Big Thumbs Up; Crack Chicken Chili a Family Favorite Recipe

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This is a family favorite in our house, it has become our first day of school dinner tradition.

This crockpot meal is easy to prep, especially if you use rotisserie chicken. It’s a creamy, flavorful soup filled with corn, beans, chicken and bacon goodness.
Many requests for this recipe have been made. This comforting, crockpot meal of Crack Chicken Chili is easy to get going, you may even want to double this recipe.

Ingredients:

  • Chicken Broth
  • Southwestern Corn with Peppers: Do NOT Drain
  • Rotel: Do NOT Drain
  • Black beans: Rinsed and Drained
  • Ranch Seasoning Packet
  • Chili Powder
  • Onion Powder
  • Garlic Powder
  • Kosher Salt
  • Black Pepper
  • Cooked Chicken Breast: Can use Rotisserie Chicken as well
  • Cooked Slices of Bacon
  • Cream Cheese: Regular or Reduced Fat
  • Shredded Colby & Montgomery Jack Cheese

How to Make:

This one like most crockpot meals, this one is pretty easy to prep. Especially if you use rotisserie chicken.

  1. Pre-cook the 3 medium sized chicken breasts. I boil the chicken in a pot, drain and then shred. You could also shred a rotisserie chicken to save time.

  2. Pre-cook the 5-6 slices of bacon to crispy consistency in skillet. (or cook in an oven if you choose)

  3. Lightly spray the crockpot. Add the chicken broth, southwest corn, rotel, black beans, ranch seasoning mix, chili powder, onion powder, garlic powder, kosher salt and black pepper.

  4. Add the shredded chicken to crockpot. Mix ingredients.

  5. Sprinkle on top of mixture crumbled cooked bacon. Top all with cubed cream cheese.

  6. Cook on High temperature for 4 hours, or Low temperature for 6 hours.

  7. Add the shredded cheese and mix all together.


Topping ideas:

We use lots of goodies for topping options for this one including cilantro, green onions, black olives, tomatoes, cream cheese, additional shredded cheese, and tortilla strips.

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Crack Chicken Chili

One of our family's fav Crockpot meal
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Prep Time 25 minutes
Cook Time 4 hours
Servings 10 people

Equipment

  • 1 Crockpot
  • 1 Pot to pre-cook chicken
  • 1 Skillet to pre-cook bacon

Ingredients
  

  • 2 1/2 Cups Chicken Broth I use low sodium
  • 15.25 ounce can of Southwestern corn with poblano and red peppers do NOT drain
  • 10 ounce can of Rotel do NOT drain. I have used mild & original
  • 15.25 ounce can of Black beans drained and rinsed
  • 1 ounce Ranch seasoning mix (packet)
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 medium sized boneless chicken breast (cooked) could also use shredded rotisserie chicken
  • 5-6 slices bacon (cooked)
  • 8 ounce cream cheese cubed. I have used reduced fat and regular
  • 2 cups shredded Colby & Montgomery Jack cheese

Instructions
 

  • Pre-cook the 3 medium sized chicken breasts. I boil the chicken in a pot and then shred. Could also shred a rotisserie chicken.
  • Pre-cook the 5-6 slices of bacon to crispy consistency in skillet. (or oven if you choose)
  • Lightly spray the crockpot. Add the chicken broth, southwest corn, rotel, black beans, ranch seasoning mix, chili powder, onion powder, garlic powder, kosher salt and black pepper.
  • Add the shredded chicken to crockpot. Mix ingredients.
  • Sprinkle on top of mixture crumbled cooked bacon. Top all with cubed cream cheese.
  • Cook on High temperature for 4 hours, or Low temperature for 6 hours.
  • Add the shredded cheese and mix all together.
  • Serve with garnish of choosing. We use cilantro, onion, more shredded cheese, tortilla strips.

Notes

 
Store leftovers (if you have any!) in airtight container in fridge for 4-5 days.
I have froze for 2-3 months in airtight container.
Reheat on stovetop, can also microwave.
I have added chili powder and/or red cayenne pepper for additional heat.