Ingredients
Scale
- 4 boneless skinless chicken breasts (about 2 pounds total)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15.25 ounces each) corn kernels, drained
- 1 small jalapeño pepper, seeded, finely diced (optional)
- 1 teaspoon garlic, minced
- ½ cup chicken broth
- ½ cup (115 g) mayonnaise
- ½ cup (104 g) mexican crema or sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest, from about 1 lime, plus more for serving
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ cup cotija cheese, crumbled, plus more for serving
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Lime wedges, for serving
Instructions
- In a small bowl, combine chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper.
- Dry the chicken and rub the spice mixture evenly over both sides.
- Place the seasoned chicken in the bottom of a 6-quart slow cooker and add the corn, jalapeño (if using), and minced garlic around and over the chicken.
- Pour the chicken broth around the chicken; it does not need to cover it completely.
- Cover and cook on low for 3 to 4 hours or on high for 2 to 2 ½ hours until the chicken reaches 165°F internally.
- Remove the chicken from the slow cooker and set it on a plate. In a medium bowl, whisk mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika together.
- Stir the creamy sauce into the corn mixture in the slow cooker.
- Shred the chicken and return it to the slow cooker, stirring to combine and cook on low for an additional 10 to 15 minutes until warmed through.
- Mix in the Cotija cheese and most of the cilantro, topping with more Cotija, cilantro, and lime zest. Serve with lime wedges.
Notes
For a spicier dish, include more jalapeño or add diced red chili.
Feel free to substitute sour cream for the Mexican crema if preferred.
Cotija cheese adds a wonderful flavor, but you can also use feta as an alternative.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on low or 2-2.5 hours on high
- Category: Chicken
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 115mg