Creamy, zesty Slow Cooker Street Corn Chicken that transforms Mexican elote flavors into a simple, hearty dinner.

Scale

2–3 boneless chicken breasts

2 cups corn (frozen, canned, or fresh)

4 oz cream cheese, cubed

1/3 cup cotija cheese

Juice of 1 lime

2 garlic cloves, minced

1/2 tsp chili powder

Optional: smoked paprika, onion powder, cilantro

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1. Place chicken in crockpot and top with all ingredients.

2. Cover and cook on LOW 4–5 hrs or HIGH 2–3 hrs.

3. Shred chicken with two forks.

4. Stir well to combine and adjust consistency with broth if needed.

5. Serve in tacos, over rice, or with chips.

To freeze, cool completely and store up to 3 months.

For vegan version, use jackfruit and vegan cream cheese.

For spicier flavor, add chipotle or jalapeños.