Ingredients

Scale

2 boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) Rotel diced tomatoes with green chilies

1 packet (1 oz) ranch seasoning mix

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 cup chicken broth

1 block (8 oz) cream cheese, cubed

Instructions

Prepare the Crock Pot:

Place the chicken breasts in the bottom of the crock pot.

Add Ingredients:

Top with black beans, corn, Rotel tomatoes, ranch seasoning, chili powder, cumin, onion powder, garlic powder, salt, and pepper. Pour in the chicken broth.

Slow Cook:

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Shred the Chicken:

Remove the chicken, shred with two forks, and return it to the crock pot.

Add Cream Cheese:

Stir in the cream cheese cubes and let cook for an additional 15-20 minutes until fully melted and creamy.

Serve:

Stir well and serve warm with tortilla chips, shredded cheese, avocado, or fresh cilantro.