1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 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.
*This does have a little bit of spice to it, so you may want to try plain diced tomatoes rather than Rotel with green chiles or a little less chili powder.