Crack Chicken Chili

Crockpot Crack Chicken Chili is the perfect family dinner. Whether you make it on a weeknight or weekend, everyone will be impressed by the flavor and texture.

Prep Time5

Cook Time7

Total Time7 5

Servings:

Calories: 941kcal

Author: Karin and Ken

Ingredients

2 boneless skinless chicken breasts
3 cups chicken broth
15 oz pinto beans drained and rinsed
15 oz black beans drained and rinsed
15 oz canned corn drained and rinsed
14 oz diced tomatoes with green chilis
¼ cup tomato sauce
1 small yellow onion chopped
8 oz cream cheese cubed
1 package bacon cooked and divided in half
2 envelopes ranch seasoning mix
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese
Fresh parsley for garnish

Instructions

Prepare the slow cooker by coating it lightly with cooking spray.
Place the chicken breasts in the slow cooker with chopped onion and season with salt and pepper.
Add the pinto beans, black beans, corn, diced tomatoes with green chilis, tomato sauce and Scatter the cubed cream cheese over the top
Stir in the ranch seasoning mix, chili powder, and cumin.
Sprinkle in half of the cooked bacon.
Pour the chicken broth over the mixture, cover, and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and tender.
Remove the chicken from the slow cooker, shred it with two forks, and set aside.
Whisk the softened cream cheese into the broth until smooth and creamy.
Return the shredded chicken to the pot along with the remaining bacon and cheddar cheese, stirring until melted and combined.
Garnish with fresh parsley and the rest of the bacon before serving.

Video

Notes

Try making this chicken chili recipe on the stovetop instead of in the slow cooker.
Ensure that you layer the ingredients as listed in the recipe so that everything cooks properly.
Use the right-sized crockpot so you don’t overfill. This ensures that it doesn’t overflow and that all of the ingredients cook thoroughly.

Nutrition