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Crockpot Mexican Street Corn Chicken

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A comforting, creamy dish that brings the flavors of Mexican street corn to your crockpot with minimal effort.

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs
  • 3 cups frozen corn
  • 8 ounces cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Juice of 1 lime
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Prepare everything. Start out with a clean workspace—trust me, it makes everything easier! Chop the cilantro and get all your ingredients ready.
  2. Layer in the crockpot. Place the chicken thighs at the bottom of your crockpot.
  3. Add the corn. Pour in 3 cups of frozen corn on top of the chicken.
  4. Cream it up. Add cream cheese on top of the corn.
  5. Mix in the dairy. Stir in the sour cream and mayonnaise.
  6. Spice it up. Sprinkle in the chili powder, garlic powder, onion powder, and the juice of one lime.
  7. Cover & cook. Put the lid on your crockpot and set it to low for about 6-8 hours or high for 4-6 hours.
  8. Time to shred. About 30 minutes before serving, take off the lid and use two forks to shred the chicken in the pot.
  9. Final touches. Before serving, stir in fresh cilantro and taste it.
  10. Serve warm. Ladle it out onto plates or into bowls.

Notes

Serve over rice or in tortillas. Feel free to customize with added beans, veggies, or spices.

Nutrition

Keywords: Crockpot, Mexican, Street Corn, Chicken, Comfort Food

Find it online: https://thecomfortspoon.com/crockpot-mexican-street-corn-chicken/