This Crack Chicken Chili is a creamy, cheesy, and flavor-packed dish that combines tender shredded chicken, crispy bacon, ranch seasoning, and hearty beans. It's a one-pot, comforting meal perfect for cozy nights, game-day gatherings, or meal prepping for busy weeks.
1can (10 oz)Rotel (diced tomatoes with green chilies)
1can (15 oz)black beans (drained and rinsed)
1can (15 oz)corn (drained)
1block (8 oz)cream cheese (softened)
1cupshredded cheddar cheese
2cupschicken broth
1/2teaspoonsalt
1/4teaspoonblack pepper
1tablespoonfresh green onions or cilantro (for garnish)
Instructions
In a large pot or slow cooker, place the chicken breasts and sprinkle with ranch seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Add cooked bacon, Rotel, black beans, corn, and chicken broth. Stir to combine.
Stovetop method: Simmer on low heat for 30-40 minutes until the chicken is cooked through and tender.
Slow cooker method: Cook on low for 6-8 hours or on high for 3-4 hours.
Remove the cooked chicken, shred it using two forks, and return it to the pot.
Stir in the cream cheese and shredded cheddar until melted and creamy.
Let the chili cook for another 10 minutes, stirring occasionally until everything is combined.
Garnish with chopped green onions or cilantro and serve hot with tortilla chips, crackers, or crusty bread.