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Slow Cooker Crack Chicken Chili

Delicious Slow Cooker Crack Chicken Chili for Cozy Nights

The Slow Cooker Crack Chicken Chili is a comforting dish that combines tender chicken, smoky bacon, and spices for a cozy meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 lbs Chicken Breasts Can substitute with chicken thighs for a juicier texture.
  • 11 oz Corn Canned or frozen corn can be used.
  • 15 oz Black Beans Rinsed and drained; any canned beans can work as a substitute.
  • 10 oz Tomatoes with Green Chilies Rotel brand is recommended.
  • 2.5 cups Chicken Broth Homemade or low-sodium store-bought are excellent.
  • 1.25 cups Bacon Cooked and chopped; try using turkey bacon for a lighter option.
For the Flavor Boosters
  • 1 oz Ranch Mix Homemade ranch seasoning is a delightful alternative.
  • 1.5 tsp Cumin Coriander can be substituted.
  • 1.5 tbsp Chili Powder Adjust according to your family's heat preference.
  • 1 tsp Onion Powder Fresh onions can be sautéed instead for a fresher taste.
  • 0.5 tsp Smoked Paprika Regular paprika is a milder alternative.
For the Creamy Finish
  • 8 oz Cream Cheese Cut into cubes; Neufchâtel can be a lower-fat substitute.
  • 1.25 cups Cheddar Cheese Consider using Pepper Jack for a spicy twist.

Equipment

  • slow cooker
  • Skillet
  • Mixing Bowl
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
  2. Combine the cumin, chili powder, onion powder, smoked paprika, and ranch mix in a small bowl. Stir well to blend and set aside.
  3. Layer the bottom of your slow cooker with the chicken breasts. Add the corn, rinsed black beans, and diced tomatoes. Pour in the chicken broth and sprinkle the spice mixture over the top. Add the chopped bacon and stir to combine.
  4. Distribute the cream cheese cubes evenly on top of the mixture in the slow cooker, but do not stir.
  5. Cover the slow cooker and set it to cook on LOW for 6 to 8 hours.
  6. Once done, shred the chicken and return it to the pot.
  7. Add the shredded cheddar cheese and stir until it melts into the chili.
  8. Spoon the chili into bowls and serve hot, optionally topping with jalapeños, sour cream, or tortilla chips.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 3.5mg

Notes

Delay adding cream cheese until the last 30 minutes of cooking to prevent it from becoming grainy. Ensure beans and corn are drained thoroughly. Stick to LOW cooking to prevent tough chicken and for rich flavors. Adjust spices as desired.

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