Ingredients
2 lbs boneless skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet corn, drained
1 can (14.5 oz) diced tomatoes (undrained for extra moisture)
1 small can (4 oz) diced green chilies
1 packet ranch seasoning mix
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
Salt and black pepper to taste
8 oz cream cheese, cubed (full-fat or low-fat)
Instructions
Place the chicken breasts in the bottom of the crockpot.
Add black beans, corn, diced tomatoes, and green chilies over the chicken.
Sprinkle ranch seasoning, chili powder, cumin, garlic powder, salt, and pepper evenly on top.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender.
Shred the chicken directly in the crockpot using two forks.
Add the cream cheese cubes, cover again, and cook for another 20–30 minutes, stirring until fully melted and creamy.
Stir well to combine everything into a thick, rich chili and serve hot.
How to Make
The beauty of this dish is its one-pot simplicity. Start with a base of lean protein and layer on fiber-rich beans and corn.
Adding the spices and ranch seasoning directly over raw chicken allows the flavors to infuse as it slow-cooks.
The “magic” happens at the end. Shredding the hot chicken and folding in the cream cheese creates a thick, velvety sauce.
Ensure the cream cheese is at room temperature to help it melt smoothly without clumping.
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