Cream Cheese Chicken (Print-Friendly Version)

Slow-simmered chicken with cream cheese, beans, corn, and spices creating a rich and filling dish.

# Ingredients List:

→ Protein

01 - 2 chicken breasts, skin removed and boneless

→ Dairy

02 - 227 grams softened cream cheese

→ Canned Goods

03 - 1 can Rotel tomatoes with green chilies, juices included

04 - 425 grams canned corn with liquid

05 - 425 grams black beans, drained and rinsed

→ Dry Seasonings

06 - 1 teaspoon cumin powder

07 - 1 packet ranch seasoning

08 - 1 tablespoon chili powder

09 - 1 teaspoon onion powder

# Detailed Cooking Steps:

01 - Put the chicken breasts in an even layer at the bottom of the slow cooker.

02 - Dump the black beans, canned corn, and whole can of Rotel right on top of the chicken.

03 - Sprinkle chili powder, onion powder, cumin, and ranch seasoning over the top. Give it a gentle stir so everything gets coated.

04 - Plop softened cream cheese in small pieces over the mixture.

05 - Put the lid on and cook for 6 to 8 hours on low until the chicken feels tender and is fully cooked.

06 - Take off the lid, shred the chicken right in the pot using two forks, then mix everything to blend in the cream cheese well.

07 - Serve the chili straight into bowls. If you like, add crushed tortilla chips and some sour cream on top.

# Helpful Hints:

01 - Want it hotter? Toss in some cayenne pepper or pick a spicier Rotel. Using already shredded chicken cuts down cook time. Top servings with avocado, fresh cilantro, or shredded cheese for more flavor.

Return