Description
A creamy, zesty slow cooker dish with tender shredded chicken, black beans, corn, and bold southwestern spices. This easy recipe delivers a rich, cohesive sauce perfect for busy weeknights or large gatherings
Ingredients
4 large boneless skinless chicken breasts
1 packet (1 oz) dry ranch dressing
1 tsp onion powder
1 tsp ground black pepper
10 oz can Rotel diced tomatoes & green chilies (undrained)
15 oz can whole kernel corn (drained)
15 oz can black beans (drained and rinsed)
8 oz block plain cream cheese
Juice of 1 lime
Instructions
Place chicken breasts in the bottom of a 6-quart crock pot
Sprinkle ranch dressing, onion powder, and pepper over chicken
Add Rotel tomatoes, drained corn, and black beans on top
Bump up heat to high, cover, and cook 2 hours
Stir in cream cheese until melted and sauce smooth
Shred chicken with two forks
Return to sauce and stir in lime juice
Taste and adjust seasoning if needed
Notes
Substitute chicken thighs for more moisture and juiciness
Frozen corn works equally well as canned
Draining black beans is essential to avoid excess starchiness
For thicker sauce, reduce cooking time to 4 hours
Store in airtight containers for up to 3 days
Leftovers may thicken further in the fridge – stir well before reheating
- Prep Time: 10
- Cook Time: 360
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: Mexican-American