Author Notes
This is a tweaked version of a recipe my daughter found. —Raven Blacke
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Ingredients
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1 packet
Dry Ranch Dressing
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1 packet
Dry Chili Seasoning
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1 cup
Water
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2
Cubes Chicken Bullion
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1 packet
Cream Cheese
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1
Can Black Beans, Drained and rinsed
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1
Can Tomatoes with Green Chilis
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1/2 cup
Rough Chopped Onion
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2
Frozen Chicken Thighs
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1 packet
Frozen Whole Kernel Corn
Directions
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Pour all ingredients except cream cheese and chicken thighs in crockpot and stir well to mix all ingredients.
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Add cream cheese and chicken thighs, dunking thighs under juices to ensure the best flavor.
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Put lid on crockpot and turn on high until it’s boiling good. About 2 hours.
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Stir once more to mix cream cheese and then turn on low setting about 4 hours or until chicken falls apart easily when a fork is used to pull it apart.
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To serve, top with shredded sharp cheddar, and a dollop of sour cream if too spicy.
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Optional toppings include fine chopped fresh jalapeños for more spice, chopped green onion or avacado slices.
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