Bacon Ranch White Chicken Chili Recipe
Introduction
This Bacon Ranch White Chicken Chili is a comforting and flavorful twist on traditional chili. Packed with tender chicken thighs, creamy beans, and a zesty ranch kick, it’s perfect for cozy dinners or game day gatherings.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 16 ounces Hurst Hambeens Great Northern Beans (1 package)
- 1 onion, diced
- 14 ounces chopped green chiles (2 large cans)
- 6 cups chicken broth
- 6 tablespoons ranch seasoning mix (2 envelopes)
- 6 cloves garlic, pressed or minced
- 1 cup heavy cream
- 1/2 cup crispy crumbled bacon
- Chopped cilantro for garnish
- Chopped green onions for garnish
- Sharp cheddar cheese, grated, for serving
- Sour cream for serving
Instructions
- Step 1: Rinse the Hurst Hambeens beans thoroughly and remove any debris.
- Step 2: In your slow cooker, layer the rinsed beans, diced onion, minced garlic, chicken thighs, chopped green chiles, and ranch seasoning mix. Pour the chicken broth evenly over the top.
- Step 3: Cover and cook on high for 6 hours until the chicken is tender and the beans are soft enough to mash easily with a fork.
- Step 4: Once cooked, shred the chicken directly in the slow cooker. Slowly stir in the heavy cream until fully combined, creating a rich and creamy texture.
- Step 5: Sprinkle the crispy crumbled bacon over the chili for added crunch and flavor.
- Step 6: Serve the chili hot in bowls. Top with sour cream, grated sharp cheddar, chopped cilantro, and green onions as desired. Enjoy!
Tips & Variations
- For a spicier chili, add a pinch of cayenne pepper or use spicy green chiles.
- Substitute chicken breasts if you prefer leaner meat, but thighs keep the chili moist and tender.
- Make it a day ahead—the flavors deepen when refrigerated overnight.
- Use store-bought crispy bacon or cook your own for fresh flavor.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili without a slow cooker?
Yes, you can prepare this chili in a large pot on the stove. Simmer on low heat for about 1.5 to 2 hours until the chicken and beans are tender, stirring occasionally.
Can I freeze the Bacon Ranch White Chicken Chili?
Yes, this chili freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently to avoid curdling the cream.
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Bacon Ranch White Chicken Chili Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
Description
This hearty Bacon Ranch White Chicken Chili combines tender shredded chicken thighs, creamy white beans, and a flavorful ranch seasoning base, enriched with heavy cream and crispy bacon. Slow-cooked to perfection, this comforting chili is topped with cheddar, sour cream, fresh cilantro, and green onions, making it a delicious twist on classic chili that’s perfect for cozy meals.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken thighs
- 16 ounces Hurst Hambeens Great Northern Beans (1 package)
- 1 onion, diced
- 14 ounces chopped green chiles (2 large cans)
- 6 cups chicken broth
- 6 tablespoons ranch seasoning mix (2 envelopes)
- 6 cloves garlic, pressed or minced
Dairy & Toppings
- 1 cup heavy cream
- 1/2 cup crispy crumbled bacon
- Chopped cilantro (for garnish)
- Chopped green onions (for garnish)
- Sharp cheddar cheese, grated (for garnish)
- Sour cream (for garnish)
Instructions
- Prepare the beans: Rinse the Hurst Hambeens Great Northern Beans thoroughly to remove any debris or impurities.
- Layer ingredients in slow cooker: In the slow cooker, layer the rinsed beans, diced onion, minced garlic, chicken thighs, chopped green chiles, and ranch seasoning mix evenly. Pour the chicken broth over the entire mixture to ensure ingredients are covered.
- Cook chili: Set the slow cooker to high and cook for 6 hours, allowing the chicken to become tender and the beans to soften until they can be easily mashed with a fork.
- Shred chicken and add cream: Once cooking is complete, shred the tender chicken directly in the slow cooker. Slowly stir in the heavy cream until fully incorporated, creating a rich and creamy chili base.
- Add bacon topping: Sprinkle the crispy crumbled bacon evenly over the top of the chili for added texture and smoky flavor.
- Serve and garnish: Serve the chili hot in bowls and top with your choice of sour cream, grated sharp cheddar cheese, chopped cilantro, and chopped green onions. Enjoy the warm, rich flavors!
Notes
- For best flavor, use freshly pressed garlic instead of pre-minced garlic.
- You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
- If preferred, replace heavy cream with half-and-half for a lighter option.
- Adjust ranch seasoning based on taste preference; start with less if you prefer a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheat well on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Chili
- Method: Slow Cooking
- Cuisine: American
Keywords: Bacon Ranch White Chicken Chili, Slow Cooker Chicken Chili, White Chicken Chili, Creamy Chicken Chili, Ranch Seasoning Chili, Slow Cooker Recipes
