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In my experience, the most satisfying meals are often the ones that take the least amount of time and effort to make. I find that the more time I spend preparing and cooking something, the higher my expectations become, which means I rarely end up feeling like a laborious or complicated meal was worth the effort!
The inverse holds true as well—if all I have to do is dump a few different ingredients into my crockpot (or Instant Pot), I barely have time to consider my expectations, let alone raise them sky-high! So ultimately I’m much more likely to enjoy /eating/ my low-effort meal, and more likely to make it again in the future too.
And all of that very much applies to the super simple recipe that I’ll be sharing with you today! This creamy Tex-Mex-inspired chicken dish couldn’t be easier to throw together, and your crockpot (or your pressure cooker) does all the hard work for you!
If you’re a collector of recipes of the super quick, easy, and tasty variety like I am, be sure to add this one to your collection. :-)
Related: 11 Easy Recipes You Can Depend On When You Need A Break
Cream Cheese Chicken
Ingredients:
- 2.5-3 pounds frozen chicken breast tenderloins
- 8 oz cream cheese
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can sweet corn, drained
- 1 (10 oz) can Ro-Tel or diced tomatoes
Directions:
To Make It In A Slow Cooker…
Add the chicken, cream cheese, black beans, corn, and tomatoes to your slow cooker. Put the lid on and cook on low for about 6 hours.
When it’s done, turn your slow cooker off. Use a pair of tongs to remove the chicken from the pot, then shred it, return it to your slow cooker, and stir to incorporate.
Let it sit for about 30-45 minutes to thicken up a bit, then serve as desired (see “Serving Suggestions” below for some tasty ideas!)
To Make It In A Pressure Cooker…
Add all the ingredients EXCEPT the cream cheese to your pressure cooker and lock the lid into place. Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes.
When the timer goes off, use Quick Release to depressurize the pot. Open the lid and remove the chicken, then shred it with two forks (or use your stand mixer for a speedy, hands-off approach.)
Related: The Secret to Perfectly Shredded Chicken in Seconds!
Return the shredded chicken to your pressure cooker and add the cream cheese. Stir the cream cheese into the chicken mixture until melted (You can speed this part up a bit by cutting the cream cheese into small pieces before adding it.) Once the cream cheese is mixed in, let it sit for 10-15 minutes to thicken, then serve.
More Ideas You'll Love
Serving Suggestions For Cream Cheese Chicken
There’s really no wrong way to chow down on this creamy, delicious chicken dish! Here are a few ways you could serve it:
- On a pile of rice
- In a salad
- In burritos
- With lettuce wraps
- As a dip for tortilla chips
- All by itself!
What’s one of your go-to quick and easy recipes?
Cream Cheese Chicken
Ingredients
- 2.5 lbs frozen chicken breast tenderloins
- 8 oz cream cheese
- 15 oz canned black beans drained and rinsed
- 15 oz can sweet corn drained
- 10 oz Ro-Tel or diced tomatoes
Instructions
Directions For Slow Cooking:
- Add all the ingredients to your crockpot and cook on low for 6 hours.
- After 6 hours, turn your crockpot off and remove the chicken.
- Shred the chicken, return it to the crockpot, and stir to incorporate.
- Let the whole thing rest for about 30-45 minutes to thicken up, then serve.
Directions For Pressure Cooking:
- Add all the ingredients EXCEPT the cream cheese to the pot, then pressure cook on High for 8 minutes.
- When the time is up, use Quick Release to depressurize the pot and remove the lid. and . Or you can use a stand mixer for especially fast shredding.
- Remove the chicken from the pot and shred with two forks (or use your stand mixer.)
- Return the shredded chicken to the pot and add the cream cheese, then stir until the cream cheese has melted into the mixture.
- Let sit for 10-15 minutes or so to thicken, then serve.
