Creamy Crockpot Corn Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1 package (8 oz) cream cheese, softened
- 1 packet ranch seasoning mix (optional)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 cup shredded cheddar cheese
Instructions:
- Place the chicken breasts in the bottom of the slow cooker.
- Pour the creamed corn and drained whole kernel corn over the chicken.
- Sprinkle in the ranch seasoning, garlic powder, salt, and black pepper.
- Add the softened cream cheese on top.
- Cover and cook:
- On LOW for 6–7 hours, or
- On HIGH for 3–4 hours.
- Once the chicken is fully cooked and tender, shred it using two forks and mix it well with the creamy sauce.
- Stir in the shredded cheddar cheese and let it melt for 5–10 minutes before serving.
Serving Suggestions:
- Serve over white rice
- Spoon onto mashed potatoes
- Or enjoy with warm bread
Creamy, comforting, and super easy to make