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Drain and rinse black 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 on high or 8-10 on low. Stir
cream cheese into chili. Use 2 forks to shred
chicken. Stir together and serve. Sometimes we
serve it over rice or we'll serve it on soft flour
torillas.
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