Slow Cooker Cream Cheese Chicken Chili

adapted from:Plain Chicken


1 can black beans, drained & rinsed

1 can corn, undrained

1 can Rotel (tomatoes & gr. chiles), undrained

1/2 pkg. ranch dressing mix 

1 tsp. cumin

1 Tbl. chili powder

1 tsp. onion powder

1 (8 oz.) pkg. cream cheese

2 chicken breast halves or 5 tenders, frozen


Place chicken in bottom of slow cooker.  Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.  Place stick of cream cheese on top.  Cover and cook on low for 6-8 hours.  Stir cream cheese into chili.  Use 2 forks and shred the chicken.  Stir together and serve.  Yield: 3-4 adult servings.    


Jenn's Notes:  This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible).  I added some water at the end to reach my desired consistency.   


**Update (11/16/2012) - I have decided I like this recipe best without adding any ranch dressing mix.