Slow Cooker Cream Cheese Chicken Chili
1 can black beans, drained and rinsed
16 oz bag frozen corn
1 can diced tomatoes with green chilis, undrained
1 package ranch dressing mix
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
8 oz package light cream cheese or neufchatel
2 chicken breasts, uncooked
Pour black beans, corn, tomatoes and dry seasonings into a crockpot. Stir. Add the chicken and push to the bottom. Place the cream cheese on top. Cover with a lid and cook on low for 6-8 hours. When done, stir it all up. You should be able to break the chicken up with the spoon while stirring.
Tip: I put everything in the crockpot the night before and tossed it in the fridge. The next morning before work I pulled it out and plugged it in.