Ah, to be back home and cooking…slow cooking, that is. It’s good to spend five whole minutes setting up dinner in the slow cooker on a cold Sunday, persevering through the smell as it fills the apartment, and finally enjoying a virtually effortless meal after a long trip across the US. It may be lazy, but it sure tastes good.
CHICKEN AND WHITE BEAN CREAM BAKE
- 3 boneless skinless chicken breasts
- 1 can Great Northern Beans, drained and rinsed
- 1 can corn, undrained
- 1 can tomatoes with chilies, undrained
- 1 pkg Ranch dressing mix
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tsp onion powder
- 8 oz. block of cream cheese
In the bottom of a 5-quart slow cooker, place chicken. In a very large bowl, mix together beans, corn, tomatoes, Ranch mix, cumin, chili powder, and onion powder. Pour over chicken. Place whole block of cream cheese on top, but do not stir into mixture. Cook on low for 7-8 hours. Do not stir at all. When done, chicken should shred easily with a stirring spoon. If not, just scoop it out, shred manually with two forks, and stir into mixture along with cream cheese.
Makes 4-6 servings. Enjoy!