Crockpot Cream Cheese Chicken Chili

Prepare the Crockpot:
- Place the chicken breasts at the bottom of the crockpot.
Add Ingredients:
- Sprinkle the ranch seasoning and taco seasoning over the chicken.
- Pour the corn (with liquid), Rotel (with liquid), and black beans over the chicken.
Add Cream Cheese:
- Place the block of cream cheese on top of the mixture.
Cook:
- Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
Shred Chicken:
- About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the crockpot. Stir everything together until well combined.
Serve:
- Serve warm with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, or tortilla chips.

Spicy Version: Use a spicier taco seasoning or add diced jalapeños for more heat.
Vegetarian Option: Replace the chicken with additional black beans, pinto beans, or diced sweet potatoes.
Protein Swap: Substitute chicken with turkey breast, ground chicken, or shredded rotisserie chicken for a quicker version.
Extra Creamy: Stir in an additional half-block of cream cheese or 1/2 cup heavy cream for a richer texture.
Loaded Chili: Add cooked bacon bits, diced avocado, or sautéed onions for added flavor.

Frozen Chicken: If using frozen chicken breasts, ensure the crockpot cooks for the full 7 hours to ensure doneness.
Thicker Chili: Remove the lid in the last 20-30 minutes to let the chili thicken slightly.
Make Ahead: Assemble the ingredients in a freezer bag and freeze for up to 3 months. Thaw overnight before cooking.
Leftovers: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Serving Ideas: Serve over rice, in a tortilla, or as a dip with chips.

Enjoy this creamy and flavorful Crockpot Cream Cheese Chicken Chili!