Crack Chicken Chili

Crack Chicken Chili


It’s loaded with shredded chicken, tender beans, corn, AND all your favorite crack-inspired 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
  • ¼ cup tomato sauce, El Pato Mexican or regular
  • 8 ounces cream cheese, softend 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
  1. Place the chicken breasts in the bottom of the slow cooker, and add in everything except the cheddar cheese.
  2. Cook the chili until the chicken has fully cooked through Cook on low for 6-8 hours or on high for 4-5 hours.
  3. When the chicken is fully cooked, remove it from the slow cooker to shred.
  4. Place the shredded chicken back into the slow cooker along with the shredded cheddar cheese. Stir everything to fully incorporate. Season with salt and pepper to taste.
  5. Serve the chili with cilantro, limes, sour cream, or any of your favorite chili toppings!

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