Description
This slow cooker recipe transforms chicken breasts into juicy, creamy bites studded with sweet corn, smoky spices, and tangy cotija, finished with fresh lime and cilantro.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cups frozen corn kernels
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- In a bowl, mix corn, mayonnaise, sour cream, cotija cheese, chili powder, smoked paprika, garlic powder, cumin, chicken broth, salt, and pepper.
- Pour the mixture over the chicken and gently stir to combine.
- Cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through.
- Remove the chicken and shred it with two forks, then return it to the slow cooker and stir.
- Cook for an additional 15 minutes to let the flavors meld.
- Stir in lime juice and chopped cilantro before serving.
Notes
- You can substitute Monterey Jack for cotija cheese.
- For extra heat, add chopped jalapeno or a dash of cayenne.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Serve with warm tortillas or over rice for a complete meal.