Classic Slow Cooker Crack Chicken Chili
This Classic Slow Cooker Crack Chicken Chili combines tender shredded chicken with creamy ingredients and zesty seasonings, delivering comfort food that’s hearty and satisfying, perfect for feeding a crowd or for an easy weeknight meal.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 packet ranch seasoning mix
- 1 can (10 oz) cream of chicken soup
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup chicken broth
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup green onions, chopped
- to taste Salt and pepper
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Sprinkle the ranch seasoning mix over the chicken.
- Add the cream of chicken soup, kidney beans, black beans, corn, and chicken broth.
- Stir everything together gently to combine.
Cooking
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the chicken is cooked through.
- Shred the chicken in the slow cooker with two forks.
- Stir in the shredded cheese and green onions.
- Season with salt and pepper to taste.
Notes
This chili is best served warm and can be topped with extra shredded cheese, sour cream, or sliced jalapeños for a kick. It pairs well with tortilla chips or cornbread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat by thawing in the fridge overnight and warming on the stovetop or in the microwave.