Our house runs on Crockpot meals and casseroles. This is one of our favorite Crockpot meals that everyone in our family loves, especially our two year old! It is always in our regular cycle of meals we go through.

I don’t know about you, but I love meals where I dump it all in the Crockpot and not worry about it anymore until right around dinner time. It basically does the cooking for you. I don’t love standing over a hot stove forever and getting sweaty and smelling like food. I also don’t always have time for that with two young kids running around.

The best part is it only takes your Crockpot, no other dishes. We like to have rice on the side, which only takes a saucepan! Leaving me with only a Crockpot, saucepan, and whatever dishes we use for the meal to wash after dinner is done.

Now, this recipe calls for chicken breasts, original diced tomatoes with green chilis, corn, black beans, ranch seasoning, chili powder, onion powder, and cream cheese. It all comes together to create one tasty meal! We love to serve it over rice.

For most of the meals I make, I use easy to store long term ingredients. Pretty much every ingredient can be stored easily long term except the chicken and cream cheese. I have hacks for both of these to make them store more long term.

For the chicken, I buy *frozen chicken* from Costco in bulk. I put my chicken in the Crockpot frozen and have had no issues doing that.

*Side note, I have a hack for the frozen chicken breasts I buy from Costco! I don’t know if anyone else has this problem, but you know that giant bag of frozen chicken breasts? It is such a good deal, but in the past I stopped buying it because it would annoy me so much when all of the pieces would stick together and I could not just grab two without like six being stuck together. Well, now when I get home from buying it, I separate it into gallon size Ziplock bags with about 2-3 breasts in each bag. So, when I am cooking chicken, I just need to pull out one of the Ziplocks. It makes it so much easier!*

For the cream cheese, I buy five blocks in bulk from Costco and put them all in the freezer. When I start the Crockpot for this meal, I take out the cream cheese from the freezer and leave it out to defrost and soften until it is it’s turn to be added to the Crockpot.

Let’s get into it!

First, you are going to put everything in the Crockpot EXCEPT the cream cheese. I give everything a little mix, put the lid on, then cook on LOW for 6 hours.

Next, I will *shred the chicken* and add the softened cream cheese. Mix until the cream cheese is mostly combined.

*My least favorite part about cooking chicken in the Crockpot was shredding chicken. So, I found a hack for this! I use my hand mixer to shred chicken right in the Crockpot. Just use it on the lowest setting and watch for splatter! Then, voilà! Your chicken is shredded!*

Then, cook on LOW for another 30 minutes to an hour.

Finally, serve alone, with tortilla chips, or with rice, which is our favorite!