Canned vegetables make it quick and easy to prepare, and the Crock-Pot does the hard work for you. I’ve made with both fresh and frozen chicken.
Ingredients
- 2 boneless, skinless chicken breasts (frozen or fresh)
- 1 can Rotel diced tomatoes with green chilies
- 1 can corn kernels (do not drain)
- 1 can black beans (drained and rinsed)
- 1 pkg Ranch dressing mix
- 1 Tbsp cumin
- 1 tsp chili powder
- 1 tsp onion powder
- 8 oz pkg cream cheese
Directions
- Put chicken in Crock-Pot
- Top with tomatoes, corn, black beans, Ranch dressing mix, cumin, chili powder and onion powder; stir to combine
- Top with cream cheese
- Cook on low for 6-8 hours (less if using fresh chicken), stirring to blend in the cheese
- Shred the chicken and return to Crock-Pot
- Serve as soup or over rice
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