Description
This creamy Crack Chicken Chili is a hearty and flavorful dish featuring tender chicken breasts slow-cooked with smoky bacon, spicy Rotel tomatoes, southwest corn, black beans, and a blend of creamy cheeses. Enhanced with ranch seasoning and chili spices, this comforting chili is perfect for cozy gatherings or game day.
Ingredients
Main 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 ounce 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 ounces 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
Garnish
- 1½ tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare the slow cooker: Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray or use a disposable crock pot liner to prevent sticking and ease cleanup.
- Mix the broth and seasonings: In a medium-sized bowl, whisk together the chicken broth, southwest corn (with its liquid), Rotel diced tomatoes and green chilies (with liquid), ranch seasoning mix, onion powder, chili powder, kosher salt, and cracked black pepper to combine all the flavors.
- Layer the ingredients in the crock pot: Lay the boneless skinless chicken breasts evenly on the bottom of the prepared crock pot. Sprinkle the drained and rinsed black beans evenly over the chicken breasts.
- Add the broth mixture: Pour the seasoned chicken broth mixture over the black bean layer, ensuring even coverage to infuse flavor throughout the chili.
- Add bacon and cream cheese: Sprinkle the cooked and crumbled smoked bacon over the broth mixture, then top with cubed cream cheese pieces evenly distributed to melt into creamy pockets during cooking.
- Cook the chili: Cover and cook on high for 4 hours or on low for 6 hours, allowing the chicken to cook through and the flavors to meld beautifully into a creamy chili.
- Shred the chicken: Once cooked, remove the chicken breasts from the crock pot. Use two forks to shred the chicken finely for easy mixing back into the chili.
- Melt the cheeses: Stir the broth and cream cheese thoroughly in the crock pot until the cream cheese is fully melted and evenly incorporated, creating a creamy base for the chili.
- Add shredded cheese: Stir in the fresh shredded Colby and Monterey jack cheese into the chili, allowing it to melt smoothly and thicken the texture.
- Combine shredded chicken: Return the shredded chicken to the crock pot and stir well to combine all ingredients evenly and maintain the hearty texture of the chili.
- Garnish and serve: Optionally garnish with chopped fresh cilantro before serving. Serve the chili hot for the best comforting experience.
Notes
- If in a hurry, substitute rotisserie chicken for the raw chicken breasts. Reduce the cooking time on high to 2 hours, then add shredded rotisserie chicken 30 minutes before serving to heat through.
- Chicken is safely cooked when the internal temperature reaches 165°F (74°C).
- For serving larger groups, keep the chili warm on the slow cooker’s warm setting to maintain temperature without overcooking.
