Ingredients
Scale
- 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, not whipped)
- Shredded cheese (for topping)
- Sour cream (for topping)
- Diced avocado (for topping)
- Fresh chopped tomatoes (for topping)
- Fritos or tortilla chips (for topping)
Instructions
- Spray the 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 gently.
- Top with the block of cream cheese (do not stir).
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.
- Shred chicken using forks and mix until cream cheese is melted.
- Serve hot with desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg