Creamy Chicken Chili

I adapted this recipe from Plain Chicken. 

1 can black beans

1 can corn, undrained

1 can Rotel, undrained

1 package ranch dressing mix

1 tsp cumin
1 Tbsp cajun seasoning
1 tsp ground red pepper
1 tsp onion powder
1 8 oz package cream cheese
6-8 chicken tenderloins or 3 chicken breasts

The first thing I will tell you is that the amount of chicken is up to you.  We doubled this recipe and as you can see below it's alot of chicken.  If you prefer a more soupy texture, I would suggest cutting back on the chicken and adding some chicken broth.  If you use frozen breasts or tenderloins they will release some moisture as they cook. 

Place your chicken at the bottom of your slow cooker.  Pour on the undrained corn and rotel.  Drain and rinse the black beans and add those.  Top with dry seasonings and ranch mix and stir.  Then place your cream cheese on top, cover and cook.  This will cook on low for 6 hours for thawed chicken and 8 hours if you are using frozen.