Description
Addictive and delicious creamy chicken chili with bacon. Prepare and freeze now. Cook later!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (frozen is fine and you can use a combination or types of chicken)
- 2 tsp Better Than Bouillon Chicken Base
- 1 (15.5 oz) can seasoned chili beans (Bush’s and S&W brands are good)
- 1 cup frozen corn (you can also use a can of drained corn)
- 1 (14.5 oz) can petite diced tomatoes
- 1 (4 oz) can diced green chiles
- 1/2 cup bacon crumbles (I buy the big bag from Costco)
- 1 packet or 3 Tbsp dry ranch dressing mix (I use Hidden Valley)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 1 (8 oz) package cream cheese (I use full fat)
- 1 cup grated cheddar cheese (I like sharp cheddar for more flavor)
- Cornstarch
Instructions
Assembly Instructions:
- Label a zipper freezer bag with the title Crack Chicken Chili.
- Add the chicken, Better than Bouillon, chili beans (undrained), corn, diced tomatoes (undrained), green chiles, bacon crumbles, ranch dressing mix, cumin, chili powder, onion powder into the bag. Seal the bag securely.
- Freeze the bag in a shape that will fit into your Instant Pot. I like to use these freezer containers* to help me!
Instructions for day of cooking/serving:
Add 1 ½ cups water to the bottom of your Instant Pot. Dump in contents of bag. Dump one brick of cream cheese on top. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button (if you don’t have a soup button use the manual/pressure cook button) to 10 minutes (if bag is thawed) or 15 minutes (if bag is frozen flat) or 20 minutes (if bag is frozen in shape of IP). When the time is up let the pot sit for 5-10 more minutes and then move the valve to venting. Remove the lid. Use tongs to remove the chicken and place it on a cutting board. Shred up the chicken well and add it back into the pot. Stir the chili so that the cream cheese incorporates. Stir in 1 cup of grated cheddar cheese. To thicken use a cornstarch slurry. Take 2-3 Tbsp of cornstarch and 2-3 Tbsp of cold water and stir together in a small bowl until smooth. Then turn the Instant Pot to the saute setting. Stir the slurry into the Instant Pot and the chili will thicken quickly. Once chili is thick turn off the Instant Pot. Ladle chili into bowls and serve.
Notes
Slow Cooker Instructions: Follow instructions above for assembly. For day of cooking: Add 1 ½ cups water to the bottom of your slow cooker. Dump in contents of bag. Dump one brick of cream cheese on top. Cover and cook on low for 8-10 hours, or until chicken is cooked through. This will depend on your particular slow cooker. Use tongs to remove the chicken and place it on a cutting board. Shred up the chicken well and add it back into the pot. Stir the chili so that the cream cheese incorporates. Stir in the cheddar cheese. To thicken use a cornstarch slurry. Take 2-3 Tbsp of cornstarch and 2-3 Tbsp of cold water and stir together in a small bowl until smooth. Then turn the slow cooker to the high setting. Stir the slurry into the slow cooker and the chili will thicken quickly. Ladle chili into bowls and serve.
- Category: Chicken
- Method: Instant Pot
