Crack Chicken Chili
Creamy crack chicken chili is an explosion of irresistible flavors! It's loaded with shredded chicken, tender beans, corn, AND all your favorite crack-inspired ingredients. This is our new favorite chili recipe and we can't get enough of it!
Foto: The Recipe CriticIngredients
- 2 pounds boneless, skinless chicken breasts
- 3 cups chicken broth
- 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
- 8 ounces diced green chiles
- 8 slices cooked bacon, (chopped)
- ¼ cup tomato sauce, (El Pato Mexican or regular)
- 8 ounces cream cheese, (softend and cubed)
- 2 packets dry ranch seasoning
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 cup sharp cheddar cheese, (shredded)
- salt and pepper to taste
Steps
Place 2 pounds boneless, skinless chicken breasts in the bottom of the slow cooker, and add in 3 cups chicken broth, 15 ounces pinto beans, 15 ounces black beans, 15 ounces corn, 14 ounces fire roasted diced tomatoes, 8 ounces diced green chiles, 8 slices cooked bacon, ¼ cup tomato sauce, 8 ounces cream cheese, 2 packets dry ranch seasoning, and 2 teaspoons chili powder, 2 teaspoons cumin.
Cook the chili until the chicken has fully cooked through. Cook on low for 6-8 hours or on high for 4-5 hours.
When the chicken is fully cooked, remove it from the slow cooker and shred it.
Place the shredded chicken back into the slow cooker along with the 1 cup sharp cheddar cheese, and salt and pepper to taste. Stir everything to fully incorporate. Season with salt and pepper to taste.
Serve the chili with cilantro, limes, sour cream, or any of your favorite chili toppings!
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