Description
A delicious and easy weeknight dinner that combines tender chicken with zesty tomatoes, creamy cheese, and beans, all cooked in a slow cooker.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet dry ranch dressing mix
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 (10 oz) can Rotel diced tomatoes and green chilies (do not drain)
- 1 (15 oz) can whole kernel corn (drained)
- 1 (15 oz) can black beans (drained and rinsed)
- 1 (8 oz) block of plain cream cheese
- Juice from 2 fresh limes
- ½ cup chicken broth
Instructions
- Place the chicken breasts in the bottom of the Crock Pot.
- Add the drained black beans and corn.
- Pour in the undrained Rotel tomatoes.
- Sprinkle the onion powder and ranch dressing mix over the top, then add ground black pepper.
- Squeeze fresh lime juice over everything.
- Pour the chicken broth over the ingredients.
- Finally, place the block of cream cheese on top.
- Cover with the lid and set your Crock Pot to cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until the chicken reaches an internal temperature of 165°F.
- Once done, remove the chicken and shred it using two forks, then stir everything back together until the cream cheese coats the mixture beautifully.
Notes
For added flavor, consider adding spices like cumin or chili powder. You can substitute black beans with pinto beans for variation.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crock Pot, Chicken, Easy Dinner, Fiesta, Family Meal, Slow Cooker