Crack Chicken Chili with Ranch, bacon and cream cheese is an over-the-top white chicken chili that's SO good it's addictive! It's perfect for all the fall activities like tailgating, potlucks, and cozy dinners in front of a fire.
Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
Cover with lid and cook on LOW for 6-8 hours.
Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.
Notes
Storage:Cool the chili to room temperature before storing it. Then, simply transfer any leftovers to an airtight container and refrigerate or freeze.In the fridge, it'll last for four to five days. Crack chicken chili in the freezer lasts for up to three months.Tips:
Be sure to use regular full fat cream cheese. Do not used the whipped kind in a tub or low fat.
Use two forks to easily shred the chicken into small pieces. Pull the forks away from each other to separate large chunks.
Crockpot chicken usually comes out falling-apart tender, so you likely won't have to do too much shredding at all.
Use the "warm" setting on your crockpot to keep the food hot for serving at parties—like when you're crowned the winner at the next chili cook-off!