👇 Directions
- Layer in the Crockpot: Add chicken breasts to the bottom of the slow cooker. Top with diced tomatoes (with juices), corn, black beans, ranch seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Add broth and cream cheese: Pour chicken broth over the mixture and place the block of cream cheese on top.
- Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.
- Shred and stir: Once done, shred the chicken directly in the crockpot using two forks. Stir everything until creamy, smooth, and well combined.
- Serve: Ladle into bowls and top with your favorite toppings like cheese, green onions, crushed tortilla chips, or a dollop of sour cream.
💡 Tips
- Use frozen chicken breasts straight from the freezer—just add 1 extra hour to cooking time on LOW.
- Add a diced jalapeño or a pinch of cayenne for some heat.
- Leftovers can be stored in the fridge for up to 4 days or frozen for future cozy meals!
Prep Time: 10 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: ~6–8 hours
Servings: 6
