Crockpot Cream Cheese Chicken (Printable Version)
Tender chicken slow-cooked with cream cheese, beans, corn, and flavorful spices for a hearty dish.
# Ingredients Required:
→ Protein
01 -
2 boneless, skinless chicken breasts
→ Dairy
02 -
227 grams cream cheese, softened
→ Canned Goods
03 -
425 grams black beans, rinsed and drained
04 -
425 grams canned corn, undrained
05 -
1 can Rotel tomatoes and green chilies, undrained
→ Dry Seasonings
06 -
1 packet ranch seasoning mix
07 -
1 teaspoon onion powder
08 -
1 tablespoon chili powder
09 -
1 teaspoon ground cumin
# Guide to Cooking:
01 -
Place the chicken breasts evenly in the base of the slow cooker.
02 -
Pour the undrained Rotel, canned corn, and rinsed black beans over the chicken.
03 -
Sprinkle the onion powder, chili powder, ground cumin, and ranch seasoning over the mixture. Stir gently to coat all ingredients evenly.
04 -
Distribute the softened cream cheese in dollops over the top of the mixture.
05 -
Cover and cook on low heat for 6 to 8 hours until the chicken is tender and cooked through.
06 -
Remove the lid, shred the chicken with two forks directly in the slow cooker, and stir to incorporate the cream cheese thoroughly.
07 -
Dish the chili into bowls and optionally garnish with crushed tortilla chips and sour cream as desired.
# Extra Suggestions:
01 -
For added heat, introduce cayenne pepper or opt for a spicier variety of Rotel. Using pre-shredded chicken reduces cooking time. Enhance serving with avocado, fresh cilantro, or shredded cheese.