Cream Cheese Chicken

This creamy chicken dish could not be any easier to put together, and your crockpot – or Instant Pot – does all the hard work for you. If you’re on the lookout for easy and delicious recipes, make sure to add this one to your collection.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Thicken: 15

Total Time 13

Servings

Calories 291kcal

Author Jill Nystul

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.

Notes

There’s no wrong way to serve up this creamy, delicious chicken. It tastes great over white rice, or you can use it in burritos, salads, and tacos!

Nutrition