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This crack chicken chili is the creamiest, cheesiest chili I make. It’s thick and full of ranch and bacon, with a little kick behind it. Nobody stops at one bowl.
This chili has been in my rotation for four or five years now, and I still make it a couple of times a month from fall straight through winter. I don’t think about it anymore. I make it the same way every time and it always comes out right.
Full fat cream cheese and a block of Colby Jack that I shred myself are the two ingredients I never swap here. They’re what make it thick and creamy instead of thin and grainy.
Everything else goes in raw and layered, chicken breasts and all.
Ranch and bacon turn up all over my site. That combination is a full pasta dinner in my crack chicken casserole. On the nights I want something lighter I make crack chicken noodle soup instead.
FAMILY FAVORITE
Why I Make a Big Crock of This Chili on Sunday Nights
My extended family comes over on Sunday nights, and cooking for that many people used to mean I spent the evening in the kitchen instead of with them. A big crock of this goes on in the late morning and it’s ready when everyone walks in.
I put out a loaf of sourdough I baked that morning and a salad, and that’s dinner. It’s the easiest night of hosting I have all week.
The Ingredients Worth Being Picky About
- Cream cheese: Use full fat, and use the block. Reduced fat won’t thicken it the same way. Cube it before it goes in so it melts through instead of sitting in one lump.
- Colby Jack cheese: Shred it yourself off a block. Pre-shredded cheese is coated with additives that keep it from clumping in the bag, and that same coating keeps it from melting smoothly into hot chili.
- Ranch seasoning packet: This is the dry seasoning packet, not bottled ranch dressing. One ounce is one standard packet, so there’s nothing to measure.
- Southwest corn and Rotel: Both cans go in undrained. The liquid in them is part of what the chili cooks in. The southwest corn with poblano and red peppers is the one I buy, but any canned corn works if that’s what your store has.
- Bacon: Hold some back for the top of each bowl. Bacon that sits in the crock all afternoon goes soft, and the crisp bits on top are the part people notice.
How to Make Crack Chicken Chili
Step 1: Whisk the Broth Mixture Whisk the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper together in a bowl. Getting the seasonings into the liquid first keeps them from sitting on top once they hit the crock.
Step 2: Layer the Crock Pot Spray a 5 to 7 quart crock pot or drop in a liner, then lay the chicken breasts in the bottom. Scatter the black beans over them, pour the broth mixture on top, then add the bacon and the cubed cream cheese last. Nothing gets stirred at this stage.
Step 3: Cook and Shred Cook on high for 4 hours or on low for 6. Pull the chicken breasts out and shred them with two forks while everything else stays in the crock.
Step 4: Stir It Creamy and Serve Before adding anything back in, stir the broth and cream cheese together until the cream cheese is fully melted and evenly distributed. Stir in the shredded Colby and Monterey jack cheese, then add the shredded chicken back and stir to combine everything. Top each bowl with cilantro and serve while hot.
“I doubled this recipe for a Lions Football Game Watch Party. The hostess had a Chili Cook Off and I WON!!! This had just the right amount of heat and it’s absolutely yummy!”
What to Serve With It
Cornbread is the one I reach for and it’s worth the oven time. Crackers, corn chips, or a scoop over rice all work too.
If you want something green next to a heavy bowl, my creamy broccoli salad is the one I make most. When there’s a crowd coming I put out a big bowl of copycat Olive Garden salad instead.
Storage
Leftovers keep in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until it’s hot through.
This chili freezes very well for up to 3 months. Freeze it in individual containers and you’ve got lunches ready to grab for school or work. Thaw it overnight in the refrigerator before you reheat it.
More Chili Recipes
Crack Chicken Chili
Ingredients
- 2½ cups chicken broth
- 15.25 ounce can of southwest corn with poblano and red peppers do not drain
- 10 ounce can mild Rotel diced tomatoes and green chilies do not drain
- 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
- 15.25 ounce can of black beans drained and rinsed
- 1¼ cups cooked and crumbled smoked bacon
- 8 ounce package of cream cheese cubed
- 2 cups fresh shredded Colby and Monterey jack cheese (Cobly Jack Cheese)
- 1½ tablespoons chopped fresh cilantro optional garnish
Instructions
- Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.
- Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.2½ cups chicken broth, 15.25 ounce can of southwest corn with poblano and red peppers, 10 ounce can mild Rotel diced tomatoes and green chilies, 1 ounce packet ranch seasoning mix, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1 teaspoon cracked black pepper
- Lay the chicken breasts in the bottom of the prepared crock pot.3 medium-sized boneless skinless chicken breasts
- Sprinkle the black beans on top of the chicken.15.25 ounce can of black beans
- Pour the chicken broth mixture over the black bean layer.
- Sprinkle the crumbled cooked bacon over the broth mixture.1¼ cups cooked and crumbled smoked bacon
- Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.8 ounce package of cream cheese
- When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.
- Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.
- Stir in the shredded cheese.2 cups fresh shredded Colby and Monterey jack cheese
- Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot.1½ tablespoons chopped fresh cilantro
Jenn’s Notes
- Use full fat cream cheese and shred the Colby Jack off a block yourself. Reduced fat cream cheese and pre-shredded cheese both keep it from getting thick and creamy.
- After the chicken comes out and gets shredded, stir the broth and cream cheese smooth before you add the shredded cheese and put the chicken back in.
- Hold back some of the cooked bacon and put it on top of each bowl so there’s still crisp bacon in the bite.
my next chili will be this recipe.
This is my favorite soup! Thanks for the recipe!
Do you have a breakdown on cholesterol and other nutritional values go the crack Chicken Chili?
Unfortunatley, I do not. Maybe try MyFitnessPal or something like that?
Best thing I have had in a long time!
So glad you enjoyed it!
Amazing!!
I replaced the chili powder with chicken chili powder. And didn’t add the corn along with replacing the black beans with white beans.
The corn/southwest corn is a no go. Is the something else I should add, or just leave it out?
You can just leave it out. You can really sub in any canned veggies.
So easy and incredibly delicious. I didn’t add bacon. It was unnecessary in my opinion. My hubby loved it so this will be something i make over and over again
I have made this several times now-minus the cilantro. It is loved by anyone who tastes it. Great recipe! Thank you!
This was great! The only thing is I didn’t taste the bacon. Will definitely make again.
You could for sure add more bacon for a more bacon-y taste