Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 15.5 ounces black beans (drained and rinsed)
- 15.25 ounces corn (undrained)
- 14.5 ounces diced tomatoes (undrained)
- 4 ounces diced green chilies (undrained)
- 1/2 cup diced onion
- 14.5 ounces chicken broth
- 1 ounce dry ranch seasoning
- 1 1/2 teaspoon cumin
- 1 Tablespoon chili powder
- 8 ounces cream cheese (room temperature)
Instructions
- Rinse black beans in a colander and chop the onion.
- In your slow cooker, add black beans, corn, diced tomatoes, green chilies, chicken broth, ranch seasoning, cumin, chili powder, and diced onion.
- Place boneless chicken breasts on top of the mixture.
- Set slow cooker on low heat for about 4 hours until the chicken is tender.
- Remove chicken from the cooker; shred it using two forks.
- Return shredded chicken to the slow cooker; mix in room temperature cream cheese until melted and creamy.
- Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 4g
- Sodium: 790mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 80mg