Contributed by Harriet Lidke, a member from Braham, MN.
2 chicken breast halves, frozen
1 can black beans, drained and rinsed
1 can corn, undrained
1 can diced tomatoes with green chiles, undrained
1 pkg. ranch dressing
1 tsp. cumin
1 T. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
Place chicken in bottom of slow cooker. Combine black beans, corn, diced tomatoes, ranch dressing, cumin, chili powder, and onion powder. Pour over chicken. Place cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use two forks to shred chicken. Yields 4-6 servings.