We scarfed this down so fast when my mom whipped it up on those hectic evenings.

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

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. Add the shredded cheddar cheese and crumbled bacon, stirring until everything is well combined and the cheese is melted.

8. Serve warm with your favorite toppings and sides.

For a spicier kick, add a diced jalapeno or a teaspoon of cayenne pepper. If you prefer a lighter version, use reduced-fat cream cheese and cheese. You can also substitute the chicken breasts with chicken thighs for a richer flavor. For a vegetarian version, omit the chicken and add extra beans or some diced sweet potatoes.