Cream Cheese Chicken

Source: Look Who’s Cookin’ Now
It was just one of those days. You know. When you need to make dinner, but you do NOT feel like going to the grocery beforehand, so you need to find something that contained only ingredients you have on hand. The last time that happened, I made American Chop Suey, and one other time it was the Alfredo Tomato Chicken, but this time I was in the mood for something different. I came across this recipe for Cream Cheese Chicken, and I immediately new what I would be making.
This recipe reminded me a lot of Salsa Chicken. Not exactly, of course, because this recipe replaces the cream of chicken soup with cream cheese, and I’m not sure how well this recipe would taste as a filling for tacos. We ate this on its own (and sometimes as a dip for tortilla chips!) and it was fantastic.
Cream Cheese Chicken
2 chicken breasts (I used about 1.38 lb. chicken)
1 can black beans
1 cup frozen corn
1 can tomatoes with green chiles
1 ranch dressing mix packet
1 Tbsp cumin
1 tsp chili powder
1 tsp onion powder
8 oz cream cheese (I used 5 oz. and it was plenty)
Directions:
Place chicken breasts in slow cooker. Add in all other ingredients and seasonings (except cream cheese), and stir gently to combine. Cook on low for 6-8 hours.
At end of cook time, shred chicken and add it back into the crockpot. Add the cream cheese (chop into cubes to get it to melt faster), and stir into the chicken mixture. Cover and cook on high for about 30 minutes until the cream cheese is melted. Stir to fully incorporate, and enjoy!
Shared at Eat at Home Cooks Ingredient Spotlight: Cream Cheese.
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