[GeorgiaMa'am]

My sister made this in her crock pot for the family today, and everybody loved it. Although it has spices in it, it's not too spicy-hot - it's not even as spicy-hot as regular chili. (Although you can easily make it spicier - see instructions below.)

2 8 oz. blocks of cream cheese, softened
2 cans of undrained Mild Rotel (use regular or spicy if you want it spicier)
4 to 6 boneless, skinless chicken breasts
2 cans washed and drained black beans
2 cans drained whole kernel corn
2 14.5 oz. cans chicken broth
1 tsp. each of chili powder, cumin, and onion powder
2-3 cups of shredded cheese
2 packets of dry ranch dressing mix

Place chicken in the bottom of a crock pot. In a large bowl, mix the Rotel, beans, corn, broth, ranch dressing mixes and seasonings. Stir well to combine then pour over chicken. Top with the cream cheese blocks.

Cook on low 5 to 7 hours. Whisk several times to blend as cream cheese softens. Start checking for doneness at 5 hours. When chicken is done, remove and shred, then return to crock pot. Add shredded cheese and stir well.

This is a double recipe - you can easily half it!
Serve with nacho chips.
This freezes nicely.