Description
Hearty crack chicken chili delivers a bold symphony of flavors that dance across your palate with irresistible zest. Creamy, spicy, and utterly addictive, this comfort dish promises to become an instant favorite for home cooks seeking a quick and satisfying meal.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1 cup bacon, cooked and crumbled
Vegetables and Base:
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) kidney beans
- 1 can (15 oz / 425 g) black beans
- 1 can (14.5 oz / 411 g) diced tomatoes
Seasonings and Finishing Ingredients:
- 2 packets ranch seasoning mix
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 green onions, chopped (for garnish)
Instructions
- Prepare all ingredients by dicing onions, mincing garlic, and crumbling pre-cooked bacon, ensuring everything is measured and ready for cooking.
- In a large slow cooker or Dutch oven, layer chicken breasts as the base, creating an even foundation for the chili.
- Sprinkle ranch seasoning mix, chili powder, cumin, salt, and black pepper directly over the chicken, coating thoroughly for maximum flavor infusion.
- Add diced onions, minced garlic, kidney beans, black beans, and diced tomatoes around and over the seasoned chicken.
- Pour chicken broth into the mixture, ensuring it covers most of the ingredients and helps create a rich, developing flavor profile.
- Cover and cook on low heat for 6-7 hours in a slow cooker, or simmer gently in a Dutch oven for 2-3 hours until chicken becomes tender and easily shreds.
- Remove chicken and shred using two forks, then return the shredded meat back into the chili mixture.
- Stir in softened cream cheese until completely melted and integrated, creating a creamy, luxurious texture.
- Fold in crumbled bacon and sprinkle shredded cheddar cheese, allowing it to melt into the hot chili.
- Let the chili rest for 10 minutes to allow flavors to meld and thicken slightly.
- Garnish with chopped green onions before serving, adding a fresh, sharp contrast to the rich, creamy chili.
Notes
- Swap chicken breasts with chicken thighs for deeper flavor and more tender meat that won’t dry out during slow cooking.
- Replace ranch seasoning with homemade blend using dried herbs like dill, parsley, and garlic powder for lower sodium content.
- Make this recipe gluten-free by using certified gluten-free ranch mix and checking bean and tomato labels for potential wheat contamination.
- Cut calories by using reduced-fat cream cheese and turkey bacon while maintaining the dish’s rich, creamy texture and smoky undertones.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours (slow cooker) or 2-3 hours (Dutch oven)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 465
- Sugar: 3 g
- Sodium: 1020 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 115 mg