Nós engolimos isso tão rápido quando minha mãe o preparou naquelas noites agitadas.

1.5 lbs boneless, skinless chicken breasts
1 packet ranch seasoning mix
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) Rotel tomatoes
2 cups chicken broth
8 oz cream cheese, cubed
1 cup shredded cheddar cheese
4 strips cooked bacon, crumbled
Directions
1. Place the chicken breasts in the bottom of your slow cooker.
2. Sprinkle the ranch seasoning mix, chili powder, cumin, and garlic powder over the chicken.
3. Add the corn, black beans, and Rotel tomatoes over the chicken.
4. Pour in the chicken broth and place the cubed cream cheese on top.
5. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
6. About 30 minutes before serving, shred the chicken with two forks and stir to combine.
7. Adicione o queijo cheddar ralado e o bacon esfarelado, mexendo até que tudo esteja bem combinado e o queijo derreta.