Hey y’all! If you’re on the hunt for a hearty, crave-worthy dish that’ll be a total hit with family and friends, this Crack Chicken Chili is just what you need. Packed with creamy cheese, tender chicken, and a flavor punch from classic chili ingredients, it strikes the perfect balance of cozy comfort and irresistible deliciousness. Whether you’re prepping dinner for a busy weeknight or hosting a game day, this recipe never fails to please. Let’s get cooking!
Why You’ll Love This Crack Chicken Chili
- One-pot wonder that minimizes cleanup and maximizes flavor.
- Delivers creamy, cheesy, and spicy chili perfection in under an hour.
- Delightfully hearty—perfect as a stand-alone meal or with your favorite sides.
- Kid-friendly, customizable, and ideal for meal prep or leftovers.
- Works great for family dinners, potlucks, or tailgating!
Crack Chicken Chili Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (8-ounce) package cream cheese, softened
- 1 cup low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 (1-ounce) packet ranch seasoning mix
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- Optional: 1 jalapeño, deseeded and diced, for heat
How to Make Crack Chicken Chili: Step-By-Step Directions
1. Prep Your Chicken and Ingredients
Pat chicken breasts dry and season lightly with salt and pepper. Open and drain beans and corn, then gather and measure all remaining ingredients for a smooth cooking process.
2. Cook Your Base
In a large Dutch oven or heavy-bottomed pot over medium heat, add the chicken breasts, black beans, corn, Rotel tomatoes (with juices), cream cheese, and chicken broth. Stir to ensure cream cheese is evenly distributed, though some lumps are fine—they’ll melt as it cooks.
3. Season and Simmer
Sprinkle in ranch seasoning, chili powder, smoked paprika, onion powder, and garlic powder. If you like more heat, toss in the diced jalapeño. Stir well, cover, and let everything simmer for 25-30 minutes until chicken is fully cooked and tender.
4. Shred the Chicken & Add Cheese
Remove chicken breasts to a plate and shred using two forks. Return shredded chicken to the pot and mix in shredded cheddar cheese. Stir until the cheese is melted and the chili is deliciously creamy. Season to taste with salt and pepper.
5. Serve and Enjoy!
Ladle your Crack Chicken Chili into bowls, top with more cheddar, sliced green onions, crushed tortilla chips, or a dollop of sour cream. Serve hot!
Crack Chicken Chili Notes
- For extra creaminess, use full-fat cream cheese and freshly shredded cheese for best melting results.
- Try rotisserie or leftover cooked chicken for a quick shortcut—just reduce simmering time. More on using rotisserie chicken here.
- Want to make it in a slow cooker? See this slow cooker method for tips.
Crack Chicken Chili Variations
- White Chicken Chili: Swap cheddar for Monterey Jack and use white beans instead of black beans.
- Smoky Bacon Chili: Add 1/2 cup cooked, crumbled bacon for a smoky kick.
- Vegetarian Crack Chili: Omit chicken; double the beans and add a can of chickpeas for protein.
Required Equipment for Crack Chicken Chili
- Large Dutch oven or soup pot
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Forks for shredding chicken
Storage & Shelf Life Info for Crack Chicken Chili
Let chili cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, portion cooled chili into freezer-safe bags, removing as much air as possible, and freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
Serving Suggestions and Pairings for Crack Chicken Chili
- Serve with tortilla chips, crusty bread, or rice for a satisfying meal.
- Pair with a simple side salad or avocado-tomato salad.
- Top with jalapeños, diced tomatoes, scallions, or fresh cilantro for added freshness.
Pro Tips for the Best Crack Chicken Chili
- For the creamiest results, let cream cheese soften to room temperature before adding to the pot.
- Shred chicken inside the pot for less mess and more flavor absorption.
- Adjust spice levels by adding hot sauce or extra chili powder after cooking. Check out more chili-boosting secrets here.
Crack Chicken Chili FAQ
Can I make Crack Chicken Chili in a slow cooker?
Absolutely! Add all ingredients except cheese to your slow cooker, cook on low for 6-7 hours, shred chicken, stir in the cheese, and let it melt before serving.
Is Crack Chicken Chili gluten-free?
Yes, as long as you use a gluten-free ranch mix and check all labels on your canned items, this chili is naturally gluten-free.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs add extra juiciness and flavor—just use an equal amount and shred after cooking as directed.
Crack Chicken Chili Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 packet ranch seasoning mix (1 oz)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 block (8 oz) cream cheese, cubed
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
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1Place chicken breasts in a large pot or Dutch oven over medium heat.
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2Add ranch seasoning, black beans, corn, diced tomatoes with green chilies, cream cheese, chicken broth, chili powder, garlic powder, salt, and pepper.
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3Stir everything together, cover, and simmer for 30-35 minutes until chicken is cooked through and flavors are melded.
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4Remove the chicken breasts, shred them using two forks, then return the shredded chicken to the pot.
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5Stir in the shredded cheddar cheese until melted and combined. Serve hot, garnished as desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
31g proteing
Fat:
22g fatg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28g carbohydratesg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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