4 boneless, skinless chicken breasts
1 can whole kernel or Mexicorn
1 can black beans
1 can Rotel tomatoes and green chiles
8 oz. cream cheese
1 pkg. fiesta ranch dip mix

prepared rice, Spanish rice or pasta, optional

Place chicken breasts in slow cooker. Drain corn and pour into slow cooker. Rinse and drain the black beans and add to slow cooker. Pour Rotel tomatoes over all in slow cooker. Cut up cream cheese in small pieces and add to slow cooker, then sprinkle the dry fiesta ranch dip mix over all.

Cover and cook on high for about 4 hours. Let set for about 30 minutes before serving to let the sauce thicken. Stir well then serve over prepared rice, Spanish rice or pasta if desired.

Alternate cooking method:

Preheat oven to 350*. Place ingredients as described above into a 13x9 baking pan or dish. Cover tightly with foil and bake for 2 1/2 - 3 hours or until chicken is tender. Remove from oven and uncover. Let set for 30 minutes before serving to let the sauce thicken. Stir well then serve over prepared rice, Spanish rice or pasta if desired.

Serves 4.

I prepared this following this recipe, but next time I make it I'll probably use 2 cans each of corn and black beans. Very good, hearty and filling.