Description
A creamy, zesty slow-cooked chicken dish inspired by the flavors of Mexican street corn.
Ingredients
2 lbs boneless skinless chicken thighs
3 cups corn kernels (fresh or frozen)
1/2 cup Greek yogurt
4 oz cream cheese, softened
1/2 cup cotija cheese, crumbled
1 jalapeño, seeded and diced
2 tbsp lime juice
1 tbsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 cup fresh cilantro, chopped
Salt and pepper to taste
Instructions
Step 1: Layer the chicken thighs in the bottom of the slow cooker and season thoroughly with chili powder, smoked paprika, garlic powder, salt, and pepper.
Step 2: Top the chicken with the corn kernels and diced jalapeños, then drizzle the lime juice over the top.
Step 3: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2.5 to 3 hours.
Step 4: Remove the chicken, shred it using two forks, and return it to the crockpot.
Step 5: Stir in the softened cream cheese and Greek yogurt until fully melted and the sauce is creamy.
Step 6: Fold in the crumbled cotija cheese and fresh cilantro just before serving.
Notes
For extra smokiness, char the corn in a skillet before adding it to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
