Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet of ranch dressing mix
- 1 (8 oz) block of cream cheese
- 1 cup chicken broth
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, green onions, sour cream, and avocado
Equipment Needed
- 6-quart crockpot
- Measuring cups and spoons
- Cutting board
- Knife
- Fork for shredding chicken
- Ladle for serving
Step-by-Step Instructions
First things first, you’ll want to start by chopping up your chicken breasts into manageable chunks. This helps them cook evenly and allows them to soak up all those fantastic spices and flavors. Toss the chicken into the crockpot, followed by the black beans, corn, and the can of diced tomatoes. This colorful mix always puts a smile on my face as I layer it together! Now, sprinkle the ranch dressing mix, cumin, and chili powder over the top, and give it a gentle stir. Finally, place the cream cheese right on top. It might look like a lot going on, but don’t worry! This will soon melt into creamy goodness. (See the next page below to continue steps…)