Crock Pot Cream Cheese Chicken Chile

• 2 boneless skinless chicken breast halves, frozen
• 1 (10 ounce) can Rotel Tomatoes (hot or mild)
• 1 (15 ounce) can corn kernels, do not drain
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (1/2 ounce) package ranch dressing mix (.40 ounce dry packet)
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 (8 ounce) package cream cheese
• The Rest
• hot cooked rice
• flour tortilla
• taco shell
• cheddar cheese or monterey jack cheese, shredded
• cilantro
• green onion
• sour cream

1. Put the chicken in the crock pot. Top with the tomatoes, corn,.
2. the drained and rinsed beans, ranch dressing mix (powder), cumin, onion and chili powders. Stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice, fold in warmed flour tortillas or taco shells. Garnish with any combination of cheese, cilantro, green onions and sour cream.

chicken, tomatoes, corn kernels, black beans, packet, cumin, chili powder, onion powder, cream cheese, rice, flour tortilla, taco shell, cheddar cheese, cilantro, green onion, sour cream

Taken from www.food.com/recipe/crock-pot-cream-cheese-chicken-chile-505825 (may not work)