This is one of those recipes you just toss in the slow cooker, walk away, and come back to something super cozy and creamy. Cream cheese makes it rich, the spices give it a little kick, and the chicken turns out so tender it basically falls apart on its own. It’s a dump-and-go kind of recipe that tastes like you tried way harder than you actually did.
Why I Love This Recipe
This recipe showed up in my life during a busy week. I needed something filling but low effort, and this absolutely crushed it. I’ve been making it for years now — it’s great for meal prep, cozy nights, or when you just want comfort in a bowl.
- No prep beyond opening cans and dumping things in
- Super creamy thanks to the cream cheese
- Chicken gets insanely tender with zero effort
- Makes a big batch, perfect for leftovers
- Freezer-friendly and reheat-friendly
What You’ll Need
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel (diced tomatoes with green chiles), undrained
- 1 packet ranch seasoning mix
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 (8 oz) block cream cheese, cubed
Pro Tips
- Use full-fat cream cheese for the creamiest result
- Don’t stir the cream cheese in until the end — it melts better that way
- Add more chili powder or a diced jalapeño if you want extra heat
- Shred the chicken right in the crockpot with two forks — super easy
- Let it sit 5–10 minutes after mixing to thicken up a little more
Tools You’ll Need
- 6-quart crockpot (slow cooker)
- Can opener
- Mixing spoon
- Forks (for shredding chicken)
- Small bowls (for spices)
- Knife (for cubing cream cheese)
Substitutions & Variations
- Swap chicken breasts for thighs if you like it richer
- Use kidney beans or pinto beans instead of black beans
- Add diced red onion or bell pepper for more texture
- Want it soupier? Add 1 cup of chicken broth
- Want it thicker? Stir in a handful of shredded cheese at the end
Make Ahead Tips
- You can prep all the ingredients (except the cream cheese) in a gallon zip-top bag the night before. In the morning, just dump it into the crockpot and cook
- Leftovers reheat great the next day — the flavor gets even better
Cooking Instructions (All done in crockpot)
Step 1: Add Chicken to Crockpot
Place 2 large raw boneless skinless chicken breasts in the bottom of the crockpot.
Step 2: Add Beans, Corn, and Rotel
Pour 1 can of drained and rinsed black beans, 1 can of drained corn, and 1 can of undrained Rotel on top of the chicken.
Step 3: Add Seasonings
Sprinkle in 1 packet of ranch seasoning, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper evenly over everything.
Step 4: Add Cubed Cream Cheese
Place the cubed 8 oz block of cream cheese on top without mixing.
Step 5: Cook on Low for 6–8 Hours
Cover and cook on LOW for 6–8 hours (or HIGH for 4 hours), until chicken is fully cooked and easy to shred.
Step 6: Shred Chicken
Open the lid and use two forks to shred the chicken directly in the crockpot.
Step 7: Stir Everything Together
Mix the shredded chicken and melted cream cheese evenly into the chili until it’s creamy and well combined.
Step 8: Serve
Spoon the creamy chicken chili into a round white bowl and serve hot.
Servings and Cook Time
Servings: 6
Cook Time: 6–8 hours on LOW or 4 hours on HIGH
Macros (Per Serving – Approximate)
- Calories: 360
- Protein: 30g
- Carbs: 18g
- Fat: 20g
- Fiber: 5g
- Sugar: 3g
Why This Recipe Works (Quick Science)
- Cream cheese melts slowly and binds everything into a rich, velvety sauce
- Chicken slowly cooking in its own juices stays tender and shreds easily
- Ranch seasoning acts like an all-in-one flavor bomb — tangy, herby, and a little savory
- Cooking low and slow helps the flavors blend without overcooking anything
Common Mistakes
- Stirring too early: Leave the cream cheese on top until the end so it melts properly
- Not draining the corn or beans: This can make it too watery
- Using frozen chicken: Always use thawed chicken so it cooks evenly and safely
- Overcooking: 6–8 hours on LOW is enough — too much longer can dry it out
What to Serve With
- Cornbread or tortilla chips
- Rice or quinoa to stretch it further
- Sliced avocado or sour cream on top
- Side salad with ranch or lime dressing
FAQ
Can I freeze this?
Yes! Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge and reheat on the stove or microwave.
Can I use canned chicken?
Technically yes, but it won’t be as flavorful or juicy. Fresh chicken is way better for this.
Can I make it dairy-free?
You can try using a dairy-free cream cheese alternative, though the flavor and texture may change slightly.
How long will leftovers last?
About 4 days in the fridge. Store in a sealed container and reheat as needed.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- To reheat, microwave or heat gently on the stove
- Add a splash of milk or broth if it thickens too much after chilling
- Freeze in portions for up to 3 months
Give this recipe a shot and see how easy and satisfying it is. When you do, leave a comment and let me know how it went — or if you made any fun twists!
