1 (15 oz.) can black beans
2 chicken breasts
1 (15 ¼ oz.) can corn, undrained
1 (10 oz.) can diced tomatoes with chiles, undrained
1 pkg. ranch dressing mix
1 t. cumin
1 T. chili powder
1 t. onion powder
1 (8 oz.) package light cream cheese
Drain and rinse the black beans. Place chicken at the bottom of a slow cooker, then pour cans of corn, tomatoes, and black beans on top of chicken.
Top with ranch dressing mix and seasonings. Stir together.
Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours.
After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili.
Submitted by Bethany T. Zezula, Markle, Indiana