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Crack Chicken Chili

A creamy, cheesy, and comforting chili made with shredded chicken, bacon, and pantry staples, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Rotisserie is my shortcut.
  • 1 cup bacon, cooked and crumbled Adds smoky crunch.
  • 2 cups cream cheese Room temperature helps it melt smoothly.
  • 1 cup chicken broth Thins the chili just enough.
  • 1 can (15 oz) corn, drained Drain well to avoid watering down the chili.
  • 1 can (15 oz) black beans, drained and rinsed For body and protein.
  • 1 packet ranch seasoning Classic crack chicken flavor.
  • 2 cups shredded cheddar cheese Stir in at the end for gooey goodness.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Combine the shredded chicken, bacon, cream cheese, chicken broth, corn, black beans, ranch seasoning, garlic powder, and onion powder in the slow cooker. Stir until the cream cheese is somewhat incorporated.
  2. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
  3. About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy.
  4. Adjust seasoning with salt and pepper to taste, then serve hot.

Notes

For spicier chili, add cayenne or hot sauce. Store leftovers in an airtight container for 3–4 days. This chili is freezer-friendly — cool completely, portion, and freeze for up to 3 months.