Creamy Crockpot Crack Chicken Chili
A cozy and comforting bowl of creamy chili packed with chicken, crispy bacon, and ranch flavor.
dailyrecipesbook.comThere is something so satisfying about coming home to a warm meal that is already cooked. This crack chicken chili is a massive hit in my house because it hits all the right spots with savory bacon and creamy cheese. It is perfect for chilly evenings when you want something hearty but easy to put together.
The secret here is the ranch seasoning, which adds a little extra zing to the cream cheese and chicken. My best tip is to stir in the cream cheese right at the end to make sure it gets perfectly silky without separating.
Ingredients
- 2 pounds chicken breast
- 6 slices bacon, cooked and crumbled
- 1 packet dry ranch seasoning mix
- 1 cup chicken broth
- 2 cans black beans, rinsed and drained
- 1 can corn, drained
- 1 cup shredded cheddar cheese
- 8 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- 1
Place the chicken breasts in the bottom of your slow cooker.
- 2
Add the ranch seasoning, garlic powder, onion powder, chicken broth, black beans, and corn.
- 3
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 4
Once the chicken is tender, take it out and shred it with two forks.
- 5
Stir the shredded chicken back into the pot.
- 6
Add the softened cream cheese and half of the cheddar cheese, stirring until everything is melted and creamy.
- 7
Serve hot topped with the crumbled bacon and the remaining cheddar cheese.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can serve this with a side of cornbread or tortilla chips for extra crunch. If you prefer a thinner chili, just add a splash more chicken broth before serving.
Made this recipe? Let us know how it went.
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