Description
A bowl of slow-cooked goodness, bursting with flavors of sweet corn, creamy textures, and zesty spices, perfect for any occasion.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup mayonnaise
- 1 cup crumbled queso fresco
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon lime juice (freshly squeezed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Place the boneless chicken breasts at the bottom of your slow cooker.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, queso fresco, chili powder, smoked paprika, garlic powder, lime juice, salt, and black pepper. Stir until well mixed.
- Pour the corn mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and mix it back into the corn blend.
- Let it sit for a few minutes before serving.
- Serve warm, garnished with cilantro and lime wedges.
Notes
Customize spice levels and serve over rice, in tacos, or as a dip with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 105mg