Crack Chicken Chili
Creamy crack chicken chili is an explosion of irresistible flavors! It's loaded with shredded chicken, tender beans, corn, AND all your favorite crack-inspired ingredients. This is our new favorite chili recipe and we can't get enough of it!
Servings: 6 people
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3 cups chicken broth
- 15 ounces pinto beans, drained and rinsed
- 15 ounces black beans drained and rinsed
- 15 ounces corn drained and rinsed
- 14 ounces fire roasted diced tomatoes
- 8 ounces diced green chiles
- 8 slices cooked bacon, chopped
- ¼ cup tomato sauce, El Pato Mexican or regular
- 8 ounces cream cheese, softend and cubed
- 2 packets dry ranch seasoning
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 cup sharp cheddar cheese, shredded
- salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker, and add in everything except the cheddar cheese.
- Cook the chili until the chicken has fully cooked through Cook on low for 6-8 hours or on high for 4-5 hours.
- When the chicken is fully cooked, remove it from the slow cooker to shred.
- Place the shredded chicken back into the slow cooker along with the shredded cheddar cheese. Stir everything to fully incorporate. Season with salt and pepper to taste.
- Serve the chili with cilantro, limes, sour cream, or any of your favorite chili toppings!
Video
Nutrition
Calories: 591kcal | Carbohydrates: 34g | Protein: 50g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 1374mg | Potassium: 1094mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1502IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 4mg
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