Nutrition

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 can (4 ounces) chopped green chiles
• 1/4 cup chicken stock
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper, optional
• 2 cups frozen fire roasted corn
• 1 block (8 ounces) cream cheese
• 1/2 cup mayonnaise
• 1 medium lime, zested and juiced
• 1/2 cup Cotija cheese, plus more for serving
• 1/4 cup minced fresh cilantro, plus more for serving
• Hot cooked rice, for serving
• Tajin seasoning, hot sauce, salsa, jalapeno slices, pickled red onion, sliced avocado, chopped green onion or tortilla strips, for garnish, optional

Instructions

1. 1 Arrange the chicken breasts in a 6-quart slow cooker. Top the chicken with the green chiles, chicken stock, chili powder, smoked paprika, onion powder, garlic powder, salt, pepper and cayene pepper, if using. Cover and cook on low for two hours.
2. 2 Remove the lid and add the corn, mayonnaise and cream cheese. Cover and continue to cook on low for one hour.
3. 3 Remove the chicken to a cutting board. Add the lime juice, zest, cilantro and Cotija cheese to the slow cooker. Mix well until the sauce is smooth and creamy.
4. 4 Shred the chicken using two forks, then return it to the slow cooker. Stir to combine.
5. 5 Serve the street corn chicken over steamed rice, topped with additional cheese, cilantro, and/or other desired toppings like Tajin, hot sauce, salsa, sliced jalapenos, pickled red onion, sliced avocado, tortilla strips and chopped green onion.

Original Source

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