Ryan's Chicken Chili Bang Bang
The easiest, creamiest, most flavorful crockpot chili recipe ever! Did I mention it's award-winning?
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!