This Crack Chicken Chili is the ultimate comfort food, loaded with tender shredded chicken, cream cheese, and melty Colby-Jack cheese. With a touch of spice from the chili powder, southwest corn, and Rotel, this creamy chili is sure to become a family favorite. Made in the crockpot, it’s the perfect set-and-forget meal for busy days!
Why You’ll Love This Recipe
- Creamy and Hearty: Loaded with cheese and cream cheese, this chili is ultra-creamy and filling.
- Easy to Make: Just layer ingredients in the crockpot and let it cook until tender and flavorful.
- Crowd-Pleaser: With chicken, and cheese, it’s a hit with everyone.
- Perfect for Fall: Warm, comforting, and perfect for cozying up on a chilly day.
Ingredients
- 2 1/2 cups chicken broth
- 1 (15.25-ounce) can southwest corn with poblano and red peppers, undrained
- 1 (10-ounce) can mild Rotel diced tomatoes and green chilies, undrained
- 1 (1-ounce) packet ranch seasoning mix
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3 medium-sized boneless, skinless chicken breasts
- 1 (15.25-ounce) can black beans, drained and rinsed
- 1 (8-ounce) package cream cheese, cubed
- 2 cups freshly shredded Colby and Monterey Jack cheese
- 1 1/2 tablespoons chopped fresh cilantro (optional, for garnish)
Step-by-Step Instructions
Step 1: Prepare the Crockpot
- Lightly spray the inside of a 5 to 7-quart crockpot with nonstick cooking spray, or line with a disposable crockpot liner for easy cleanup.
Step 2: Mix Broth and Seasonings
- In a medium-sized bowl, whisk together the chicken broth, southwest corn, Rotel, ranch seasoning mix, onion powder, chili powder, salt, and pepper.
Step 3: Layer Ingredients
- Place the chicken breasts in the bottom of the crockpot.
- Sprinkle the black beans over the chicken.
- Pour the seasoned broth mixture over the chicken and beans, ensuring everything is submerged.
Step 4: Add Cream Cheese
- Add the cubed cream cheese on top.
Step 5: Cook
- Cover the crockpot with a lid and cook on high for 4 hours or on low for 6 hours, until the chicken is tender and the flavors have melded together.
Step 6: Shred the Chicken
- Once the chili has finished cooking, remove the chicken breasts and shred them using two forks.
Step 7: Combine and Finish
- Stir the broth and cream cheese mixture in the crockpot until smooth and creamy.
- Add the shredded cheese and stir until melted.
- Return the shredded chicken to the crockpot, stirring to combine.
Step 8: Garnish and Serve
- Serve the chili hot, garnished with chopped fresh cilantro if desired. Enjoy with cornbread, tortilla chips, or rice for a complete meal.
Kitchen Equipment Needed
- Crockpot (5 to 7-quart size)
- Mixing bowls for whisking ingredients and mixing cheese
- Forks for shredding the chicken
- Ladle for serving
Serving and Storage Tips
- Serving Suggestions: Serve with cornbread, tortilla chips, or over rice for a hearty, complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or in a crockpot.
Variations
- Add Extra Spice: Add an extra can of diced green chilies, or a few dashes of hot sauce for more heat.
- Swap the Meat: Use ground turkey or ground beef instead of chicken for a different flavor profile.
- Low-Carb Option: Skip the black beans for a lower-carb version.
Helpful Tips
- Cream Cheese Cubes: Use cubed cream cheese, as it melts more evenly and incorporates better into the chili.
- Shred Cheese Fresh: Freshly shredded cheese melts better than pre-shredded cheese, which contains anti-caking agents.
- For Thicker Chili: Use only 2 cups of chicken broth or add more shredded cheese.
Frequently Asked Questions
1. Can I make this recipe on the stovetop?
Yes! Sauté the chicken, broth, corn, Rotel, and seasonings. Bring to a simmer, cook until the chicken is done, and then add cream cheese and shredded cheese.
2. How can I make this chili spicier?
Use a can of hot Rotel or add a diced jalapeño for extra heat.
3. Can I use pre-cooked shredded chicken?
Yes, add it halfway through cooking to avoid overcooking.
4. Is it okay to use canned chicken broth?
Yes, canned or boxed broth works well, but for richer flavor, use low-sodium or homemade broth.
5. What can I use instead of Colby and Monterey Jack cheese?
Cheddar, pepper jack, or Mexican blend cheeses are excellent substitutes.
Creamy, cheesy, and loaded with savory flavor, this Crack Chicken Chili is an easy-to-make crockpot meal that’s sure to become a favorite. Perfect for cozying up on cold nights or feeding a hungry crowd, this chili is comforting and satisfying with every spoonful!
Crack Chicken Chili: Creamy, Cheesy, and Perfectly Spiced
Crack Chicken Chili is a comforting, creamy twist on classic chili, loaded with tender chicken, smoky bacon, and just the right amount of spice. Each bowl is packed with protein-rich black beans, melty cheese, and bursts of flavor from ranch seasoning and southwest corn. The smooth, velvety base created by cream cheese makes every spoonful rich and satisfying, perfect for cozy dinners.
Ingredients
- 2 1/2 cups chicken broth
- 1 15.25-ounce can southwest corn with poblano and red peppers, undrained
- 1 10-ounce can mild Rotel diced tomatoes and green chilies, undrained
- 1 1-ounce packet ranch seasoning mix
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 3 medium-sized boneless skinless chicken breasts
- 1 15.25-ounce can black beans, drained and rinsed
- 1 8-ounce package cream cheese, cubed
- 2 cups freshly shredded Colby and Monterey Jack cheese
- 1 1/2 tablespoons chopped fresh cilantro optional, for garnish
Instructions
- Prepare the Crockpot: Lightly spray the inside of a 5 to 7-quart crockpot with nonstick cooking spray, or use a disposable crockpot liner.
- Mix Broth and Seasonings: In a medium-sized bowl, whisk together the chicken broth, southwest corn, Rotel, ranch seasoning mix, onion powder, chili powder, salt, and pepper.
- Layer Ingredients: Place the chicken breasts in the bottom of the prepared crockpot. Sprinkle the black beans over the chicken, then pour the seasoned broth mixture over the beans.
- Add Cream Cheese: over the broth mixture, and top with the cubed cream cheese.
- Cook: Cover and cook on high for 4 hours, or on low for 6 hours, until the chicken is tender and the flavors have melded.
- Shred the Chicken: Once the chili has finished cooking, remove the chicken breasts and shred them with two forks.
- Combine and Finish: Before returning the chicken to the crockpot, stir the broth and cream cheese until the mixture is smooth and creamy. Stir in the shredded cheese until melted, then add the shredded chicken back in and stir to combine.
- Garnish and Serve: Top with chopped fresh cilantro if desired, and serve hot.
Notes
- Add Extra Spice: For a spicier version, add an extra can of diced green chilies or a few dashes of hot sauce.
- Serve with Sides: Serve with cornbread, tortilla chips, or over rice for a hearty meal.