Description
A delicious and easy slow cooker recipe featuring chicken, corn, and a creamy sauce, perfect for a comforting dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup cream cheese, softened
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Place the chicken breasts in the slow cooker.
- Add the drained corn and diced tomatoes with green chilies on top of the chicken.
- In a separate bowl, mix together the softened cream cheese, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
- Spread the cream cheese mixture over the chicken and corn in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Once cooked, shred the chicken using two forks and stir everything together in the slow cooker.
- Sprinkle the shredded Mexican cheese blend over the top, cover, and let it sit for an additional 10-15 minutes until the cheese is melted.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier version, add diced jalapeños or a splash of hot sauce to the slow cooker.
- Serve the chicken over rice or in tortillas for a delicious burrito bowl or taco night.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg