Mexican Chicken and Rice

The first time I came across this recipe, it called only for the chicken, veggies and cream cheese, and it was a little bland.  This latest version I found adds several spices and it turned a good dinner into a really tasty one! I serve this over rice,but it could go over noodles as well.

Ingredients

• 3 chicken breasts
• 1 can Rotel
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 8 oz of cream cheese
• 1 Tbsp Cumin
• 1 Tsp Chili Powder
• 1 Tsp Onion Powder
• 1 package dry Ranch dressing

Directions

• Place all but the cream cheese in a slow cooker, cook on low until chicken is done.  My slow cooker does this in about 4 hours.  Stir halfway through to combine.
• Remove chicken and shred, meanwhile adding in cream cheese and stirring to combine.
• Add shredded chicken back in, serve.

The original recipe calls to add all ingredients at once,including the cream cheese, but I never add cream cheese into crock pot meals until the end.  While we serve this over rice, it is good by itself as leftovers also.