Chili is such a versatile dinner and I think you'll love this Crock Pot Cream Cheese Chicken Chili version!
Drain and rinse beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top.
Cover with lid and cook on low for 6-8 hours.
Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone or over rice or topped with sour cream, cilantro and chips, whatever you want!
[My 2 Cents]
I didn't have a can of Rotel on hand so I used a can of diced tomatoes and it was the perfect substitution.
Adapted from Look Who's Cookin Now