Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 (11-oz) can corn, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 cup cooked chopped bacon
- 1 (1-oz) package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
Instructions
- Place chicken at the bottom of the slow cooker.
- Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder, ranch seasoning, and bacon. Stir together. Place cream cheese on top of chicken.
- Cover and cook on LOW for 6-8 hours.
- Remove chicken and shred with two forks. Return shredded chicken to slow cooker.
- Stir in cheddar cheese until melted and combined. Serve warm.
Notes
- Philadelphia brand cream cheese melts best in this recipe.
- If needed, use a whisk to fully incorporate the cream cheese.
- To freeze: Cool to room temperature and store in freezer bags up to 4 months. Thaw and reheat in microwave, stovetop, or slow cooker.
- Nutritional information is estimated and may vary.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American