Crack Chicken Chili
A cozy and comforting slow-cooked chili featuring tender chicken, beans, and a creamy, smoky flavor that warms you from the inside out.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts Base ingredient that shreds beautifully.
- 3 cups chicken broth Low sodium is ideal.
- 15 ounces pinto beans Drained and rinsed.
- 15 ounces black beans Drained and rinsed.
- 15 ounces corn Drained and rinsed.
- 14 ounces fire roasted diced tomatoes Provides essential chili flavor.
- 8 ounces diced green chiles Adds spice without overwhelming heat.
- 8 slices cooked bacon, chopped For added crunch and depth.
- ¼ cup tomato sauce Any good tomato sauce will do.
- 8 ounces cream cheese, softened and cubed Creates a creamy texture.
- 2 packets dry ranch seasoning Imparts tangy flavor.
- 2 teaspoons chili powder Adds depth of flavor.
- 2 teaspoons cumin Enhances flavor complexities.
- 1 cup sharp cheddar cheese, shredded Finishing touch for cheesiness.
- Salt and pepper to taste Essential for rounding out flavors.
Instructions
Preparation
- Layer the chicken breasts in the bottom of your slow cooker.
- Add in the chicken broth, pinto beans, black beans, corn, fire-roasted tomatoes, green chiles, and bacon.
- Pour in the tomato sauce, then add the cubed cream cheese.
- Sprinkle in the dry ranch seasoning, chili powder, and cumin.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
Finishing
- Once the chicken is tender and fully cooked, shred it and return it to the slow cooker.
- Mix in the sharp cheddar cheese until everything is well combined and creamy.
- Season with salt and pepper to taste before serving.
Notes
For extra flavor, garnish with fresh cilantro, lime, and a dollop of sour cream. Serve with tortilla chips and jalapeños as desired. Leftovers can be stored in the fridge for up to three days or frozen for a month.