Crack Chicken Chili
Some meals are so satisfying they feel like a warm hug in a bowl, and this Crack Chicken Chili is exactly that. It’s creamy, cheesy, and packed with just the right amount of spice to keep things exciting. The slow-cooked shredded chicken, smoky bacon, and bold Tex-Mex flavors make this a dish you’ll want to have on repeat.
What makes this chili extra special? Ranch seasoning and cream cheese. The ranch adds a subtle herby kick, while the cream cheese melts into the broth for a silky, rich texture that keeps you coming back for more. Whether you’re meal-prepping for the week or looking for a hearty dinner the whole family will love, this chili delivers big flavor with minimal effort.
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Recipe Tips
Use Chicken Breast for a Leaner Chili: Chicken thighs can also be used, but chicken breasts shred more easily and keep the chili a little lighter. If using thighs, expect a slightly richer texture.
Layer Your Ingredients for Even Cooking: To ensure everything cooks evenly, place the chicken at the bottom of the slow cooker, then add the seasonings, broth, and canned ingredients on top. This prevents dry chicken and ensures the flavors infuse properly.
Wait to Add Dairy Until the End: Adding cream cheese and shredded cheese too early can cause them to overheat and separate. For the creamiest, smoothest chili, stir them in during the last 30 minutes of cooking when the shredded chicken is returned to the slow cooker.
Don’t Drain the Canned Tomatoes or Green Chiles: The liquid in these cans adds extra flavor and helps build the perfect chili consistency. If you accidentally drain them, you may need to add an extra splash of broth.
Crisp Your Bacon for Maximum Flavor: While it’s tempting to throw raw bacon into the slow cooker, it’s best to cook it separately and add it at the end. This keeps the bacon crispy and smoky rather than soft and chewy.
Control the Spice Level: This chili has a medium level of heat from cayenne, chili powder, and green chiles. If you’re heat-sensitive, reduce the cayenne or omit the green chiles. If you love spice, add an extra teaspoon of cayenne or diced jalapeños.
Ingredient Swaps: Chicken Breast ? Swap for boneless chicken thighs for an even juicier texture. Kidney & Black Beans ? Pinto beans or great northern beans work well too. Bacon ? Turkey bacon or cooked chorizo add a smoky, spicy twist. Mexican Cheese Blend ? Sharp cheddar or Monterey Jack are great alternatives. Dairy-Free ? Swap cream cheese for a dairy-free version and use vegan cheese.
Refrigerator: Store leftovers in an airtight container for up to 5 days. The chili thickens as it sits, so stir in a little broth when reheating.
Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. If using the microwave, heat in 30-second intervals, stirring between each.
More Easy Recipes:
Crack Chicken Chili
Ingredients
- 2 lbs chicken breast boneless and skinless
- 3 cups chicken bone broth
- 1 packet ranch seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cayenne
- 3/4 tsp paprika
- 1 tsp chili powder
- 14.5 oz can corn
- 15 oz can fire roasted tomatoes diced
- 15 oz can dark red kidney beans
- 15 oz can black beans
- 4 oz can green chiles diced
- 10 slices cooked bacon chopped
- 8 oz cream cheese
- 1 1/2 cups Mexican style cheese
- optional: avocado, sour cream, or additional cheese
Instructions
- In a slow cooker, combine all ingredients except cheese and cook on high for 4-5 hours or low for 6-8 hours
- When there is 30 minutes left, take chicken out and shred; place back in to crock pot to finish cooking
- Add in your shredded cheese and mix until melted
- Plate and top with sour cream, additional cheese, avocado, or any other toppings
