This recipe comes to us via Billy, who is currently studying overseas at the University of North Carolina – Greensboro. The dish was served to him by a family in Raleigh, North Carolina.
- 1 can of black beans (drained & rinsed)
- 1 can of corn (drained)
- 1 can of rotel tomatoes (not drained)
- 1 package of Hidden Valley Ranch Seasoning mix (dry)
- 1 teaspoon cumin
- 1 tablespoon chipotle chili powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground red pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 1 medium yellow onion (chopped)
- 1 8oz package of cream cheese
- 2 chicken breasts
- 1 cup of chicken stock
In your crock pot combine your black beans, corn, rotel tomatoes, ranch mix, cumin, chipotle chili powder, onion powder, ground red pepper, minced garlic, ground black pepper, garlic powder & chicken stock.
In a large skillet heat your butter and add chopped onion. Cook over medium heat until onions are translucent and tender.
Add your onions to the crock pot and mix well.
Cut your chicken breasts in half and add to the mixture.
Spoon the cream cheese over the top of the chicken mixture and cover with a lid. Cook on low heat 5-7 hours, or until your chicken breasts shred easily with a fork.
When chicken is done, remove from the crock pot and shred with 2 forks. Return to the chili mixture and stir well until all cream cheese lumps have dissolved.
Serve with bread and enjoy!