Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups corn kernels (fresh, canned, or frozen)
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- 1/3 cup crumbled cotija cheese (optional)
Instructions
- Place the chicken in the slow cooker and season with salt, pepper, chili powder, paprika, and cumin.
- Add the corn and minced garlic on top of the chicken.
- In a bowl, mix together the cream cheese, sour cream (or Greek yogurt), mayonnaise, and lime juice until smooth.
- Spread the creamy mixture evenly over the chicken and corn.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender.
- Shred the chicken directly in the slow cooker and stir everything together.
- Add the shredded cheese and stir until melted and combined.
- Mix in chopped cilantro and green onions.
- Top with crumbled cotija cheese if desired and serve warm.
Notes
- Frozen corn can be used without thawing.
- Add diced jalapeƱos or cayenne pepper for extra heat.
- Black beans can be added for a heartier dish.
- Use Greek yogurt instead of sour cream for a lighter version.
- If reheating, add a splash of milk or broth to loosen the sauce.
- This dish works well in tacos, rice bowls, or even as a dip.
- Dairy-free alternatives can be used, though texture may vary.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg