Slow Cooker Cream Cheese Chicken Chili

This came from the Plain Chicken blog -- her recipes are usually quick, easy and always delicious! I made this for dinner tonight -- dumped it into the crockpot this morning and it made the house smell delicious all day -- that's a good sign! The only thing I've changed is to halve the amount of cream cheese -- I found that a whole block was unnecessary for my taste. Otherwise, the recipe is hers.

• Ready In: 6 hrs 10 mins
• Serves: 5

Ingredients

• 2  chicken breasts (frozen is fine)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 1/4ounce) can corn, undrained
• 1 (14 ounce) can diced tomatoes, undrained
• 1  hidden valley ranch dressing mix
• 1  teaspoon cumin
• 1  tablespoon chili powder
• 1  teaspoon onion powder
• 0.5 (8 ounce) package light cream cheese, cut in chunks

Directions

1. Place chicken on the bottom of the cooker, then cover with the canned vegetables. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
2. Cover with lid and cook on low for 6 to 8 hours.
3. Use 2 forks to shred chicken. Stir cream cheese into chili. Cook for an additional 30 minutes.
4. Serve!