Description

A creamy, zesty, and comforting slow cooker recipe that combines tender shredded chicken with the bold flavors of Mexican street corn. Perfect for tacos, rice bowls, nachos, or meal prep, this dish is simple to make with minimal prep and maximum flavor.

Ingredients

2–3 boneless chicken breasts (or thighs for a richer option)

2 cups corn (frozen, canned, or fresh grilled)

4 oz cream cheese (cubed)

1/3 cup cotija cheese (or feta as an alternative)

Juice of 1 lime (freshly squeezed)

2 garlic cloves (minced)

1/2 tsp chili powder

1/2 tsp smoked paprika (optional)

1/2 tsp onion powder (optional)

Fresh cilantro (optional, for garnish)

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Instructions

Place the chicken breasts 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 of the chicken.
Do not stir. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
When chicken is cooked, shred it directly in the slow cooker using two forks.
Stir everything together until the sauce coats the chicken evenly.
For a creamier consistency, add a splash of chicken broth or milk.
Serve warm in tacos, over rice, or with tortilla chips.

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
If sauce is too thin, thicken with a cornstarch slurry.
Use jackfruit and vegan cheese alternatives for a dairy-free/vegan version.
Can be cooked in an Instant Pot: 15 minutes on high pressure with quick release.
Add extra chili powder, cayenne, or hot sauce for more heat.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 310
Sugar: 3g
Sodium: 470mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg