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)
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 to the crockpot. Stir gently to combine.
- Place the block of cream cheese on top; do not stir yet.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours until chicken is cooked through.
- Shred the chicken using two forks directly in the crockpot.
- Stir everything together until the cream cheese is fully melted and incorporated.
- Prep Time: 10 minutes
- Cook Time: Low (6–8 hours) / High (4 hours)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg