Ingredients
Scale
- 2–3 boneless chicken breasts
- 2 cups corn (frozen, canned, or fresh)
- 4 oz cream cheese
- 1/3 cup cotija cheese
- Juice of 1 lime
- 2 garlic cloves
- 1/2 tsp chili powder
Instructions
- Gather all ingredients and ensure chicken is thawed if using frozen.
- Place chicken breasts in the slow cooker; top with corn, cream cheese cubes, cotija cheese, lime juice, minced garlic, and chili powder without stirring.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken shreds easily.
- Shred the chicken with two forks directly in the pot and mix everything until well combined.
- If desired, adjust consistency with a splash of broth or milk.
- Serve warm in tacos, bowls, or salads.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg