Crack Chicken Chili (Dump and Go)

This chili is the definition of dump and go. Chicken, broth, corn, beans, tomatoes with green chiles, ranch seasoning and a block of cream cheese all go in the pot together. A few hours later you shred the chicken, stir, and top it with bacon and cheddar. It is creamy, a little smoky and very comforting.

Why You’ll Love It

• Dump and go. No browning.
• Slow cooker or stovetop.
• Creamy and hearty without any cream.

What You Need

• 1 1/2 lb boneless skinless chicken breasts
• 2 1/2 cups chicken broth
• 1 can (15 oz) corn (drained)
• 1 can (15 oz) white beans (drained and rinsed)
• 1 can (10 oz) diced tomatoes with green chiles (undrained)
• 1 packet (1 oz) ranch seasoning mix
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 oz cream cheese
• 6 slices bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese

How to Make Crack Chicken Chili

1. Put the chicken in the slow cooker.
2. Add the broth, corn, beans, tomatoes, ranch seasoning, cumin and chili powder. Stir.
3. Lay the cream cheese on top.
4. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
5. Take out the chicken, shred it, and stir it back in until the cream cheese is fully blended.
6. Stir in half the bacon. Serve topped with cheddar and the rest of the bacon.

Tips

• Stir well at the end so the cream cheese melts in smoothly.
• Stovetop: simmer everything covered for 25 minutes, then shred the chicken.
• For thinner chili, add a little more broth.

Serving and Storing

Serve with tortilla chips or cornbread. Keeps 4 days in the fridge. It thickens when cold, so add a splash of broth when reheating.

Frequently Asked Questions

Can I use frozen chicken?

It is safest to thaw the chicken first for the slow cooker.

Is it spicy?

Mild. Use hot tomatoes with chiles for more heat.

Can I freeze it?

Yes, up to 2 months, though the texture is a little grainier after thawing. Stir well.

Crack Chicken Chili

A creamy white chicken chili with ranch, bacon, corn, beans and cream cheese. Everything goes in the pot at once.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Main Course, Soup

Cuisine American

Servings 8 servings

Ingredients

  

1x2x3x

• 1 1/2 lb boneless skinless chicken breasts
• 2 1/2 cups chicken broth
• 1 can (15 oz) corn drained
• 1 can (15 oz) white beans drained and rinsed
• 1 can (10 oz) diced tomatoes with green chiles undrained
• 1 packet (1 oz) ranch seasoning mix
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 oz cream cheese
• 6 slices bacon cooked and crumbled
• 1 cup shredded cheddar cheese

Instructions

 

• Put the chicken in the slow cooker.
• Add the broth, corn, beans, tomatoes, ranch seasoning, cumin and chili powder. Stir.
• Lay the cream cheese on top.
• Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
• Take out the chicken, shred it, and stir it back in until the cream cheese is fully blended.
• Stir in half the bacon. Serve topped with cheddar and the rest of the bacon.

Keyword crack chicken chili, dump-and-go dinner, slow cooker chili, white chicken chili