Easy Slow Cooker Crack Chicken Chili (Print version)
Creamy slow cooker crack chicken chili loaded with bacon, ranch, cream cheese, beans, and corn. A comforting dump-and-go dinner.
# Ingredients:
For the base
01 -
1.5 lbs (680 g) boneless skinless chicken breasts
02 -
1 (1 oz) packet ranch dressing mix
03 -
1 tbsp chili powder
04 -
1 tsp ground cumin
05 -
1/2 tsp onion powder
06 -
2 cloves garlic, minced
07 -
1 cup (240 ml) low-sodium chicken broth
For the chili
08 -
1 (15 oz) can black beans, rinsed and drained
09 -
1 (15 oz) can cannellini beans, rinsed and drained
10 -
1 (15 oz) can corn, drained
11 -
1 (10 oz) can diced tomatoes with green chiles (such as Rotel), undrained
For the crack chicken finish
12 -
8 oz (225 g) cream cheese, cubed
13 -
1 cup (115 g) shredded sharp cheddar cheese
14 -
6 strips bacon, cooked crisp and crumbled
15 -
3 green onions, sliced
# Instructions:
01 -
Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the ranch mix, chili powder, cumin, onion powder, and garlic over the top. Pour in the chicken broth.
02 -
Add the black beans, cannellini beans, corn, and diced tomatoes with green chiles. Gently stir around the chicken so the spices distribute. Nestle the cubed cream cheese on top.
03 -
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The chicken is done when it reaches 165°F (74°C) and shreds effortlessly with two forks.
04 -
Remove the chicken, shred it with two forks, and return it to the pot. Add the shredded cheddar and stir until the cream cheese and cheddar melt into a smooth, creamy broth. If the cream cheese is slow to dissolve, whisk it gently.
05 -
Stir in half the crumbled bacon. Ladle into bowls and top with the remaining bacon and sliced green onions.
# Good to know:
01 -
Cook bacon separately until crisp for the best texture.
02 -
Use block cream cheese at room temperature for the smoothest melt.