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Crack Chicken Chili Recipe

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This Crack Chicken Chili is packed with bold flavors—shredded chicken, crispy bacon, creamy cheese, and ranch seasoning all come together in a thick, comforting chili. It’s a low-carb, high-protein meal that’s perfect for feeding a hungry crowd or meal-prepping for the week.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 (8 oz) block cream cheese, softened
  • 1 packet ranch seasoning mix (about 1 oz)
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled (plus extra for garnish)
  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
  • 1 cup chicken broth
  • 1 small onion, diced
  • 1 bell pepper, diced (optional)
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Fresh chopped parsley or green onions, for garnish

Instructions

  1. Add Ingredients to the Slow Cooker:

    • Place chicken breasts, cream cheese, ranch seasoning, diced tomatoes, chicken broth, onion, bell pepper (if using), garlic powder, chili powder, smoked paprika, salt, and pepper into the slow cooker.

  2. Cook:

    • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.

  3. Shred the Chicken:

    • Remove the chicken from the slow cooker and shred it using two forks.
    • Return the shredded chicken to the slow cooker and stir to combine.

  4. Finish the Chili:

    • Add shredded cheddar cheese and crumbled bacon, stirring until the cheese melts into the chili.
    • Cook for an additional 15-20 minutes on low.

  5. Serve:

    • Garnish with extra bacon, green onions, or parsley, and serve hot.
    • Optional: Top with a dollop of sour cream or extra shredded cheese.

Notes

  • Make it spicier by adding diced jalapeños or extra chili powder.
  • Use leftover rotisserie chicken for a faster version (reduce cooking time by half).
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/crack-chicken-chili-recipe/