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
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- ½ cup water
- 8 ounces cream cheese (block)
Instructions
- Spray the bottom of your crockpot with nonstick cooking spray.
- Layer the chicken breasts in the crockpot.
- Add black beans, corn, Rotel tomatoes, ranch seasoning mix, cumin, chili powder, onion powder, and water. Stir gently.
- Top with cream cheese without stirring.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours until chicken is tender.
- Shred the chicken using two forks directly in the pot.
- Stir until cream cheese is fully melted and combined.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 810mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg