Step 1

Assemble: Spray the inside of a 4-quart slow cooker with non-stick cooking spray.

Step 2

Drain and rinse the black beans, then pour them into the slow cooker. Add in the (drained) corn, tomatoes, ranch, chili powder, and cumin. Stir to combine all the ingredients well. Add in the chicken breasts and spoon the mixture on top of them.

Step 3

Cook: Place the lid on the crock pot and proceed to cook on HIGH for 4 hours or LOW for 6 hours, until the chicken shreds easy with a fork.

Step 4

Once the chicken is shredded, cut the cream cheese into chunks and add them to the crock pot. Stir into the mixture until melted and well combined. Sprinkle each serving with chopped cilantro and sliced avocado, if desired, and serve.

Step 5

Create a Chicken Pasta Bake: Preheat the oven to 350 degrees F. Boil the pasta according to the package directions, drain and rinse.

Step 6

Mix the cooked pasta with half of the Chicken Chili mixture. Pour the mixture into a greased 9X9 pan and then sprinkle half of the cheese on top. Add the rest of the pasta and sprinkle the remaining cheese on top.

Step 7

Bake: Place the pan in the preheated oven and bake for 20-30 minutes or until cheese is melted and bubbly. Serve with avocado, sour cream and/or guacamole. If you want to double the recipe, you can use all the Chicken chili and the full 12-oz box of pasta. Bake in a 9x13 size pan as well.

Step 8

Make a Chicken Chili Salad: Prep the accoutrements. Tear the lettuce into small pieces, shred the cheese, dice the onions, and slice the avocado.

Step 9

Assemble: Drain the excess liquid from the Chicken Chili and then scoop it onto some lettuce. Then add the cheese, onions, avocado, and tortilla strips. Serve and enjoy!