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
- 8 ounces cream cheese (block)
- 1 packet ranch seasoning mix
- 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.
- Add chicken breasts, black beans, corn, Rotel tomatoes, ranch seasoning mix, cumin, chili powder, onion powder, and water to the crockpot. Stir to combine.
- Place the block of cream cheese on top without stirring.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
- After cooking, use two forks to shred the chicken directly in the crockpot.
- Stir until cream cheese melts and incorporates into the chili.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 75mg