Crack Chicken Chili Recipe
This crock pot crack chicken chili recipe is a high-protein, creamy, cheesy, veggie-packed comfort food perfect for meal prep and busy weeknights!
Servings: 6 servings
Calories: 506kcal
Cost: $8.00
Equipment
- 1 knife
Ingredients
Soup
- 1 onion, diced
- 1 red bell pepper, diced
- 15 ounce can black beans, undrained
- 10 ounce can fire-roasted diced tomatoes, undrained
- 4 ounce can fire roasted green chiles, undrained
- 1½ cups frozen corn
- 1 cup chicken broth (or beef broth)
- 2 teaspoons minced garlic
- 3 Tablespoons ranch seasoning mix (or 1 ounce packet)
- 1 Tablespoon ground chili powder
- 1 teaspoon ground cumin
- 3-4 large boneless skinless chicken breasts (about 2 lbs)
- 1 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
Toppings
- 8 slices cooked bacon, crumbled
- 1 cup shredded cheese
- chives, green onion and/or cilantro (choose your favorite or use all three!)
Instructions
- In a 6 quart slow cooker, stir together the onion, bell pepper, black beans, diced tomatoes, green chiles, corn, broth, garlic, and seasonings until combined. Place the chicken breasts in the slow cooker and submerge under the liquid.1 onion, diced, 1 red bell pepper, diced, 15 ounce can black beans, undrained, 10 ounce can fire-roasted diced tomatoes, undrained, 4 ounce can fire roasted green chiles, undrained, 1½ cups frozen corn, 1 cup chicken broth, 2 teaspoons minced garlic, 3 Tablespoons ranch seasoning mix, 1 Tablespoon ground chili powder, 1 teaspoon ground cumin, 3-4 large boneless skinless chicken breasts (about 2 lbs)
- Cover and cook on HIGH for 3–5 hours (ours is ready at 4 hours) or LOW for 5–8 hours, until the chicken is tender and shreds easily.
- Transfer the chicken to a bowl and use two forks to shred it into bite-size pieces. Set aside. Set the slow cooker to WARM or LOW.
- Place the Greek yogurt in a small mixing bowl or 2-cup liquid measuring cup. Using a ladle, slowly whisk in ½-¾ cup hot chili until combined (see notes). Set aside.1 cup plain Greek yogurt
- Return the shredded chicken, shredded cheese, and tempered yogurt to the chili. Stir until the cheese is melted and all ingredients are incorporated.1 cup shredded cheddar cheese
- Taste for seasoning and adjust if necessary. If the chili is lacking saltiness, remember the toppings (bacon and shredded cheese) will add salt and flavor.
- Turn off the slow cooker and ladle the chili into bowls and garnish with the toppings.8 slices cooked bacon, crumbled, 1 cup shredded cheese, chives, green onion and/or cilantro (choose your favorite or use all three!)
- Store the chili in an airtight container in the fridge for up to four days.
Video
Notes
Flavor Tips - Toppings are nonnegotiable. They are a part of the flavor profile of the soup!
Timesaving Tips - Purchase a rotisserie chicken or shredded chicken to save time. You can cook the chili on HIGH for 2 hours or LOW for 4, then add the chicken and follow the remaining steps. Buy prechopped onion and bell pepper as well as precooked bacon.
Prep Tips - Tempering is whisking a ladleful of the hot soup into the yogurt to slowly raise its temperature. This allows the yogurt mixture to combine seamlessly with the pot of chili without curdling.
Storage Tips - Store in the freezer and in an airtight container or freezer bag for up to three months.
Serving Tips - This recipe makes six 2 cup servings. Nutrition is calculated for 2 cups of soup, 2 heaping Tablespoons shredded cheese and 2 Tablespoons bacon crumbles.
Nutrition
Serving: 1serving (2 cups) | Calories: 506kcal | Carbohydrates: 34.9g | Protein: 52.7g | Fat: 19.1g | Saturated Fat: 8.7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 701.3mg | Potassium: 374.9mg | Fiber: 8.6g | Sugar: 3.1g | Vitamin A: 4.1IU | Vitamin C: 1.4mg | Calcium: 42.6mg | Iron: 1.7mg
