Crack Chicken Chili (Lightened Up)
Our lightened up crack chicken chili is an easy dump and go crockpot recipe that is somewhat addicting, simple to make, and great for a weeknight dinner or game day meal.
If you’ve never heard of crack chicken recipes, you are in for a real treat.
Most call for cream cheese, but we are putting a healthier spin on it, and using half whipped cottage cheese instead of a full block of cream cheese.
Don’t turn your nose up at the cottage cheese. Just by blending it, it changes the texture and flavor and it’s absolutely delicious.
It literally makes the creamiest high protein mac and cheese, the best garlic herb spread, and packs protein into oatmeal pancakes.
If you are a fan of cottage cheese, see how I make my toast 8 different ways so I never get tired of it!
Ingredients Needed
- boneless skinless chicken breasts – can use tenders as well, but I don’t recommend thighs.
- Veggies – corn, black beans, tomatoes and green chiles
- Chicken broth – I like the low sodium kind.
- Turkey bacon – cook and chop it first.
- Spices: Ranch seasoning mix, cumin, chili powder, onion powder.
- Cheese: Cream cheese, cheddar, and cottage cheese.
How to Make Crockpot Crack Chicken Chili
Add the chicken to the slow cooker.
Pour in the drained corn and beans, diced tomatoes and green chiles, chicken broth, and seasonings.
Stir until combined.
Cover and cook on low for 6-8 hours.
Take the chicken out of the crock pot and shred it, then place it back in.
Stir in the cream cheese, whipped cottage cheese, and cheddar cheese until it has melted.
Ladle into soup bowls and top with crunchy turkey bacon, more cheddar cheese, and/or a dollop of Greek yogurt.
Tips for Making
- Use a crockpot liner so cleaning up is easier.
- To shred the chicken fast, use a hand mixer.
- Use a meat thermometer to ensure the internal temperature of the chicken is 165 degrees before serving.
- We like freshly shredded cheddar the best. It doesn’t have the wax coating like the store-bought one does and melts more easily.
- To whip the cottage cheese, just place it in a high speed blender and pulse until it’s no longer lumpy, but is smooth and creamy.
Substitutions and Variations
- You can also use rotisserie chicken in place of the fresh chicken breasts. The cooking time can be significantly reduced in this case.
- For those who like more spice, use hot Rotel or add a dash or two of red pepper flakes.
Stovetop Instructions
Cook the chicken first in a separate pot.
Add all of the ingredients to a large stock pot except for the chicken and cheeses.
Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in the shredded chicken and cheeses until they are fully melted and serve.
How to Store
Keep leftover crack chicken chili in an airtight container in the refrigerator for up to 4 days or freeze for 2 months.
Allow the chili to thaw in the fridge overnight. Then reheat it on the stovetop over low heat so the cheeses do not scorch.
More Amazing Crockpot Recipes:
- Crockpot Parmesan Garlic Chicken (healthy)
- Sweet Hawaiian Crockpot Chicken
- The Best Crockpot Soup Recipes (healthy & easy)
- Crockpot Fiesta Chicken
- 5 Ingredient Chicken and Dumplings (healthier!)
- Crockpot Salmon
Crack Chicken Chili (Lightened Up)
Ingredients
- 1.5 boneless skinless chicken breasts
- 1 15-oz can corn, drained
- 1 15-oz black beans, drained and rinsed
- 1 10-oz diced tomatoes and green chilies, undrained
- 1.5 cups chicken broth
- 3/4 cup cooked and chopped turkey bacon
- 1 1-oz packet ranch seasoning & salad dressing mix
- 1/2 tsp cumin
- 1.5 Tbsp chili powder
- 1 tsp onion powder
- 4 oz package cream cheese
- 4 oz cottage cheese blended
- 3/4 cup shredded cheddar cheese
Instructions
- Place chicken at bottom of slow cooker.
- Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and turkey bacon. Stir together.
- 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 cream cheese, blended cottage cheese, and cheddar cheese into chili until fully incorporated, melted and creamy.
- Serve immediately and top with your favorite toppings such as more turkey bacon, cheddar cheese, or plain greek yogurt.
