Place the thawed and trimmed chicken breasts at the bottom of your Crock Pot. Pour the canned black beans (with their liquid), canned corn (with liquid), and the Rotel tomatoes with green chiles (with liquid) evenly over the chicken. Sprinkle the taco seasoning and ranch seasoning mix over the top. Place the cream cheese on top of everything, ensuring it rests above the other ingredients. I find putting the cream cheese on last helps it melt more evenly during cooking.

Cover the Crock Pot and cook the mixture on LOW for 6-8 hours or on HIGH for 3-4 hours, as suits your schedule. The chicken should be cooked through and easy to shred when it's done.

When the chili is finished cooking, carefully remove the chicken breasts from the Crock Pot and shred them using two forks. Stir the contents of the Crock Pot thoroughly to mix the melted cream cheese completely into the chili. Return the shredded chicken to the Crock Pot and stir again to distribute it evenly. For extra creaminess, I sometimes use a whisk to incorporate the cream cheese fully.

Ladle the creamy chicken chili into bowls and add your favorite toppings, such as tortilla strips, shredded cheese, diced avocados, a squeeze of lime juice, or chopped cilantro. This is a great time to get creative—sometimes I like to add a splash of fresh lime juice for a burst of flavor.