Crack Chicken Chili

250 mins
Serves 8
https://www.iheartnaptime.net/crack-chicken-chili/?fbclid=IwZXh0bgNhZW0CMTEAAR0pl-dRs9S3WHotqQntiVs691jo33Bn7YWJd7kVewG4xczyEPuTOi_Rt4c_aem_Dzr3dIFdQ-sTZM36hHnMsQ#recipe

Directions

  1. 1Add chicken, broth, ranch seasoning, chili powder, cumin, and salt to a crockpot. Add black beans, pinto beans, corn, and rotel.
  2. 2Add chicken, broth, ranch seasoning, chili powder, cumin, and salt to a crockpot. Add black beans, pinto beans, corn, and rotel.
  3. 3Add chicken, broth, ranch seasoning, chili powder, cumin, and salt to a crockpot. Add black beans, pinto beans, corn, and rotel.
  4. 4Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender. Shred chicken and return to crockpot. Mix in cream cheese.
  5. 5Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender. Shred chicken and return to crockpot. Mix in cream cheese.
  6. 6Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender. Shred chicken and return to crockpot. Mix in cream cheese.
  7. 7Stir in half the cheddar cheese and bacon. Sprinkle remaining cheese and bacon on top. Cook on low for another 15 minutes until cheese is melted.
  8. 8Stir in half the cheddar cheese and bacon. Sprinkle remaining cheese and bacon on top. Cook on low for another 15 minutes until cheese is melted.
  9. 9Stir in half the cheddar cheese and bacon. Sprinkle remaining cheese and bacon on top. Cook on low for another 15 minutes until cheese is melted.
  10. 10Season to taste and serve with your favorite toppings
  11. 11Season to taste and serve with your favorite toppings
  12. 12Season to taste and serve with your favorite toppings

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 pounds boneless, skinless chicken breasts
  • 2 pounds boneless, skinless chicken breasts
  • 1 (15-ounce) can chicken broth
  • 1 (15-ounce) can chicken broth
  • 1 (15-ounce) can chicken broth
  • 1 ounce package ranch seasoning mix
  • 1 ounce package ranch seasoning mix
  • 1 ounce package ranch seasoning mix
  • 2 teaspoons chili powder
  • 2 teaspoons chili powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon Kosher salt
  • 1 teaspoon Kosher salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can white corn, rinsed and drained
  • 1 (15-ounce) can white corn, rinsed and drained
  • 1 (15-ounce) can white corn, rinsed and drained
  • 1 (10-ounce) can rotel (tomatoes and green chile)
  • 1 (10-ounce) can rotel (tomatoes and green chile)
  • 1 (10-ounce) can rotel (tomatoes and green chile)
  • 8 ounces cream cheese, softened and cubed
  • 8 ounces cream cheese, softened and cubed
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese
  • 0.5 cup bacon crumbles
  • 0.5 cup bacon crumbles
  • 0.5 cup bacon crumbles

Equipment

slow cookercutting boardforks

Tips

  • For thinner soup, add extra 1/2–1 cup broth or water.
  • Place cream cheese on top and let sit 10 minutes before stirring.
  • Can substitute beans, add cayenne pepper or jalapeno for extra spice.
  • Use rotisserie chicken and stovetop method to save time.
  • Store leftovers in the refrigerator for up to 5 days.
  • Freeze without cream cheese and cheese; thaw and add before serving.
  • Serve with toppings like tortilla chips, sour cream, avocado, cilantro