Description
Tender shredded chicken, sweet corn, cream cheese, cotija, lime, garlic, and smoky spices cook together into a rich and creamy Mexican-inspired slow cooker dinner.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts or chicken thighs
- 2 cups corn kernels, fresh, frozen, or canned and drained
- 4 ounces cream cheese, softened
- 1/3 cup cotija cheese, crumbled
- Juice of 1 fresh lime
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Pat the chicken dry and season it with salt and black pepper.
- Place the chicken in an even layer in the bottom of the slow cooker.
- Add the corn, cream cheese, cotija cheese, lime juice, garlic, chili powder, smoked paprika, and onion powder on top without stirring.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F and shreds easily.
- Shred the chicken directly in the slow cooker using two forks.
- Stir the shredded chicken into the corn and cheese mixture until the sauce becomes smooth and creamy.
- Add a small splash of chicken broth or milk if the sauce is thicker than desired.
- Garnish with fresh cilantro and serve warm over rice, in tortillas, or with tortilla chips.
Notes
- Chicken thighs provide a richer flavor, while chicken breasts create a leaner dish.
- Do not stir the ingredients before cooking because leaving the cream cheese on top helps it melt smoothly.
- Fresh grilled corn adds extra smoky flavor, but frozen or canned corn also works well.
- For a thicker sauce, stir together 1 tablespoon cornstarch and 2 tablespoons cold water, add it to the slow cooker, and cook uncovered on HIGH for 15 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently with a splash of milk or chicken broth to restore the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5
- Sodium: 640
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 2
- Protein: 42
- Cholesterol: 135