Crock Pot Chicken Cream Cheese Chili

1-can black beans, rinsed and drained**
1-can whole kernel corn, undrained**
1-can diced tomatoes with green chilies, undrained*
1-package ranch dressing mix
1-tsp cumin
1-TBS chili powder*
1-tsp onion powder
1-8-oz package light cream cheese
2-frozen chicken breasts

Spray crock pot with non-stick cooking spray. Place chicken in bottom of pot, then pour the corn, tomatoes and black beans over chicken. Top with seasonings and ranch mix. Stir together.
Place cream cheese on top. Cover the crock pot with the lid and cook on low for 6-8 hours (or on high for 4-6 hours). Stir cream cheese into chili. Use 2 forks to shred chicken (I find it easiest to take the chicken out on the pot and shred it on a plate then put it back into the pot). Stir together and serve.
If desired you can put a dollop of sour cream on top.
*It has a very slight bite to it so if you can't stand anything spicy, cut down on the chili powder or use plain  diced tomatoes. 
**If you love corn or black beans you can add another can of each. 

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31