Description
Tender shredded chicken slow-cooked with creamy elote-inspired flavors, sweet corn, cotija cheese, sour cream, and lime for a comforting, hands-off dinner.
Ingredients
2 pounds boneless, skinless chicken breasts or thighs
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups corn kernels (fresh, frozen, or canned and drained)
½ cup sour cream or Greek yogurt
4 ounces cream cheese, cubed and softened
½ cup mayonnaise
1 cup shredded Monterey Jack or pepper jack cheese
¼ cup crumbled cotija cheese
Juice of 1 lime
2 cloves garlic, minced
1 jalapeño, diced (optional)
Fresh cilantro, chopped (for garnish)
Extra cotija cheese (for garnish)
Tajín or chili powder (for garnish)
Lime wedges (for serving)
Instructions
Season chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Place chicken in slow cooker with corn, garlic, and jalapeño. Top with cream cheese cubes.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
Shred chicken in the slow cooker. Stir in sour cream, mayonnaise, shredded cheese, lime juice, and half the cotija until smooth and creamy.
Garnish with cilantro, remaining cotija, and Tajín. Serve warm with lime wedges.
Notes
Use chicken thighs for richer flavor or chicken breasts for leaner results.
Add black beans, peppers, or chipotle for extra variations.
For a lighter option, swap Greek yogurt for sour cream and reduce cheese.
Store leftovers up to 4 days in the fridge or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired / American Fusion
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: ~430 kcal
- Sugar: ~6 g
- Sodium: ~640 mg
- Fat: ~27 g
- Saturated Fat: ~11 g
- Unsaturated Fat: ~14 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~17 g
- Fiber: ~2 g
- Protein: ~29 g
- Cholesterol: ~115 mg