Equipment Needed
- 6-quart or larger slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Two forks (for shredding the chicken)
- Ladle for serving
Step-by-Step Instructions
The beauty of this recipe is in its dump-and-go nature, but I’ve found a tiny bit of upfront prep makes the flavors sing. I start by dicing my onion and mincing the garlic. I used to just throw the chicken in plain, but now I always sprinkle a little of the taco seasoning right over the chicken breasts before adding anything else—it gives them a head start on flavor. Then, I literally dump everything else in: the diced tomatoes, drained corn, rinsed black beans, onion, garlic, the rest of the taco seasoning, and the chicken broth. I give everything a very gentle stir around the chicken, place the whole block of cream cheese right on top, and put the lid on.
I set my slow cooker on LOW for 6-7 hours. This is not a recipe to rush on HIGH. The low, slow heat allows the chicken to become impossibly tender and gives the cream cheese time to slowly soften and melt into the broth, creating that signature creamy sauce. I made the mistake of cooking it on high once, and while it was still tasty, the chicken wasn’t as shreddable and the sauce was a bit grainy. Patience is key here.
When those long, aromatic hours are up, I open the lid to the most glorious sight. The cream cheese will look like a soft, melty cloud. I use two forks to shred the chicken right in the pot—it should practically fall apart. Then, I take a wooden spoon and stir everything together vigorously. This is the magic moment where the cream cheese fully emulsifies with the broth and transforms the liquid into a thick, creamy, cohesive chili. I always let it cook for another 15-20 minutes on LOW after stirring to let all the flavors marry perfectly.
The final step is the taste test. This is where I adjust to my mood. Sometimes I add a pinch of salt, sometimes a squeeze of lime for brightness. The taco seasoning provides great flavor, but if I want more heat, a dash of cayenne or a few shakes of hot sauce does the trick. Then, it’s ready to serve straight from the pot.(See the next page below to continue…)