Chicken Chili

"My favorite chili recipe! It's sooo good. It does take a while to put together especially since there's bacon in it. And it's in the crock pot but the wait is worth it."

Prep Time

20 minutes

Cook Time

4-6 hours

Paired With

Main Protein



Chicken broth 2 1/2 cups, 1 can, 1 can, 1 pouch, 1 tablespoon, 1 tablespoon, 1 tsp, 1 tsp, 3, 1 can, 1 1/4 cups, 2 cups, to your liking
southwest corn with poblano and red peppers
Rotel diced tomatoes and green chilies
ranch seasoning mix
onion powder
chili powder
chicken breasts
black beans
Colby and Monterey Jack cheese



2½ cups of chicken broth

1 (15.25-ounce) can of southwest corn with poblano and red peppers, do not drain

1 (10-ounce) can of mild Rotel diced tomatoes and green chilies, do not drain

1 (1-ounce) packet of ranch seasoning mix

1 tablespoon of onion powder

1 tablespoon of chili powder

1 teaspoon of kosher salt

1 teaspoon of cracked black pepper

3 medium-sized boneless skinless chicken breasts

1 (15.25-ounce) can of black beans, drained and rinsed

1¼ cups of cooked and crumbled smoked bacon

1 (8-ounce) package of cream cheese, cubed

2 cups of fresh shredded Colby and Monterey jack cheese

1½ tablespoons of chopped fresh cilantro (optional garnish)


 Lightly spray the inside of a 5 to 7-quart crock pot with nonstick cooking spray, or use a disposable crock pot liner.

Add the chicken broth, southwest corn, Rotel, ranch mix, onion powder, chili powder, salt, and pepper to a medium-sized bowl. Whisk to combine.

Lay the chicken breasts in the bottom of the prepared crock pot.

Sprinkle the black beans on top of the chicken.

Pour the chicken broth mixture over the black bean layer.

Sprinkle the crumbled cooked bacon over the broth mixture.

Top the bacon layer with the cubed cream cheese. Cook on high temperature for 4 hours or 6 hours on low temperature.

When the chili has finished cooking, remove the chicken breasts. Use 2 forks to shred the chicken.

Before returning the chicken to the crock pot, stir the broth and cream cheese until the cream cheese is evenly distributed and melted.

Stir in the shredded cheese.

Add the shredded chicken back into the crock pot and stir to combine. Garnish with chopped cilantro. Serve while hot