Crack Chicken Chili
With shredded chicken, cream cheese, cheddar cheese, bacon, and white beans, it's no surprise that this Crack Chicken Chili is a family favorite. Made in the crockpot with almost no prep time required!
Servings: 8 people
Calories: 376kcal
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups chicken broth
- 2 (15-ounce) cans white beans drained and rinsed
- 15 ounces can corn drained
- 2 (10-ounce) cans Rotel (diced tomatoes with green chilies)
- 6 slices bacon cooked and crumbled
- 8 ounces tomato sauce
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 packets ranch seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- Sliced green onions for garnish
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Pour in the chicken broth, then add the white beans, corn, Rotel, crumbled bacon, and tomato sauce.
- Add the cream cheese, sour cream, ranch seasoning packets, chili powder, cumin, kosher salt and black pepper. Stir to combine the ingredients. Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, remove the chicken breasts. Shred the chicken with two forks and return it to the slow cooker.
- Add the shredded cheddar cheese, stirring until the cheese is fully melted and blended into the chili.
- Taste and adjust seasoning with additional salt and pepper, if necessary.
- Serve hot and garnish each bowl with extra shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Enjoy!
Video
Nutrition
Calories: 376kcal | Carbohydrates: 6g | Protein: 36g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 133mg | Sodium: 1076mg | Potassium: 626mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 1mg