Cream Cheese Chicken Chili

4 frozen chicken breasts
2 cans of Rotel tomatoes (original)
2 cans of corn, undrained
2 cans of black beans, drained and rinsed
2 pkgs of Ranch dressing mix
1tsp of chili powder
1 tsp of cumin(optional)
1 tsp of onion powder/ or garlic powder
2 8 oz. packages of cream cheese
Optional: cilantro, sour cream, and avocado for toppings 

Throw chicken breasts, Rotel, corn, black beans, Ranch dressing mix, chili powder, and cumin into the crockpot and cook on high for about 4 hours (can also cook on low for about 6-7 hours). If possible, stir occasionally.

30 min. before you’re ready to eat, take the chicken out of the crockpot and shred it into bite-sized pieces with two forks. Put chicken back in the crockpot.

Add put the cream cheese in and stir it for a few minutes, encouraging its break-down.Replace the lid and let hang out for the remaining half hour. Stir a little more to ensure the cream cheese has melted. You can serve with cilantro, sour cream, and avocado for toppings.