Ingredients

• 2 lbs. boneless, skinless chicken breasts
• 1 oz. packet of spicy or fiesta Hidden Valley Ranch Mix (can be labeled as dressing or dip)
• 1 (15 oz) can of black beans, drained
• 1 (15.25 oz) can of whole kernel corn, drained
• 1 (10 oz) can of Rotel® tomatoes (do not drain)
• 8 oz. cream cheese
• 1 small yellow onion, diced

Instructions

1. Place the chicken breasts into the slow cooker.
2. Sprinkle the ranch packet over the chicken.
3. Add the drained corn, black beans, Rotel tomatoes (undrained), diced onion, and place the block of cream cheese on top.
4. Cover with the lid, and cook on LOW for 6-8 hours or HIGH for 4 hours.
5. Once cooked, shred the chicken using two forks right in the slow cooker.
6. Stir the cream cheese into the shredded chicken and mix with the other ingredients.
7. Serve and enjoy!

Tips:

• To reduce spiciness:
  • Use mild Rotel tomatoes instead of the regular spicy kind.
  • Substitute with a 16 oz jar of mild salsa.
  • Use a can of diced tomatoes instead.
  • Choose a regular ranch mix instead of the spicy or fiesta variant.
• To lower the fat content:
  • Omit the cream cheese.
  • Serve with fat-free or low-fat sour cream.
  • Use low-fat tortillas or serve it on a salad.

Serving Ideas:

• On tortillas or in tacos
• Over white rice as a burrito bowl, topped with cheese
• In crunchy taco shells

Variations:

• You can substitute chicken thighs, cooked ground chicken, or turkey. Leftover rotisserie chicken can also be used (cook for a shorter time).
• Other types of beans, like pinto beans or red beans, work well too.
• If you can't find a spicy ranch mix, a regular ranch packet will suffice.

Nutrition