Crockpot Mexican Street Corn Chicken
Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 1 teaspoon garlic powder
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 pounds frozen sweet corn ((about 5 cups))
- 4 ounces cream cheese
- ¼ cup chopped cilantro
- 3 ounces crumbled queso fresco
Instructions
- Cut chicken breast into bite sized pieces.
- Add chicken, corn, sour cream, mayonnaise, salt, garlic powder, and chili powder to the slow cooker and mix to combine.
- Cover and cook on high for 2-2.5 hours or low for 2.5-3 hours, or until the chicken is cooked through.
- Place the cream cheese on top of the chicken mixture and cover for 5-10 minutes. Once the cheese is soft all the way through, stir in the cream cheese.
- Top with crumbled cheese and chopped cilantro, and optionally, garnish with tajin. Serve warm and enjoy!