Slow Cooker Mexican Street Corn Chicken Bowls

Prep Time 8 mins

Cook Time 3 hrs

Total Time 3 hrs 8 mins

Cooking Method: Slow Cooker

Cuisine: American

Courses: Main Course, Soup

Difficulty: Beginner

Servings: 8

Best Season: Suitable throughout the year

Dietary: Gluten Free, Nut Free, Refined Sugar Free, Soy Free

Ingredients

Slow Cooker Chicken:

2 lbs. chicken breasts
2 cups corn (grilled if you have time!)
4 oz. green chiles
1/2 cup Greek yogurt (full fat)
4 oz. cream cheese
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp cayenne
Salt & pepper (to taste)
2 limes (juice)
1 cup Mexican blend cheese (freshly grated)

Bowl Fillings/Toppings:

Rice of choice (cooked)
Cilantro
Jalapeño
Limes
Beans
Tajín
Sour cream
Queso fresco
Pickled red onions

Instructions

1
Prepare the slow cooker. Lightly grease the inside of your slow cooker with olive oil or avocado oil to prevent sticking.
2
Add the ingredients. Place the chicken breasts in the bottom of the slow cooker. Add the corn, green chiles, Greek yogurt, cream cheese, chili powder, smoked paprika, garlic powder, cayenne, salt, pepper, and freshly squeezed lime juice. Gently stir to evenly distribute the ingredients and seasonings around the chicken.
3
Cook the chicken. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, or until the chicken is tender, fully cooked, and reaches an internal temperature of 165°F (74°C).
4
Shred the chicken. About 30 minutes before the cooking time is complete, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board or large bowl. Using two forks, shred the chicken into bite-sized pieces.
5
Add the shredded cheese. Return the shredded chicken to the slow cooker along with the freshly grated Mexican blend cheese. Stir everything together until the chicken is evenly coated in the creamy Mexican street corn mixture. Cover and continue cooking for the remaining 30 minutes, or until the cheese is completely melted and everything is heated through.
6
Assemble your bowls. Spoon the Mexican street corn chicken over your favorite cooked rice. Finish with your desired toppings, such as fresh cilantro, sliced jalapeños, black beans, a sprinkle of Tajín, sour cream, crumbled queso fresco, and an extra squeeze of fresh lime juice. Serve warm and enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 262kcal

% Daily Value *
Total Fat 11.6g18%
Saturated Fat 5.5g28%
Cholesterol 104.1mg35%
Sodium 499.5mg21%
Total Carbohydrate 10.6g4%
Dietary Fiber 1g4%
Sugars 3.9g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: Slow Cooker Mexican Street Corn Chicken, Mexican Street Corn Chicken Bowls, Crockpot Mexican Street Corn Chicken, High Protein Slow Cooker Chicken, Healthy Slow Cooker Recipes, Easy Crockpot Chicken Recipes, Creamy Mexican Street Corn Chicken, Healthy Chicken Rice Bowls, Easy Weeknight Dinners, High Protein Dinner Recipes, Mexican Inspired Chicken Recipes, Slow Cooker Shredded Chicken, Greek Yogurt Chicken Recipes, Easy Chicken Dinner Ideas, Healthy Family Dinner Recipes