Description
Crockpot Cream Cheese Chicken is the ultimate creamy, cheesy, and comforting meal. Packed with Tex-Mex flavors from black beans, corn, and diced tomatoes with green chilies, this dish is slow-cooked to perfection with tender chicken and a velvety cream cheese sauce. Perfect for busy weeknights or weekend gatherings, it’s a versatile recipe the whole family will love!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 packet ranch seasoning mix
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- 1 (8 oz) block cream cheese
- Optional for serving: shredded cheddar cheese, chopped green onions, sour cream, tortilla chips, or cornbread
Instructions
Step 1: Assemble the Ingredients
- Place the chicken breasts at the bottom of your slow cooker.
- Layer the black beans, corn, and diced tomatoes with green chilies on top of the chicken.
- Sprinkle the ranch seasoning, chili powder, cumin, onion powder, garlic powder, and smoked paprika (if using) over the ingredients.
Step 2: Add the Cream Cheese
- Place the block of cream cheese on top of the mixture.
- Cover the slow cooker with the lid.
Step 3: Slow Cook
- Set your Crockpot to low and cook for 6–8 hours, or set it to high and cook for 3–4 hours.
- The chicken should be tender and easy to shred once done.
Step 4: Shred and Stir
- Remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the Crockpot and stir until the cream cheese is fully mixed into the sauce.
Step 5: Serve and Garnish
- Serve the creamy chicken mixture over rice, with tortilla chips, or alongside cornbread.
- Garnish with shredded cheddar cheese, chopped green onions, or a dollop of sour cream for extra flavor.
Notes
- Spice Level: Add more chili powder or diced jalapeños if you prefer a spicier dish.
- Vegetable Options: Feel free to add diced bell peppers or spinach for added color and nutrition.
- Thicker Sauce: If you like a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex