chicken breast or tenders, (still frozen works) (about 3 breasts or 6 tenders, depending on size)
1 (10 oz) can Rotel tomatoes
1 (15 oz) can whole kernel corn, do not drain
1 (15 oz) can black beans, drained and rinsed
1 package Ranch dressing mix or (3 Tablespoons)
1 Tablespoon cumin
1/2 to 1 teaspoon chili powder*
1 onion, chopped or (1/3 cup minced onion)
1 (8 oz) package cream cheese, cubed
Put the chicken in
the crockpot.
Top with undrained tomatoes, corn, and rinsed black beans.
Add ranch dressing, cumin, onion and chili powder.
Stir to combine then top with cubed cream cheese.
Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.
Before serving remove the chicken and chop to bite size pieces. Serves 4.
Top with undrained tomatoes, corn, and rinsed black beans.
Add ranch dressing, cumin, onion and chili powder.
Stir to combine then top with cubed cream cheese.
Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.
Before serving remove the chicken and chop to bite size pieces. Serves 4.
This recipe freezes well. Since I'm the only one in my house that will eat, I make a helping and freeze in individual freezer containers to enjoy for those other cold days.
I do not take credit for the picture. It belongs to Singing with Birds.
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