Crock Pot Crack Chicken Chili
This Crack Chicken Chili has the irresistible flavors of bacon, cheddar, and ranch in a rich, creamy chicken soup. Make it in the Crock Pot, Instant Pot, or on the stovetop!
Ingredients
- 2 boneless, skinless chicken breasts
- ½ yellow onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 10 oz rotel tomatoes & green chilies
- 15.25 oz canned corn not drained
- 15.25 oz canned black beans not drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon chili powder
- 2 cups chicken broth
- 12 oz bacon cooked & crumbled
- 1 pack ranch dressing mix about 3 tablespoons
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
Instructions
Crock Pot Method
- Add all ingredients except cream cheese and cheddar cheese to a slow cooker.
- Set slow cooker to 8 hours on low.
- About an hour before serving, shred chicken with two forks. Add cream cheese and 1 cup of shredded cheddar. Stir well until blended (this might take a few minutes to completely blend).
Pressure Cooker Method
- Add all ingredients except cream cheese and cheddar cheese to the Instant Pot.
- Set Instant Pot to manual, high pressure, 14 minutes.
- Once cook cycle is over and pressure is released, shred chicken with forks. Add cream cheese and 1 cup of shredded cheddar cheese; stir until blended.
Stovetop Method
- Add all ingredients except cream cheese and cheddar cheese to a large pot over medium heat. Bring to a simmer, then reduce heat to low.
- Simmer for at least an hour (preferably 2-3 hours), stirring occasionally. About 30 minutes before serving, shred chicken with forks and add cream cheese & 1 cup of shredded cheddar. Stir until blended.
- Top servings with shredded cheddar cheese.
Notes
- Cream cheese may look lumpy at first—give it up to 30 minutes to fully melt into the chili.
- Frozen chicken works for slow cooker or Instant Pot methods with no cook time changes. For stovetop, simmer at least 2 hours before shredding.
- Use a Crockpot liner for easier cleanup.
- Leftovers: Store in an airtight container in the fridge; enjoy within 3–4 days. Reheat in the microwave, stirring halfway through.
- Pairings: Serve alone or with salad, garlic breadsticks, cheddar bay biscuits, or cornbread.
Nutrition Facts
Calories: 498kcalCarbohydrates: 30gProtein: 30gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 79mgSodium: 1571mgPotassium: 705mgFiber: 6gSugar: 4gVitamin A: 1039IUVitamin C: 36mgCalcium: 340mgIron: 2mg
