- 2 skinless, boneless chicken breasts
- 1 can corn, undrained
- 1 can black beans, rinsed and drained
- 1 can Rotel, undrained
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 cup chicken stock
- 1 (8 ounce) package cream cheese, cubed
- 1/2 (1 ounce) package low sodium taco seasoning
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Place chicken in a slow cooker. Top with corn, black beans, diced tomatoes, ranch dressing mix, chili powder, cumin, onion powder, and chicken stock; stir to combine. Top with cream cheese and taco seasoning. Cover slow cooker and cook on low 6-8 hours. Remove cooked chicken and shred with two forks. Before returning chicken to crock pot, stir the chili to incorporate the cream cheese. Return chicken to crock pot and mix well. If you want a thinner chili, stir in more chicken stock at the end of cooking.
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