Ryan’s Award-Winning Chicken Chili Bang Bang
The title of this post says it all. I’m so excited to share my husband’s AWARD-WINNING chili recipe with all of you! It’s super easy to make, tangy with a little heat, and just so delicious.
This chili is everything you need on a chilly fall or winter day. It’s creamy, spicy, cozy, filling, and leaves your mouth with just the right amount of tangy heat.
If you love a creamy, hearty chicken chili with a kick of heat (and a killer secret ingredient), you’re definitely going to love this recipe. I dare you to make it for your next Chili Cook-Off; I’m willing to bet you win (or get second place at the very least!).
Ryan proudly made up this recipe for a chili contest we were invited to at a friend’s house. We had never gone to their annual cook-off before, so we weren’t sure about the intensity of the competition. BUT, believe me when I say… he was determined to win. I’m very proud to say he literally made up this chili recipe the day of the contest – and WON.
I clearly remember this day. I came home from work and he had the chili ready to go in the crockpot (he whipped it up while working from home that day). The kitchen smelled like spicy, cozy, cheesy comfort food. He invited me to taste it, but before I did, he said, “I’m going to win.” I took a bite and realized he was absolutely correct.
Ingredients in the Chili:
- Russet potatoes
- Chicken breasts: Use cooked and shredded chicken breasts here for optimum flavor, but if you’re short on time, just use an equal amount of canned chicken breast!
- Chicken broth
- Frank’s RedHot
- Chicken Dipping Sauce (The SECRET Ingredient! Similar to Chick-Fil-A sauce, but we use this dupe we found at Walmart!)
- Ranch
- Canned corn
- Canned green Chiles
- Chopped celery
- Spices
- Cream cheese
- Monterey Jack
- Green onions (optional)
The best part is that it’s so simple to make. Just dump all of your prepared ingredients into a crockpot and let the slow cooker do the work while you get some things done around the house! No one will know you weren’t slaving over a hot stove all day. Let me know if you make this recipe! I hope you love it as much as I do.
Ryan’s Chicken Chili Bang Bang
Equipment
- Crock pot or slow cooker
Ingredients
- 2-3 large russet potatoes, diced
- 2 large chicken breasts, cooked and shredded
- 4 cups chicken broth
- ¾ cup Frank's RedHot
- 1 cup Chicken Dipping Sauce, (Similar to Chick-Fil-A sauce. You can find this at Walmart, or use a similar sauce of choice.)
- ½ cup ranch
- 1 15.25 oz can whole corn
- 1 4 oz can green chiles
- 1 cup chopped celery
- 1 ½ tsp onion powder
- 1 tsp garlic powder
- 1 tsp white pepper
- salt, to taste
- 12 oz cream cheese, cut into cubes
- 1 cup Monterey jack cheese, shredded
- green onions, chopped, for serving
Instructions
- Bake chicken at 400°F for 20 minutes, or until internal temperature reaches 165°F. Shred with two forks.
- Except for cream cheese and shredded Monterey jack, add all other ingredients to crockpot and stir to combine. Cook on LOW for 5 hours, or on HIGH for 2 1/2 hours. Stir occasionally.
- Stir in cream cheese and shredded Monterey jack and cook on low for an additional 30 minutes, or until all the cheese is melted.
- Serve immediately and enjoy! Top with green onions before serving if desired.
Notes
- Calories are estimated based on a 1 cup serving size.
- Store leftovers in an air-tight container in the fridge for up to 1 week.
- Here’s the Chicken Dipping Sauce we use!