Why Is It Called Crack Chicken?

The name "crack chicken" comes from the irresistibly addictive mix of flavors. Its creamy and cheesy and creamy base, coupled with ranch seasoning bacon and chicken, makes the perfect dish, so delicious it's difficult to put down. While the name may cause some to pause, it's actually an ode to the dish's popularity and how many people are enthralled by it.

How Do You Thicken White Chicken Chili Without Flour?

If the Crack chicken chili simmering on the Stove isn't as thick as you'd prefer, there are several ways to thicken it up without using flour. A popular method is to crush the beans inside the pot with a potato masher or spoon. This can naturally thicken the Chili while keeping its rich texture. Another option is adding an extra layer of cream or cheddar cheese. It melts and adds a touch of creamy texture.

How Many Days Is White Chicken Chili Good For?

When stored properly within an airtight container in the refrigerator, the cracked Chili with chicken on the Stove will stay fresh for as long as three days. To ensure its safety and taste, thoroughly heat it on your Stove or microwave before eating. If you don't want to consume it within three days, freezing it is the best option to prolong the shelf life.

What Is the Best Way to Eat Crack Chicken?

The Chili you cook on the Stove is incredibly adaptable and delicious in various ways. Put it into a bowl for a traditional recipe and top it with shredded cheese, green onions, and bacon crumbles. Or, you can serve with tortilla chips to give it a crispy flavor or serve it with steaming rice for a more substantial dish.

Crack Chicken Chili on Stove – 7 Secrets for Rich Flavor

Description

Crack chicken chili made on the Stove is the ultimate comfort food – creamy, delicious, rich, and packed with delicious flavor. This stovetop version is the perfect blend of taste and convenience, which makes it a popular recipe for busy weeknights, warm weekends, or entertaining family and friends. It has a savory mix of bacon, chicken ranch seasoning, chicken, and cheese. This recipe will make everyone return for more (or thirds! ).

Ingredients

Scale

- 1 lb boneless, skinless chicken breasts or thighs (for shredding)

- 4 strips bacon, chopped (for a smoky crunch)

- 1 small onion, diced

- 1 jalapeño, finely chopped (optional, for heat)

- 1 (15 oz) can white beans (Cannellini or Great Northern), drained and rinsed

- 2 cups chicken broth (adjust for desired consistency)

- 1 (8 oz) block cream cheese, softened

- 1 cup shredded cheddar cheese (for creamy richness)

- 1 packet (1 oz) ranch seasoning mix

- 1 teaspoon garlic powder

- 1 teaspoon smoked paprika

- Salt & black pepper, to taste

- Fresh parsley or cilantro, for garnish

Optional Add-Ins:

- 1 cup diced tomatoes (for extra tang)

- 1 cup corn kernels (for sweetness and texture)

Instructions

Prepare the Ingredients

Chop the onion, bacon, and jalapeño (if using).
Cook the chicken, then shred it using two forks.
Drain and rinse the white beans, and set aside.

Cook the Bacon

Heat a large skillet or heavy-bottomed pot over medium-high heat.
Add the chopped bacon and cook until crispy (4-5 minutes).
Remove the bacon and set it aside, leaving the rendered fat in the pot.

Sauté the Aromatics

In the same pot, add the diced onion and jalapeño.
Cook for 2 minutes, stirring until fragrant and softened.
Stir in garlic powder and smoked paprika, letting them toast for 30 seconds.

Cook the Chicken

Push the aromatics to one side and add the chicken.
Sear until lightly browned, about 4-5 minutes per side.
Pour in the chicken broth, bring to a simmer, and cover.
Cook for 10-12 minutes, until the chicken is fully cooked.
Remove the chicken and shred it using two forks.

Build the Chili

Return the shredded chicken to the pot.
Add the beans, ranch seasoning, cream cheese, and cheddar cheese.
Stir until the cheese is fully melted, creating a creamy texture.
If the chili is too thick, add a splash of chicken broth.

Simmer and Serve

Let the chili simmer for 5 minutes, allowing the flavors to blend.
Top with crispy bacon and freshly chopped parsley or cilantro.
Serve hot with cornbread, tortilla chips, or a fresh salad.

Notes

Pro Tip: For extra smokiness, add a dash of chipotle powder or Worcestershire sauce.
Storage: Let cool and store in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if needed.
Common Mistakes to Avoid:

Overcooking the chicken – Simmer gently to keep it tender.
Curdling the cream cheese – Make sure it’s softened before adding, and mix over low heat.

Note: Ingredient quantities are approximate and may vary based on personal preference, portion sizes, and specific brands used.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 3g
Sodium: 980mg
Fat: 32g
Saturated Fat: 15g
Carbohydrates: 18g
Fiber: 4g
Protein: 32g
Cholesterol: 105mg

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