Crock Pot Cream Cheese Chicken Chile - cooking recipe

Ingredients

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

Preparation

Put the chicken in the crock pot. Top with the tomatoes, corn,.
the drained and rinsed beans, ranch dressing mix (powder), cumin, onion and chili powders. Stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
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.