Crockpot Mexican Street Corn Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 40 minutes

Ingredients

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

Directions

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!

Nutrition

• Calories: 534 kcal
• Total Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Cholesterol: 141 mg
• Sodium: 808 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 42 g