Crack Chicken Chili

• servings: 6 servings
• active time: 15 minutes
• total time: 3 hours 15 minutes

Ingredients

1 ¼ lbs boneless, skinless chicken thighs

1½ cups frozen corn

1 can (15 oz) black beans, (drained and rinsed)

1 can (14.5 oz) fire-roasted diced tomatoes,

1 can (4 oz) fire roasted green chiles,

1 cup chicken broth

1 pkt. (1 oz) ranch seasoning mix

1 teaspoon each: ground cumin and paprika

1 tablespoon ground chili powder

½ teaspoon each: garlic and onion powder

Add after cooking:

1 pkg (8 oz) cream cheese

1 cup freshly grated sharp cheddar cheese

1 teaspoon freeze-dried dill,

6-8 slices bacon, (cooked and crumbled, microwave is fine too!)

Directions

CROCKPOT: In a large slow cooker, combine all the 'add first' ingredients. Stir well; submerge chicken below liquid.

COOK: For slow cooking: Cover and set to cook on high for 3-5 hours or on low for 5-8 hours, until the chicken is tender and shreds easily. For pressure cooking: Secure the lid and cook on manual high pressure for 15 minutes, followed by an immediate release of pressure.

SHRED CHICKEN: Transfer the chicken to a bowl. Use two forks to shred it into bite-sized pieces. Don't return it to the chili yet.

CREAM CHEESE: Place the softened cream cheese in the microwave for 30-45 seconds until it's easily stirrable. Add it to the slow cooker or pressure cooker with the rest of the chili.Whisk the cream cheese vigorously into the chili until completely melted and smoothly incorporated.

ADD CHICKEN: Return the shredded chicken to the pot. Gradually mix in the grated Cheddar cheese, a handful at a time, stirring until melted. If using, stir through the dill now. Taste for seasoning and adjust if necessary.

SERVE: Ladle the chili into bowls and garnish with crumbled bacon.

Nutrition

• Calories: 492 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.05 g
• Cholesterol: 128 mg
• Sodium: 1249 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 9 g
• Total Sugars: 4 g
• Protein: 40 g