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Crack Chicken Chili

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Crack Chicken Chili is a savory sensation that takes the classic flavors of crack chicken and transforms them into a hearty, satisfying chili that’s perfect for any occasion. Packed with tender chicken, creamy cheese, flavorful spices, and a hint of smokiness, each spoonful is a symphony of taste that will warm your soul. Whether you’re hosting a cozy family dinner or looking for an easy weeknight meal, this Crack Chicken Chili is guaranteed to become a new favorite in your recipe repertoire. So, gather your ingredients, and let’s dive into a bowl of pure comfort!

Slow cooker Crack Chicken Chili

What you’ll love about this recipe:

  • KID FRIENDLY – Even picky eaters will devour this delicious chili, thanks to its mild yet flavorful profile and familiar ingredients.
  • IRRESISTIBLE FLAVOR – Crack Chicken Chili combines the addictive flavors of crack chicken with the comforting warmth of chili, creating a taste sensation that is truly unforgettable.
  • HEARTY MEAL – Loaded with protein-packed chicken, beans, and cheese, this chili is not only delicious but also incredibly satisfying, keeping hunger at bay for hours.
  • AWARD-WINNING FLAVOR- Once you taste this sensational chili, you’ll understand why it’s earned its place as an award-winning recipe, winning over hearts and taste buds alike with its unbeatable taste and texture.

Crack Chicken Chili Ingredients

  • 1.5 pounds of boneless, skinless chicken breast
  • 8 slices of bacon, cooked and chopped
  • 1 can (10 oz) of diced tomatoes with green chilies (Rotel)
  • 1 can (15 oz) of navy beans, drained and rinsed
  • 1 can (15 oz) of black beans, drained and rinsed
  • 8 oz of cream cheese, softened
  • 1 packet (1 oz) of ranch seasoning mix or homemade equivalent
  • 1 cup of frozen corn (or canned)
  • 3 cups of chicken broth
  • 8 oz of shredded cheddar cheese
  • 1 teaspoon of ground cumin
  • 1 tablespoon of chili powder
  • 1/4 teaspoon of cayenne pepper
Crack Chicken Chili in slow cooker

Be sure to try our other crowd-favorite recipes like our Instant Pot Crack Chicken, Maple Bacon Crack, Instant Pot Crack Chicken Pasta, Dutch Oven Chili, and our Instant Pot White Chili Chicken! 

Crack Chicken Chili Recipe

Slow Cooker:

  • Place chicken in the slow cooker.
  • Sprinkle Ranch Seasoning, Cumin, Chili Powder, and optional cayenne pepper over the chicken.
  • Add navy beans, black beans, and corn to the slow cooker.
  • Place cream cheese on top.
  • Pour chicken broth over the ingredients.
  • Cook on high for 4 hours or low for 6 hours.
  • Once cooked, remove the chicken and shred it using two forks.
  • Stir in shredded cheddar cheese until melted.
  • Serve hot and enjoy!

Stovetop:

  • In a large pot or Dutch oven, place chicken.
  • Sprinkle Ranch Seasoning, Cumin, Chili Powder, and optional cayenne pepper over the chicken.
  • Add navy beans, black beans, corn, cream cheese, and chicken broth to the pot.
  • Bring the mixture to a boil, then reduce heat to low and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
  • Once cooked, remove the chicken and shred it using two forks.
  • Stir in shredded cheddar cheese until melted.
  • Serve hot and enjoy!

Instant Pot:

  • Place chicken in the Instant Pot.
  • Sprinkle Ranch Seasoning, Cumin, Chili Powder, and optional cayenne pepper over the chicken.
  • Add navy beans, black beans, corn, cream cheese, and chicken broth to the Instant Pot.
  • Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
  • Once the cooking time is up, allow for a natural pressure release for 10 minutes, then do a quick release of any remaining pressure.
  • Open the lid, remove the chicken, and shred it using two forks.
  • Stir in shredded cheddar cheese until melted.
  • Serve hot and enjoy!

Tips & Tricks

  • Adjust the Heat: If you prefer a spicier chili, increase the amount of chili powder and cayenne pepper. For a milder version, simply reduce the amount or omit the cayenne pepper altogether.
  • Cream Cheese Consistency: To ensure the cream cheese melts smoothly into the chili, it’s best to let it soften at room temperature before adding it to the slow cooker, stovetop, or Instant Pot.
  • Shredding Chicken: Shredding the chicken can be made easier by using two forks or a hand mixer. If you’re using an Instant Pot, the chicken should be tender enough to shred easily with forks.
  • Thickening the Chili: If you prefer a thicker consistency, you can mash some of the beans against the side of the pot with a spoon or use a cornstarch slurry (mix cornstarch with water) to thicken the broth.
  • Toppings Galore: Enhance the flavor and presentation of your Crack Chicken Chili by adding your favorite toppings such as diced avocado, sour cream, chopped cilantro, sliced jalapeños, or a squeeze of fresh lime juice.
  • Make it Ahead: Crack Chicken Chili tastes even better the next day as the flavors have had time to meld together. Consider making a batch ahead of time for a quick and satisfying meal throughout the week.
  • Freezing: This chili freezes well, so don’t hesitate to double the recipe and freeze individual portions for future meals. Just be sure to cool the chili completely before transferring it to freezer-safe containers.
  • Customize to Taste: Feel free to customize the recipe to suit your preferences. Add extra veggies like bell peppers or diced tomatoes for more flavor and nutrition, or swap out the types of beans used based on what you have on hand.
  • Slow Cooker Safety: When using a slow cooker, ensure that the chicken reaches an internal temperature of 165°F (75°C) for food safety.
  • Experiment: Don’t be afraid to experiment with different spices, beans, or cheese varieties to create your own unique twist on this classic recipe. Cooking should be fun and tailored to your tastes, so feel free to get creative!
Chicken Chili in slow cooker

FAQs about Crack Chicken Chili

Yes, you can substitute chicken thighs for chicken breast if you prefer. Just keep in mind that chicken thighs may have a slightly different texture and flavor.

he name “Crack Chicken Chili” is derived from the term “crack chicken,” which refers to a popular dish made with chicken, cream cheese, bacon, and ranch seasoning. This dish earned its nickname due to its highly addictive flavor profile, reminiscent of the term “crack” used colloquially to describe something highly addictive or irresistible.

