Description
A flavorful, easy Crock Pot recipe highlighting vibrant Mexican spices and ingredients.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 dry ranch dressing packet
- 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
- 2 fresh squeezed limes
- ½ cup chicken broth
Instructions
- Place the chicken breasts directly into the Crock Pot, snugly arranged without overlapping.
- Pour the drained and rinsed black beans, drained corn, and Rotel tomatoes evenly over the chicken.
- Sprinkle onion powder, ranch seasoning, and black pepper on top.
- Squeeze the juice of fresh limes over the mixture.
- Pour chicken broth evenly over the mixture and place cream cheese on top.
- Cover and cook on HIGH for 3 to 4 hours or LOW for 5 to 6 hours until chicken reaches 165°F.
- Once cooked, shred the chicken and stir until combined and creamy.
- Serve warm over rice, with tortillas, or in bowls.
Notes
Make sure not to overcrowd the Crock Pot for even cooking. For added flavor, marinate the chicken ahead of time.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 80mg