I am a soup maker, my soups turn out great and we live on them year round, but especially in the winter. I use the crock pot, (slow cooker) a lot.  I am a morning person so planning and creating supper first thing in the morning is right up my alley.  I love reaching the end of my day and having supper ready to serve.  This recipe will serve 3-4 people, but I need to feed 7 people this evening so I will give you the 3-4 serving recipe but my pictures will show it doubled.  This is an easy recipe to double.  So let’s get started.

Step 1:

1(+/-) pound frozen, boneless, skinless chicken (or two chicken breasts)
1 15 oz. can black beans
1 15 oz. can corn
1 10 oz. Mexican style tomatoes
1 8 oz. package cream cheese
½ cup water
1 package Ranch dressing mix (about 1 ½ Tbs.)
1 tsp. chili powder
1 tsp. ground cumin

Slow cooker
Wooden Spoon (not shown)
Measuring spoons
Liquid measuring cup (not shown)
Can opener
Colander (not shown)
<p>It is windy, rainy and cold outside. This sounds wonderful. I'm going to try it and suggest my daughter-in-law do so as well! Thanks!</p>
Thank you for a great sounding recipe that I am making for supper tonight. Nice instructable.
<p>You are welcome.</p>
Is awesome! I added southwestern ranch and adobo seasoning and this is fabulous. Need to double recipe cause leftovers are a must for this dish!!
Thanks you!
I am going to try this, but with the white chili beans instead. =) Thanks!
I'm sure this is delicious!!!!
Gosh that looks tasty! I'd love to have a nice big bowl with corn bread on the side :D

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Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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