When this addictive combination of flavors is incorporated into a chili recipe, it takes on the name “Crack Chicken Chili” to signify that it’s based on the same irresistible flavor profile as crack chicken. The creamy texture of the cream cheese, the savory bacon, and the flavorful ranch seasoning create a chili that is not only delicious but also highly addictive, hence the name. It’s a playful and catchy name that reflects the allure and popularity of this delectable dish.

Crack Chicken Chili pairs well with a variety of toppings such as diced avocado, sour cream, shredded cheese, chopped cilantro, sliced jalapeños, or a squeeze of fresh lime juice. It also goes great with cornbread, tortilla chips, or a simple side salad.

  1. Refrigeration: Allow the chili to cool down to room temperature before transferring it to an airtight container or a sealable plastic bag. Make sure the container is clean and dry. Store it in the refrigerator for up to 3-4 days.
  2. Freezing: If you don’t plan to consume the chili within a few days, consider freezing it for longer storage. Once the chili has cooled completely, transfer it to freezer-safe containers or zip-top bags. Remove as much air as possible before sealing. Label the containers with the date and store them in the freezer for up to 3 months.
  3. Portioning: If you freeze the chili in a large batch, consider portioning it into smaller containers or freezer bags before freezing. This makes it easier to thaw and reheat only the amount you need, reducing waste.
  4. Thawing: When you’re ready to enjoy the chili, thaw it overnight in the refrigerator. Alternatively, you can place the sealed container in a bowl of cold water to speed up the thawing process. Once thawed, reheat the chili using your preferred method.
  5. Reheating: Reheat the Crack Chicken Chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in microwave-safe containers, stirring occasionally to ensure even heating. If the chili thickens upon reheating, you can add a splash of chicken broth or water to adjust the consistency.

If you find that your chili is too thin, you can thicken it by mashing some of the beans against the side of the pot with a spoon or by adding a cornstarch slurry (cornstarch mixed with water) and simmering until thickened.

Absolutely! You can adjust the heat level of the chili by increasing or decreasing the amount of chili powder and cayenne pepper used. Feel free to customize it to your taste preferences.

crack-chicken-chili-recipe
Slow cooker Crack Chicken Chili

Award-Winning Slow Cooker Crack Chicken Chili

Yield: 1
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Crack Chicken Chili is a savory sensation that takes the classic flavors of crack chicken and transforms them into a hearty, satisfying chili that’s perfect for any occasion. 

Ingredients

  • 1.5 pounds of boneless, skinless chicken breast
  • 8 slices of bacon, cooked and chopped
  • 1 can (10 oz) of diced tomatoes with green chilies (Rotel)
  • 1 can (15 oz) of navy beans, drained and rinsed
  • 1 can (15 oz) of black beans, drained and rinsed
  • 8 oz of cream cheese, softened
  • 1 packet (1 oz) of ranch seasoning mix or homemade equivalent
  • 1 cup of frozen corn (or canned)
  • 3 cups of chicken broth
  • 8 oz of shredded cheddar cheese
  • 1 teaspoon of ground cumin
  • 1 tablespoon of chili powder
  • 1/4 teaspoon of cayenne pepper

Instructions

    Slow Cooker:

    1. Place chicken in the slow cooker.
    2. Sprinkle Ranch Seasoning, Cumin, Chili Powder, and optional cayenne pepper over the chicken.
    3. Add navy beans, black beans, and corn to the slow cooker.
    4. Place cream cheese on top.
    5. Pour chicken broth over the ingredients.
    6. Cook on high for 4 hours or low for 6 hours.
    7. Once cooked, remove the chicken and shred it using two forks.
    8. Stir in shredded cheddar cheese until melted.
    9. Serve hot and enjoy!

    Stovetop:

    1. In a large pot or Dutch oven, place chicken.
    2. Sprinkle Ranch Seasoning, Cumin, Chili Powder, and optional cayenne pepper over the chicken.
    3. Add navy beans, black beans, corn, cream cheese, and chicken broth to the pot.
    4. Bring the mixture to a boil, then reduce heat to low and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
    5. Once cooked, remove the chicken and shred it using two forks.
    6. Stir in shredded cheddar cheese until melted.
    7. Serve hot and enjoy!

    Instant Pot:

    1. Place chicken in the Instant Pot.
    2. Sprinkle Ranch Seasoning, Cumin, Chili Powder, and optional cayenne pepper over the chicken.
    3. Add navy beans, black beans, corn, cream cheese, and chicken broth to the Instant Pot.
    4. Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
    5. Once the cooking time is up, allow for a natural pressure release for 10 minutes, then do a quick release of any remaining pressure.
    6. Open the lid, remove the chicken, and shred it using two forks.
    7. Stir in shredded cheddar cheese until melted.
    8. Serve hot and enjoy!

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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 534Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 142mgSodium: 1499mgCarbohydrates: 27gFiber: 7gSugar: 3gProtein: 46g

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    © Adventures of a Nurse
    Cuisine: American / Category: slow cooker

    Pin This Recipe!

    Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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