Description
Crack Chicken Chili is a creamy, rich, and hearty dish that blends the indulgent flavors of crack chicken with classic chili ingredients. Featuring tender chicken, and melted cheese, this easy-to-make dish is perfect for chilly nights, family dinners, or potlucks.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
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1 packet ranch seasoning mix
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8 oz cream cheese (softened)
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1 cup shredded cheddar cheese
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1 can (15 oz) diced tomatoes (drained)
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1 can (15 oz) chili beans (drained)
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1 can (4 oz) diced green chilies
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cumin
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1/2 tsp paprika
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1/4 tsp cayenne pepper (optional for extra heat)
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Salt and pepper to taste
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1 cup chicken broth
Instructions
Slow Cooker Method:
Place chicken breasts (or thighs) in the slow cooker.
Sprinkle ranch seasoning, garlic powder, onion powder, cumin, paprika, and cayenne pepper (if using) over chicken.
Add cream cheese, diced tomatoes, chili beans, green chilies, chicken broth, and a pinch of salt and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through.
Shred chicken in the slow cooker.
Stir in shredded cheddar cheese , then mix well.
Serve with toppings like , cheese, or sour cream if desired.
Stovetop Method:
In a large pot, until crispy, then crumble it, leaving the fat in the pot.
Brown chicken on both sides, then remove.
Add ranch seasoning, garlic powder, onion powder, cumin, paprika, cayenne, diced tomatoes, chili beans, green chilies, and chicken broth.
Return chicken to the pot and simmer for 20-25 minutes.
Shred chicken in the pot.
Stir in cream cheese, cheddar cheese, , simmering for 5-10 minutes until everything is combined.
Serve hot, topped with additional , cheese, or sour cream.
Notes
Chicken thighs add extra flavor and juiciness.Add more cayenne or hot sauce for a spicier chili.Feel free to add veggies like bell peppers, corn, or onions for added texture.To make it dairy-free, substitute cream cheese and cheddar with dairy-free alternatives.
