This Easy Crack Chicken Chili Is Perfect for Cold Nights

Name: Crack Chicken Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried dill; Kosher salt and pepper (to taste); 1 teaspoon crushed chili flakes (optional); 1 1/2 cup low-sodium chicken broth; 28 ounces white, butter or pinto beans ((I mixed them together) 2 cans); 15 ounces tomato sauce or passata (one can); 8 ounces full-fat cream cheese; 1 cup shredded sharp cheddar cheese; 2 green onions (thinly sliced); freshly chopped cilantro (optional)

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This Crack Chicken Chili is packed with flavor and ready in 30 minutes, featuring juicy chunks of chicken breast and beans in a spiced tomato-and-cream-cheese sauce. You won’t be able to get enough!

A white bowl of creamy crack chicken chili on a marble board.

How I fell in love with Chili!

Growing up in West Africa, I didn’t even know what chili was until I moved to the States at the age of 19. I had it at a friend’s house, and I was amazed at how delicious it was.

I remember ordering chili at every opportunity I got throughout the years. But as soon as I started to experiment in the kitchen, all I wanted to do was make different variations of chili. This Crack chicken chili is one of my favorites, and it’s right up there with my classic chicken chili recipe, which my readers love so much.

Chili is such a versatile dish, with so many variations. This version is creamy, light, and super quick to make. There’s minimal prep: brown the chicken, add the seasonings and liquids, then simmer until tender. Swirling cream cheese just before serving makes it a delicious, crowd-pleasing treat.

For more tasty chili recipes, try out my No Beans Texas Chili or my Classic Beef Chili.

Recipe Overview

Skill Level

Beginner

Prep Time

5 mins

Cook Time

25 mins

Ingredients Needed

Crack Chicken Chili only needs a few basic ingredients you already have or can easily get. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes and tips:

ingredients to make crack chicken chili.

Olive oil: Used for searing the chicken. Avocado oil also works well here.
Chicken breasts: Boneless, skinless chicken breast is what you want here for easy prep. Just dice it up into bite-sized pieces, and it’s ready to go. You can use ground turkey, if preferred.
Onion powder: For ease of prep, I use onion powder in this recipe. If you don’t have any, you can saute a diced onion along with the chicken breast pieces until softened.
Garlic powder: Adds lots of flavor with minimal effort. You can use a few cloves of chopped, fresh garlic if you prefer.
Dried dill: For a herbal flavour that rounds out this chili. Fresh dill can also be used, just finely chop it before adding to the pot.
Kosher salt and pepper
Crushed chili flakes: Add this in if you like your chili with a bit of heat! Red pepper flakes are great, but chipotle chili flakes are also delicious.
Chicken broth: Use a low-sodium broth here so that you can control the salt level in the chili.
White, butter or pinto beans: You can use one or multiple types of bean in this chili, depending on what you like most.
Tomato sauce or passata: Go for a simple tomato sauce here as Italian-style ones will alter the flavor of the chili. Alternatively, use passata for a cleaner tomato flavor.
Cream cheese: Adds a creamy richness and some salt to the chili. I use full-fat cream cheese here.
Sharp cheddar cheese: Shred your own cheese instead of buying pre-shredded, as it melts better that way. Alternatively, use your favorite melty cheese like Monterey Jack or Gouda.
Green onions: A garnish of sliced green onions adds so much flavor and freshness to the chili. For a stronger onion flavor, swap in finely diced yellow or red onion.
Freshly chopped cilantro: An optional sprinkle adds so much flavor here. If you’re not a fan, leave it off!

How to Make Crack Chicken Chili

process shot to cook chicken and add tomato sauce.

Step 1: Heat the oil in a heavy-bottom pot over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3-4 minutes, until it develops a bit of a golden-brown crust.

Step 2: Add the seasonings and stir well to combine, cooking for 2 minutes longer to infuse the chicken bites with the seasonings.

process shot to add the beans and broth into the pot, then add cream cheese.

Step 3: Add the broth, beans, and tomato sauce, stirring well. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until the chicken is fully cooked through and the chili starts to thicken.

Step 4: When ready, add the cream cheese and stir well until dissolved into the chili. It will bring so much richness to the dish!

process shot of adding chili into a bowl and garnishing with cilantro.

Step 5: Serve the chili warm, sprinkled with shredded cheese, green onions, and cilantro.

How to make it in a slow cooker

To make the crack chicken chili in the slow cooker, follow these simple steps with the same ingredients.

Add the chicken, beans, tomato sauce, seasonings, and broth to the slow cooker. (You can skip the oil.)
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Then open the slow cooker and shred the chicken with two forks directly in the cooker.
Add cream cheese and cheddar. Stir until melted and creamy.
Taste and adjust seasoning. Serve warm with your favorite toppings like green onions.

How to make in an instant pot

If you have an Instant Pot and want to use it to make this chicken chili instead of on the stovetop, follow these simple steps.

Turn the Instant Pot to Sauté and lightly coat with the olive oil.
Add the chicken with the seasonings and cook for 2–3 minutes until it starts to brown.
Then add the beans, tomato sauce, and broth. Stir well.
Seal the lid and cook on Pressure Cook (High) for 12 minutes.
Let the pressure naturally release for 10 minutes, then quick release the rest.
Shred the chicken in the pot using two forks.
Switch back to Sauté, add the cream cheese and cheddar, and stir until smooth and creamy. (You can also serve the shredded cheddar cheese over the chili in a bowl when you serve.
Turn off the heat and serve, and top with sliced green onions to garnish.

Variations & Tips

If you have rotisserie chicken or leftover, shredded chicken, you can use that instead. Just skip straight to step 2 of the recipe and add the cooked chicken to the pot along with the seasonings.
Add a few mashed chipotles in adobo from a can for a spicy, smoky flavor that’s so delicious.
For more veggies, add some cooked corn or diced bell peppers to the chili as it simmers.
Chili is so customisable with toppings, letting everyone make their bowl their own. Try sliced jalapenos, a dollop of sour cream, hot sauce, or a squeeze of fresh lime.
Serve the chili with some cilantro lime rice, some fluffy jalapeno cornbread, or even tortilla chips for crunch.
You can easily double the recipe if serving a large crowd or for meal prepping (it freezes really well!).

Common Questions

How do I store it?

Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or the freezer for up to 3 months. If frozen, thaw overnight in the fridge before reheating.

How do I reheat it?

Warm the chili in a pot on the stove over a medium-low heat (you may need to add a splash of water), stirring occasionally, until piping hot. Alternatively, microwave individual portions in a bowl until piping hot throughout.

When is the best time to add the cream cheese?

The cream cheese is added at the end of cooking just so that it melts into the sauce. If you add it too early, it can curdle as the chili cooks.

Can I make it spicier?

Yes, you can add extra red pepper flakes, some chipotle chili paste, or diced, fresh jalapenos. Make it as hot as you prefer!

What can I use instead of chicken?

You can use shredded rotisserie chicken, ground chicken or turkey, or even ground beef.