Description
Creamy, zesty crack chicken chili delivers comfort with a spicy kick that’ll keep everyone coming back for more. Hearty ingredients blend seamlessly, promising a meal packed with flavor and warmth you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken breasts (or thighs)
- 4 slices bacon, cooked and crumbled (plus extra for garnish)
Dairy and Cheese:
- 1 (8 ounces) (226 grams) block cream cheese, softened
- 1 cup (113 grams) shredded cheddar cheese
Vegetables and Seasonings:
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- 1 can (10 ounces) (283 grams) diced tomatoes with green chilies (like Rotel)
- 1 can (15 ounces) (425 grams) black beans, drained and rinsed (optional)
- 1 packet ranch seasoning mix (about 1 ounce) (28 grams)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup (240 milliliters) chicken broth
- Fresh chopped parsley or green onions, for garnish
Instructions
- Prepare the slow cooker by layering succulent chicken breasts, velvety cream cheese, aromatic ranch seasoning, zesty diced tomatoes, rich chicken broth, and a medley of chopped onions and bell peppers.
- Sprinkle in garlic powder, chili powder, smoky paprika, and a pinch of salt and pepper to create a robust flavor profile.
- Secure the lid and let the ingredients slowly meld together, cooking on low heat for 6-8 hours or on high for 3-4 hours until the chicken becomes fork-tender and easily falls apart.
- Carefully remove the chicken and transform it into delicate shreds using two forks, then return the shredded meat back into the simmering mixture.
- Enhance the chili’s richness by stirring in sharp cheddar cheese and crispy crumbled bacon, allowing the cheese to melt seamlessly into the warm, savory base.
- Continue cooking for an additional 15-20 minutes on low heat to marry the flavors and create a creamy, indulgent texture.
- Elevate the presentation by garnishing with extra crispy bacon bits, freshly chopped green onions, or vibrant parsley.
- Serve piping hot, with optional toppings like a dollop of tangy sour cream or a sprinkle of additional shredded cheese for those seeking extra decadence.
Notes
- Customize the heat level by adjusting chili powder and adding jalapeños for extra kick.
- Swap chicken breasts with thighs for richer, more tender meat that stays incredibly moist during slow cooking.
- Make this recipe low-carb friendly by replacing diced tomatoes with diced bell peppers and using a low-sodium broth.
- Prep ingredients the night before and store in the slow cooker insert inside the refrigerator to save morning cooking time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Slow Cooker) / 30 minutes (Instant Pot)
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 85 mg