Ingredients
Scale
- 2–3 boneless chicken breasts
- 2 cups corn (frozen, canned, or fresh)
- 4 oz cream cheese, cubed
- 1/3 cup cotija cheese
- Juice of 1 lime
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Fresh cilantro (for garnish, optional)
- 1/2 tsp onion powder (optional)
Instructions
- Place boneless chicken breasts in the slow cooker.
- Top with corn, cream cheese cubes, cotija cheese, lime juice, minced garlic, and chili powder without stirring.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken shreds easily.
- Shred the chicken directly in the pot using two forks.
- Stir to combine all ingredients into a creamy mixture.
- Adjust consistency with broth or milk if desired.
- Serve with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg