Crack Chicken Chili
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!
What you’ll love about this recipe:
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
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!
FAQs about Crack Chicken Chili
Award-Winning Slow Cooker Crack Chicken Chili
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:
- 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!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 534Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 142mgSodium: 1499mgCarbohydrates: 27gFiber: 7gSugar: 3gProtein: 46g