Crack Chicken Chili

One of our family's fav Crockpot meal

Prep Time 25

Cook Time 4

Servings 10 people

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

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.

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.