What are the necessary ingredients for crack chicken chili?

The essential ingredients include: - 2 pounds boneless skinless chicken breasts - 3 cups chicken broth - 1 can each of black beans, pinto beans, and corn (drained) - 1 can diced tomatoes and green chilies (undrained) - 8 ounces softened cream cheese - 1 cup shredded cheddar cheese - 2 packets dry ranch seasoning - Chili powder, cumin, onion powder, salt, and pepper - Cooked chopped bacon Common substitutions include white kidney beans instead of pinto or black beans, and different cheeses like pepper jack for added spice.

Can I make crack chicken chili using an Instant Pot or stovetop?

Instant Pot: Sauté bacon first, then add all ingredients except cheese and shredded chicken. Cook on high pressure for 25 minutes, quick release, shred chicken, and stir in cheeses. Stovetop: Use pre-cooked shredded chicken, combine all ingredients except cheeses in a pot, simmer for 15 minutes, then add softened cream cheese and shredded cheddar until smooth.

How do I store and reheat leftover crack chicken chili?

Store chili in airtight containers in the refrigerator for up to 5 days. Reheat gently on the stovetop or microwave, stirring to maintain creamy texture. For longer storage, freeze without cheese, thaw overnight in the fridge, then add fresh cheese before reheating.

Is crack chicken chili freezer-friendly, and how should I freeze it?

Yes, the chili freezes well if cheese is omitted before freezing. Store in freezer-safe containers or bags for up to 2-4 months. Thaw fully in the refrigerator, then warm and add cream cheese and cheddar for best taste and texture.

Crack Chicken Chili: Easy Creamy Crockpot Recipe

Description

🍲 Dive into the ultimate comfort food with this creamy crockpot chicken chili that’s easy to prepare and full of flavor.
🌶️ Perfect for busy weeknights, it brings together rich, savory ingredients in a warming, satisfying dish.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
1 (11-oz) can corn, drained
1 (10-oz) can diced tomatoes and green chilies, undrained
8 ounces cream cheese, softened and cubed
1 cup shredded cheddar cheese
8 slices cooked bacon, chopped
2 packets dry ranch seasoning
2 teaspoons chili powder
1 teaspoon cumin
Salt and pepper to taste

Instructions

1. Place the chicken breasts at the bottom of the slow cooker and pour in the chicken broth.
2. Add black beans, pinto beans, corn, diced tomatoes and green chilies, cream cheese, ranch seasoning, chili powder, cumin, and cooked bacon to the slow cooker.
3. Cover the slow cooker and cook on low for 6-8 hours, or on high for 4-5 hours, until the chicken is cooked through.
4. Remove the chicken, shred it, and return it to the cooker. Stir in the shredded cheddar cheese until it is melted.
5. Season with salt and pepper to taste. Serve with optional toppings such as cilantro, lime, and sour cream.

Notes

🕒 For a thicker chili, cook longer or remove the lid towards the end to reduce the liquid.
🥓 Substitute turkey bacon or use low-fat cream cheese to reduce calories; avoid using fat-free cream cheese as it does not melt well.
🌶️ Adjust seasoning and heat levels with cayenne pepper or mild/hot diced tomatoes and chilies.

Prep Time: 10 minutes
Cook Time: 6-8 hours on low or 4-5 hours on high
Cook Time: Outdoor Cooking
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500-600 kcal
Sugar: 3-5 g
Sodium: 1000-1200 mg
Fat: 20-30 g
Saturated Fat: 10-15 g
Unsaturated Fat: 5-10 g
Trans Fat: 0-1 g
Carbohydrates: 30-60 g
Fiber: 8-12 g
Protein: 40-50 g
Cholesterol: 100-125 mg