounces canned black beans 1 can, drained and rinsed*
20 ounces diced tomatoes with green chiles 2 cans**
1½ pounds boneless, skinless chicken breasts ***
8 slices crumbled cooked bacon divided****
1 ounce ranch seasoning 1 envelope*****
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon ground black pepper
14.5 ounces chicken broth 1 can
8 ounces cream cheese 1 brick, room temperature

Optional Toppings:

shredded cheddar cheese
chopped cilantro
chopped green onion

Instructions

Add the corn, black beans, and diced tomatoes to the crockpot.
15 ounces canned corn, 15.5 ounces canned black beans, 20 ounces diced tomatoes with green chiles
Add in chicken and half of the bacon. Then, sprinkle the ranch seasoning, chili powder, cumin, salt, and pepper over the chicken. Pour in the chicken broth.
1½ pounds boneless, skinless chicken breasts, 4 slices Crumbled cooked bacon, 1 ounce ranch seasoning, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 14.5 ounces chicken broth
Cover with the lid and cook on HIGH for 3-4 hours or on LOW for 4-6 hours, then remove the chicken from the pot and shred with 2 forks.
Stir in the cream cheese until fully melted and incorporated. Add the chicken back to the pot and give everything a stir.
8 ounces cream cheese
Add to bowls and top the remaining bacon, plus cheese, cilantro and green onions.
4 slices Crumbled cooked bacon, shredded cheddar cheese, chopped cilantro, chopped green onion

Notes

*If you prefer a white chicken chili, simply swap these out for white beans. Or use a mix of both!

**This recipe is mild-to-medium. For more kick, use "hot" diced tomatoes with green chiles.

***Chicken thighs also work, but they will add more fat to the broth.

****Pre-packaged bacon bits work in a pinch, but they won't provide that signature crunch.

*****DIY Ranch: Mix 1 tbsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, and ½ tsp black pepper.

Tips:

Quickly cook the bacon by frying it over medium-high for 8-12 minutes.
If cooking your chili on HIGH, check the chicken at 3 hours--it's done as soon as it reaches 165°F.
If you prefer a thicker, stew-like consistency, leave the lid off for the last 30 minutes of cooking, or mash a handful of the black beans against the side of the pot.
For a perfectly smooth sauce, whisk a ladle of hot broth into your room-temperature cream cheese before adding it to the pot to prevent clumping.
Stir in a squeeze of fresh lime juice or a teaspoon of apple cider vinegar right before serving to cut through the richness.
Nutritional information does not include optional ingredients.

Use leftover chicken: Skip the raw chicken and stir in 3-4 cups of shredded rotisserie chicken at the very end when you add the cream cheese. You'll only need to cook the chili for 1-2 hours on HIGH or 2-3 hours on LOW.

Stovetop Instructions: In a large pot or Dutch oven, combine all ingredients (except cream cheese and half the bacon) and simmer over medium-low heat for 30-45 minutes, until the chicken is cooked through. Shred the chicken and stir in the cream cheese until smooth.

Storage: Store chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition