Description
This cozy slow-cooker dish combines tender shredded chicken with corn, tangy cheese, and a bright lime kick. It’s easy to tweak, family-friendly, and perfect for tacos, bowls, or scooping with chips.
Ingredients
Scale
For the chicken
- 1 lb boneless chicken (breasts or thighs — thighs stay juicier, breasts are leaner)
- 2 cups corn kernels (use grilled fresh corn, frozen, or well-drained canned)
For the sauce
- 4 oz cream cheese (swap for a vegan cream cheese if needed)
- 1/3 cup crumbled cotija (feta is a fine stand-in)
- Juice of 1 lime (freshly squeezed tastes best)
- 2 garlic cloves, minced (jarred minced garlic works in a pinch)
- 1/2 tsp chili powder (use chipotle or cayenne for more heat)
- 1/2 tsp smoked paprika (for a subtle smokiness)
- 1/2 tsp onion powder
For garnish
- Fresh cilantro, chopped (optional but lovely)
Instructions
- Arrange the chicken in the bottom of the crock. Scatter the corn over the top. Layer on spoonfuls of cream cheese and sprinkle the cotija, garlic, lime juice, chili powder, smoked paprika, and onion powder over everything. Don’t stir — let the ingredients sit in layers.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. The chicken is done when it shreds easily with two forks.
- Use two forks to shred the meat right in the cooker, then stir everything together so the cheese melts into a creamy sauce. If the mixture seems too loose, add a splash of chicken broth or milk; to thicken, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in, then cook uncovered on HIGH for about 10–15 minutes.
- Serve spooned into warm tortillas, over rice, or piled on salads. Finish with chopped cilantro and extra lime if you like.
Notes
- Pro tips & swaps
- Don’t stir before cooking — the cream cheese melts more smoothly that way.
- Frozen chicken can go straight into the slow cooker; add ~1 hour to the cook time.
- Grill corn first if you want extra charred flavor.
- For a dairy-free version, use vegan cream cheese and a sprinkle of nutritional yeast in place of cotija.
- Amp up spice with diced jalapeños or a spoonful of adobo sauce.
- Storage & reheating
- Cool completely, then refrigerate in an airtight container for up to 3 days. Freeze portions for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore creaminess.
Nutrition
- Serving Size: 1serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg