*Scroll down to the bottom for freezer to Crock Pot directions.
This recipe came from Rita’s Recipes and it is a winner! My family loves it and it’s so simple–throw all the ingredients in the Crock Pot, cook on low for 7-8 hours and you’re done. Here’s what you need:
2 chicken breasts, frozen
1 can Rotel tomatoes
1 can whole kernel corn, undrained
1 can black beans, drained and rinsed
1 pkg Ranch dressing dry mix
1 tsp cumin (original recipe 1 Tbsp)
1/2 tsp chili powder (original recipe 1 tsp)
1 tsp onion powder
1- 8 oz pkg cream cheese
2.) Cook on low for 7-8 hours or on high for 4 hours, stirring once to blend cream cheese.
3.) Shred chicken and serve as is or over rice.
Freezer to Crock Pot Directions
1. Place all ingredients in a gallon freezer bag, including cream cheese and freeze.
2. When you’re ready to cook it, just empty frozen ingredients into the Crock Pot and cook on low for 7-8 hours.
For more Crock Pot recipes, check out the Crock Pot page!