Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 package ranch dressing mix
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz cream cheese
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Sprinkle ranch dressing mix over the chicken.
- Add black beans, corn, cumin, chili powder, chopped onion, and minced garlic.
- Place the cream cheese block on top.
- Cover and cook on low for 4 hours.
- Remove chicken, shred it with two forks, and return to crockpot.
- Stir everything together until cream cheese is fully melted and blended. Serve warm.
Notes
- Substitute black beans with kidney or pinto beans for variation.
- Add jalapeños, red pepper flakes, or hot sauce for more heat.
- Use frozen chicken and increase cook time by 1–2 hours.
- Double the batch and freeze half for future meals.
- Serve with crusty bread, rice, or tortilla chips for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
