Description
A flavorful and easy slow-cooked dish featuring tender chicken, beans, and spices, perfect for busy weeknight dinners.
Ingredients
- 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 the chicken breasts in the Crock Pot.
- Add the black beans, corn, and Rotel tomatoes.
- Sprinkle with onion powder, ranch seasoning, and black pepper.
- Squeeze fresh lime juice over the top.
- Pour the chicken broth over the ingredients.
- Place the cream cheese on top.
- Secure the lid on the slow cooker.
- Cook on HIGH for 3-4 hours or LOW for 5-6 hours until the chicken reaches an internal temperature of 165 degrees.
- Remove the chicken from the slow cooker and shred using two forks.
- Return the shredded chicken to the pot and stir until the cream cheese coats everything.
Notes
Garnish with chopped cilantro or an extra squeeze of lime before serving. Customize beans or corn choices for a unique twist.
