Crack Chicken Chili
A delicious and hearty chili recipe featuring tender chicken, creamy cheese, and savory beans.
Ingredients
Main 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
- 0.25 cup tomato sauce (El Pato Mexican or regular)
- 8 ounces cream cheese, softened 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
- In the bottom of your slow cooker, place the 2 pounds of boneless, skinless chicken breasts.
- Add in the 3 cups of chicken broth, followed by the pinto beans, black beans, corn, fire roasted diced tomatoes, diced green chiles, chopped bacon, tomato sauce, cream cheese, ranch seasoning, chili powder, and cumin.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fully cooked. (Tip: For best results, cook on low.)
- Once the chicken is cooked, carefully remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker, then stir in the 1 cup of shredded sharp cheddar cheese. Season with salt and pepper to taste, mixing everything well.
- Serve your hearty chili hot, garnished with cilantro, lime wedges, sour cream, or any of your favorite toppings!
Notes
This chili can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for later enjoyment.