1 (10 oz) can Rotel (diced tomatoes and green chiles), undrained
1 (1 oz) pkg ranch dressing mix
¼ tsp crushed red pepper flakes
1 tsp cumin
1 tbsp chili powder
1 tsp onion powder
1 lb boneless, skinless chicken breasts
1 (8 oz) package light cream cheese
Instructions
Heat a nonstick pan over medium heat and melt butter. Once melted, add the onion and jalapenos; cook until tender, about 5 minutes. Add the garlic and saute 30-60 seconds or until fragrant; transfer to the crock pot.
To the crock pot, add the beans, corn, Rotel, ranch mix, crushed red pepper, cumin, chili powder, and onion powder; stir. Add the chicken and gently mix to submerge the chicken into the crock pot contents. Add the cream cheese to the crock pot; do not stir.
Cover crock pot and set to low. Cook for 6-8 hours. Remove chicken using tongs or a slotted spoon and shred between 2 forks. Return chicken to crock pot and mix until cream cheese is fully incorporated. Serve hot.