Slow Cooker Cream Cheese Chicken Chili

1 Can Black Beans, Drained and Rinsed
1 Can Corn, Undrained
1 Can Diced Tomatoes with Green Chilies
1 PKG Ranch Dressing Mix
1 t Cumin
1 T Ancho Chili Powder
1 t Onion Powder
16 oz Chicken Breast (2-3 Total)
1 (8 oz) PKG Cream Cheese

Combine black beans, corn, tomatoes, ranch dressing mix, cumin, ancho chili powder, and onion in a slow cooker. Mix well. Add chicken and spoon some of the chili over it.

Cook, on low, for 6-8 hours. Remove chicken from crock pot and shred with two forks. Return to crock pot. Stir in cream cheese until smooth.