Slow Cooker Cream Cheese Chicken Chili

1 can black beans, drained & rinsed

1 can corn, undrained

1 can Rotel (tomatoes & gr. chiles), undrained

1 pkg. ranch dressing mix (I only used 1/2 package)

1 tsp. cumin

1 Tbl. chili powder

1 tsp. onion powder

1 (8 oz.) pkg. cream cheese

2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen

Place chicken in bottom of slow cooker.  Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.  Place stick of cream cheese on top.  Cover and cook on low for 6-8 hours.  Stir cream cheese into chili.  Use 2 forks and shred the chicken.  Stir together and serve.  Yield: 3-4 adult servings.