Crockpot Street Corn Chicken Pasta

• total time: 8 hours

Ingredients

2 lbs boneless skinless chicken breast

1 (15 oz) can mexican style street corn, undrained

1 (8 oz) block cream cheese

1 cup chicken broth

½ cup mayonnaise

1 cup shredded mozzarella cheese

½–1 cup shredded pepper jack cheese

salt and pepper to taste

1 tsp garlic powder

1 tsp onion powder

1½ tsp dan-o’s chili lime seasoning (plus more to finish)

12 oz cooked pasta (penne or rotini)

1 cup heavy cream

½ cup sour cream

½–1 cup freshly grated parmesan cheese

chopped cilantro

Directions

Add chicken to the crockpot and season with dan-o’s chili lime seasoning, salt, pepper, garlic powder, and onion powder.

Add mexican style street corn, cream cheese, and chicken broth.

Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, until chicken is tender.

Shred the chicken directly in the crockpot and stir until creamy.

Add the cooked pasta.

Pour in the heavy cream, then add mayonnaise, sour cream, mozzarella, pepper jack, and parmesan.

Stir until everything is fully combined and creamy.

Finish with extra dan-o’s chili lime seasoning and fresh cilantro before serving.