From the Kitchens of Amy & JJ

This recipe was featured in KFGO Radio’s 2019 Listener Cookbook and seems like a perfect fit as we make our way into “crockpot season”. The recipe is courtesy of Carlotta Spellhaug from Kindred, North Dakota.

Ingredients:
2 boneless chicken breasts
1 can Rotel tomatoes and green chilies, mild or regular
1 – 15 oz. can black beans
1 – 15 oz. can corn, drained
2 cups chicken broth
1 tsp. cumin
1 Tbsp chili powder
1 tsp. onion powder
1 – 1 oz. packet Hidden Valley Ranch Original dry seasoning and salad Dressing mix
1 – 8 oz. package cream cheese
1 cup shredded cheddar cheese

Place chicken on the bottom of your slow cooker. Add black beans, corn, Rotel, chicken broth, cumin, chili powder, onion powder, and ranch seasoning. Give a light stir. Place brick of cream cheese on top. Cover with lid and cook 8 to 10 hours on LOW. Remove chicken, shred with 2 forks, return to slow cooker with cheddar cheese and stir. Serve with tortilla chips. You may add 1 lb of fried and crumbled bacon at the beginning, as well.