I have a love/hate relationship with the crock pot. I think it's a magnificent tool - but if you leave the food in too long - it just bombs. (Here are some slow cooker tips for your next go-round.) Then again - I love how many different things you can make in it - especially when you can start with something as simple as frozen chicken breasts!
Slow Cooker Santa Fe Chicken (inspired by Rita-May-Recipes)
2 chicken breasts, frozen (more or less is fine - whatever feeds your family)
1 can Rotel tomatoes
1 can corn, do not drain
1 can black beans, drained & rinsed
1 pkg Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz package cream cheese
1. Put the frozen chicken in the crock pot
2. Top with tomatoes, corn, beans, ranch dressing, cumin, onion & chili powders.
3. Cook on low for 6-8 hours, stirring once or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice or baked potatoes.