Crack Chicken Chili
Crack chicken chili: boneless chicken thighs slow cooked with black beans, corn, fire-roasted tomatoes, green chiles, broth, ranch mix and chili spices, shredded, then finished with whisked-in cream cheese, sharp cheddar and crumbled bacon. Serves 6.
Want This Recipe Later?
Ingredients
- 1 1/4 pounds boneless skinless chicken thighs thawed
- 1 1/2 cups frozen corn
- 1 can black beans 15 ounces, drained and rinsed
- 1 can fire-roasted diced tomatoes 14.5 ounces, undrained
- 1 can green chiles 4 ounces, undrained, mild, medium or hot
- 1 cup chicken broth
- 1 packet ranch seasoning mix 1 ounce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces cream cheese 1 package, full-fat, softened
- 1 cup sharp cheddar cheese freshly shredded
- 1 teaspoon freeze-dried dill optional
- 6 to 8 slices bacon cooked and crumbled, for garnish
Instructions
- In a large slow cooker, combine the thawed chicken thighs, frozen corn, black beans, fire-roasted tomatoes, green chiles, chicken broth, ranch seasoning mix, cumin, paprika, chili powder, garlic powder and onion powder. Stir well and submerge the chicken below the liquid.
- Cover and cook on HIGH for 3 to 5 hours or on LOW for 5 to 8 hours, until the chicken is tender, shreds easily and reaches 165°F on a food thermometer. Keep the lid on while it cooks.
- Transfer the chicken to a bowl and shred it into bite-size pieces with two forks. Do not return it to the chili yet.
- Microwave the softened cream cheese for 30 to 45 seconds, until it is easily stirrable. Add it to the slow cooker and whisk it vigorously into the chili until completely melted and smooth.
- Return the shredded chicken to the slow cooker. Mix in the cheddar a handful at a time, stirring until melted. Stir in the dill if using. Taste and adjust the seasoning.
- Ladle the chili into bowls and garnish with the crumbled bacon.
Notes
Use thawed chicken. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. To freeze, leave out the cream cheese and cheddar and add them while reheating. Reheat to 165°F, not in a slow cooker.
Nutrition
Serving: 1servingCalories: 493kcalCarbohydrates: 26.3gProtein: 34.5gFat: 28.7gSodium: 1276mgFiber: 6.3gSugar: 5.8g
Made this recipe? Tap a star to rate it.