Description
This smoky, zesty dish blends tender chicken with fire-roasted corn, creamy lime crema, and Mexican-inspired spices. Perfect for busy weeknights, the slow cooker transforms simple ingredients into a rich, family-friendly meal with minimal effort.
Ingredients
4 boneless chicken breasts (or thighs for extra moisture)
2 cups frozen corn (fire-roasted preferred)
1 tbsp chili powder
1 tsp ground cumin
8 oz cream cheese
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1 cup shredded cheese (queso fresco recommended)
1/2 cup sour cream or Greek yogurt
Instructions
Spray the inside of your slow cooker with nonstick cooking spray.
Place chicken breasts in the cooker in a single layer.
In a bowl, mix frozen corn with 1 tbsp chili powder, 1 tsp cumin, and 2 tbsp lime juice. Spoon this mixture over the chicken, ensuring full coverage.
Distribute cream cheese blocks evenly across the corn mixture.
Cover and cook on low for 6–8 hours.
Once done, shred the chicken with two forks and mix into the corn and sauce.
Garnish servings with freshly chopped cilantro, shredded cheese, and a dollop of sour cream or Greek yogurt before serving.
Notes
For smoky depth, use fire-roasted corn. Substitute low-fat cream cheese for a lighter version. Add 1 cup spinach mid-recipe for extra nutrients. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg