First of all, I love how ridiculously simple this dish is.  It’s a crock pot recipe so you know there is very little work involved.

Serves: 4

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.  Stir to combine then top with the cream cheese.

Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.  When done, use 2 forks to shred the chicken.

Can be served over rice, in tortillas, as a dip with tostito’s chips, or just as plain chili!