Description
Creamy, zesty slow cooker chicken inspired by Mexican street corn. An easy, flavor-packed dinner for tacos, bowls, or salads.
Ingredients
- 2–3 boneless chicken breasts (or thighs for richer flavor)
- 2 cups corn (frozen, canned, or fresh grilled)
- 4 oz cream cheese, cubed (vegan substitute: Tofutti or Kite Hill)
- 1/3 cup cotija cheese (or feta as a substitute)
- Juice of 1 lime
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- Optional: 1/2 tsp smoked paprika
- Optional: 1/2 tsp onion powder
- Optional: Fresh cilantro
Instructions
1. Place chicken breasts in the bottom of the slow cooker.
2. Top with corn, cream cheese, cotija, lime juice, garlic, and chili powder. Add optional spices if using. Do not stir.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily with two forks.
4. Shred the chicken directly in the pot, then stir everything together until fully combined.
5. For a saucier consistency, add a splash of chicken broth or milk.
6. Serve in tacos, over rice, on salad, or nacho-style with desired toppings.
Notes
Frozen chicken can be used – add an extra hour of cook time.
Too thin? Mix 1 tbsp cornstarch with 2 tbsp water and stir in. Cook uncovered on HIGH for 15 minutes.
Freezer-friendly: cool completely, then freeze in portions for up to 3 months.
Spice it up with diced jalapeños, chipotle in adobo, or hot sauce.
Delicious serving options include tacos, rice bowls, salads, nachos, or even a breakfast hash with a fried egg on top.
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg