Slow Cooker Creamy Fiesta Chicken

2 lbs boneless skinless chicken breasts about 2-3 breasts (4 medium chicken breasts)

½ packet dry Ranch dressing mix (about 1 tbsp) (omitted)

½ packet taco seasoning (about 1 tbsp) (Used half recipe of Homemade Taco Seasoning to taste)

10 oz Rotel tomatoes

1 can yellow corn drained

1 can black beans drained and rinsed

½ medium onion diced

2 tsp minced garlic

8 oz cream cheese (softened)

salt to taste (omitted)

1. Combine corn, rotel, black beans, onion, garlic in the bottom of a slow cooker. Place chicken on top and sprinkle with taco seasoning and Ranch mix.

2. Cook on low 4-6 hours or on high 3-4 hours. 

3. Shred chicken in the slow cooker. Set cream cheese on top of the chicken to soften. Cover and turn slow cooker to low for 30 minutes. 

4. Stir in cream cheese and serve chicken mixture over Mexican rice or with pasta or tortillas. 
(I removed the chicken to shred, removed about ¾ C of liquid to a small bowl, put the cream cheese in with the veggies and stirred until creamy, added the shredded chicken back in and mixed together - left the crock pot on warm until we were ready to eat.  Used extra liquid to loosen up the chicken and veggies. Served over Spanish rice)

Picture from lilluna.com

Recipe from lilluna.com