Ingredients
- 2 large chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, undrained
- 1 can (10 oz) Rotel tomatoes with green chilis, undrained
- 1 packet ranch seasoning mix
- 8 ounces cream cheese (block)
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water
Instructions
- Spray the bottom of your crockpot with nonstick cooking spray.
- Place chicken breasts in the crockpot.
- Add black beans, corn, Rotel tomatoes, ranch seasoning mix, ground cumin, chili powder, onion powder, and water. Stir to combine.
- Place cream cheese on top without stirring.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
- Shred the chicken with two forks directly in the pot.
- Stir until cream cheese is melted and incorporated.
- Serve hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 3g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg