Classic Slow Cooker Crack Chicken Chili

This Classic Slow Cooker Crack Chicken Chili is a creamy, savory delight perfect for chilly evenings, blending chicken, ranch, and cheese for a comforting meal.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food, Slow Cooker

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs chicken breasts Use boneless skinless breasts for even cooking.
1 packet ranch dressing mix For lower-sodium, use half a packet.
2 cans cream of chicken soup Can substitute with a homemade roux-thinned chicken stock.
1 cup chicken broth Low-sodium broth recommended.
1 can diced tomatoes with green chilies Mild or hot varieties change the heat level.
8 oz cream cheese Bring to room temperature for easy melting.
1 cup shredded cheddar cheese Sharp cheddar adds tang.
1 cup cooked turkey bacon, chopped Crisp beforehand for best texture.
1 onion diced Yellow onion is classic.
2 cloves garlic, minced Fresh garlic brightens the dish.
Salt and pepper to taste Season gradually.

Method

Preparation

Place the chicken breasts in the slow cooker.
In a bowl, mix the ranch dressing mix, cream of chicken soup, chicken broth, diced tomatoes, onion, and garlic together. Pour this mixture over the chicken.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before it’s done, add the cream cheese and cooked turkey bacon.
Once everything is cooked, shred the chicken with two forks and stir well.
Stir in the shredded cheddar cheese just before serving.
Season with salt and pepper to taste.

Notes

For even shredding, let the chicken rest in the warm liquid for 5 minutes after uncovering. If the chili seems thin after shredding, whisk a tablespoon of cornstarch with cold water and stir it in, let it simmer to thicken.