Description
A hearty blend of chicken, spices, and cream cheese cooked in a Crock Pot for a creamy and satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
- 1 15 oz can whole kernel corn (drained)
- 1 15 oz can black beans (drained and rinsed)
- 1 8 oz block of plain cream cheese
- 2 fresh squeezed limes
- ½ cup chicken broth
Instructions
- Place chicken breasts in the Crock Pot.
- Add drained and rinsed black beans, drained corn, Rotel tomatoes, onion powder, ranch seasoning, and black pepper.
- Squeeze fresh lime juice over the top.
- Pour chicken broth over ingredients and place the cream cheese block on top.
- Place the lid on the slow cooker and cook on HIGH for 3-4 hours or LOW for 5-6 hours.
- Remove chicken from the Crock Pot and shred it using two forks.
- Stir all ingredients together until cream cheese coats everything.
- Serve while hot and enjoy!
Notes
For added flavor, serve with warm tortillas, over rice, or topped with cheese and avocado. Squeeze lime juice just before serving for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg