Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 can Rotel diced tomatoes and green chilies (10 oz)
- 1 can whole kernel corn (15 oz)
- 1 can black beans (15 oz)
- 8 oz block of plain cream cheese
- Juice of 2 fresh limes
- ½ cup chicken broth
Instructions
- Place chicken breasts in the Crock Pot. Add drained black beans, corn, Rotel tomatoes, onion powder, ranch seasoning, and black pepper.
- Squeeze fresh lime juice over the top and pour chicken broth over all ingredients. Place the cream cheese block on top.
- Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours until chicken reaches an internal temperature of 165 degrees.
- Remove the chicken from the pot and shred it using two forks; return to the pot.
- Stir thoroughly until cream cheese coats all ingredients evenly.
- Serve hot in tacos, over rice, or as nacho toppings.
- Prep Time: 10 minutes
- Cook Time: 3–6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg