Crock Pot Cream Cheese Chicken Chili

Hi!  I know that it has been forever and ever since I have posted.  I have still been in the kitchen but in effort to spend more time with my kids (it's a little harder now that I have to spread my time among 3) I have significantly decreased my computer time and thus my blog time.  I miss sharing my recipes with you guys!  This chili was just too easy and too good for me to not share.  I will warn you, it IS spicy!  The original recipe called for 1 Tbsp of chili powder and I knocked it down to 1/2 Tbsp for the kids and it was still spicy.  I absolutely loved it with 1/2 Tbsp but it was a bit too much for the kids.  I haven't decided how I will make it next time- the same because I loved it or with even less chili powder and possibly less cumin.

Crock Pot Cream Cheese Chicken Chili  Source: Plain Chicken

Ingredients:

1 can black beans (rinsed & drained)
1 can corn, undrained (I used frozen corn and added a teeny bit of water)1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder (go EASY here!  I suggest 1/2 Tbsp or less :)1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Directions:

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.