Imported from the web
Crockpot Mexican Street Corn Chicken
A creamy, flavorful slow-cooker meal that combines tender chicken with the classic flavors of Mexican street corn (elote), including lime, chili, and cotija cheese.
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Ingredients
- 2 lb boneless, skinless chicken breasts (can substitute with chicken thighs)
- 16 oz frozen corn
- 8 oz cream cheese (softened and cubed)
- 4 oz canned diced green chiles
- 0.25 cup mayonnaise
- 0.25 cup sour cream
- 2 tbsp taco seasoning
- 1 tbsp lime juice (freshly squeezed)
- 0.5 cup cotija cheese (crumbled, for garnish)
- 0.25 cup fresh cilantro (chopped, for garnish)
- Tajin seasoning (optional, for serving)
Steps
- 1
Place the chicken breasts in the bottom of the crockpot in a single layer.
- 2
Top the chicken with the frozen corn, diced green chiles, and cubed cream cheese.
- 3
In a small bowl, whisk together the mayonnaise, sour cream, taco seasoning, and lime juice until combined, then pour the mixture over the contents of the crockpot.
- 4
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and easily shreds.
- 5
Once cooked, remove the chicken and shred it using two forks, then return it to the crockpot and stir to combine with the creamy corn sauce.
- 6
Serve warm, garnished with crumbled cotija cheese, fresh cilantro, and a sprinkle of Tajin seasoning if desired.
Notes
This recipe works well with chicken thighs for extra moisture. It can be served over rice, in tortillas as tacos, or even as a dip with tortilla chips.
Nutrition per serving
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