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)
- Optional toppings: shredded cheese, sour cream, diced avocado, fresh chopped tomatoes, Fritos or tortilla chips
Instructions
- Spray the bottom of your crockpot with nonstick cooking spray.
- Place chicken breasts evenly in the crockpot.
- Add black beans, corn, Rotel tomatoes, ranch seasoning mix, water, ground cumin, chili powder, and onion powder; stir well.
- Place the block of cream cheese on top without stirring.
- Cover and cook on LOW for 6–8 hours or HIGH for 4 hours until chicken is tender.
- Shred the chicken directly in the crockpot using two forks.
- Stir until cream cheese is fully melted and incorporated.
- Serve hot with your desired toppings.
- Prep Time: 10 minutes
- Cook Time: Low for 6–8 hours or High for 4 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 860mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 85mg