Crack Chicken Chili (Print Version)
# Ingredients:
01 -
6-8 chopped bacon slices, already cooked.
02 -
15 oz can of pinto beans, rinsed with water after draining.
03 -
3 cups of broth made from chicken.
04 -
1 can (14 oz) fire-roasted tomatoes, diced.
05 -
About 15 ounces of sweet corn, drained.
06 -
2 teaspoons ground cumin spice.
07 -
2 packets of seasoning mix labeled as ranch.
08 -
15 oz can of black beans, drained and washed clean.
09 -
8 oz green chiles, diced and canned.
10 -
2 teaspoons chili powder for some heat.
11 -
8 oz softened cream cheese, cut into chunks.
12 -
A quarter-cup of tomato sauce (use El Pato or plain).
13 -
2 pounds of boneless, skinless chicken breasts.
14 -
Salt and pepper sprinkled as needed for taste.
15 -
1 cup of grated sharp cheddar cheese.
# Instructions:
01 -
Layer the chicken breasts at the base of your slow cooker. Toss in everything except the cheddar on top.
02 -
Close the lid and let it cook. Use low heat for 6-8 hours or high for about 4-5 hours until the chicken’s done.
03 -
Take out the chicken and pull it apart with two forks into small pieces or shreds.
04 -
Put the shredded chicken back into the slow cooker. Stir in the cheddar until it melts nicely. Sprinkle some salt and pepper if needed.
05 -
Scoop it into bowls and add lime juice, sour cream, cilantro, or other toppings you like.
# Notes:
01 -
Perfect for planning meals in advance or serving a lot of guests.
02 -
Easily adjust heat levels by changing up the spices.