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Creamy Elote-Style Slow Cooker Chicken

Tender shredded chicken slow-cooked with corn, green chilies, cream cheese, and smoky spices for an easy, high-protein dinner inspired by Mexican street corn.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 15 oz whole kernel corn, canned drained; or 2 cups frozen corn
  • 4 oz diced green chilies, canned
  • 4 oz cream cheese low-fat or Neufchatel for a lighter version
  • 0.25 cup plain Greek yogurt replaces sour cream for extra protein
  • 1 tbsp lime juice freshly squeezed preferred
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 cup Cotija cheese crumbled; Feta is a good substitute
  • 0.25 cup fresh cilantro chopped
  • sliced jalapenos and Tajin seasoning optional, for garnish

Equipment

  • 6-quart Slow Cooker
  • Two forks (for shredding)
  • Skillet (optional, for charring corn)

Method
 

  1. Place the chicken breasts in a single layer in the bottom of the slow cooker. Add the drained corn and diced green chilies on top.
  2. Sprinkle the chili powder, smoked paprika, and garlic powder evenly over the chicken and vegetables. Do not stir.
  3. Place the block of cream cheese on top of the seasoned chicken.
  4. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the chicken shreds easily with two forks.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Stir in the Greek yogurt and fresh lime juice until the sauce is smooth and the chicken is fully coated.
  7. Stir in half the chopped cilantro and half the crumbled Cotija cheese.
  8. Serve over rice, in warm tortillas, or in bowls. Top with the remaining cilantro, Cotija cheese, and optional jalapenos or Tajin.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a skillet with a splash of broth or microwave in 60-second intervals.
Charred corn tip: For a smokier flavor, dry-sear the corn in a hot skillet for 2 to 3 minutes before adding to the slow cooker.
Substitutions: Use boneless skinless chicken thighs for a richer result. For dairy-free, use dairy-free cream cheese and coconut yogurt.
Serving ideas: Excellent over quinoa, cauliflower rice, or as a high-protein dip with chips.