Crack Chicken Chili
This creamy crack chicken chili is loaded with all the best ingredients, including bacon, chicken, cream cheese, and gooey melted cheese.
Ingredients
- 2½ cups chicken broth
- 15.25 ounces southwest corn with poblano and red peppers, (do not drain)
- 10 ounces mild Rotel diced tomatoes and green chilies, (do not drain)
- 1 ounces ranch seasoning mix
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3 medium boneless skinless chicken breasts
- 15.25 onces black beans, (drained and rinsed )
- 1¼ cups smoked bacon, (cooked and crumbled )
- 8 ounces cream cheese, (cubed)
- 2 cups fresh shredded Colby and Monterey jack cheese
- 1½ tablespoons chopped fresh cilantro, (optional garnish)
Directions
- 1
Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
- 2
Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.
- 3
Lay the chicken breasts in the bottom of the prepared crock pot.
- 4
Sprinkle the black beans on top of the chicken.
- 5
Pour the chicken broth mixture over the black bean layer.
- 6
Sprinkle the crumbled cooked bacon over the broth mixture.
- 7
Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.
- 8
When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
- 9
Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
- 10
Stir in the shredded cheese.
- 11
Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot