Ingredients
Scale
- 4 boneless chicken breasts
- 2 cups frozen corn
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 2 tablespoons lime juice
- 8 ounces cream cheese
- 1/4 cup cilantro (optional)
- 1 cup shredded cheese (queso fresco preferred)
- 1/2 cup sour cream
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Place the chicken breasts in a single layer at the bottom.
- In a bowl, combine corn, chili powder, cumin, and lime juice. Mix well.
- Pour the corn mixture over the chicken.
- Top with blocks of cream cheese.
- Cover and cook on low for about 6 hours until chicken is tender.
- Shred the chicken directly in the slow cooker and mix with the creamy corn sauce.
- Serve hot topped with cilantro, shredded cheese, and sour cream.
Notes
- Sear the chicken before slow cooking for extra flavor.
- Add jalapeños or cayenne pepper to increase heat.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Freeze in individual portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican