Ingredients
2 pounds chicken breasts
3 cups corn kernels (fresh or frozen)
4 ounces cream cheese
1/2 cup Greek yogurt
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoons lime juice
1/4 cup fresh cilantro, chopped
1/4 cup Parmesan cheese
Salt and pepper, to taste
Instructions
1-Arrange the chicken: Place chicken breasts in a single layer at the bottom of the crockpot.
2-Add the corn: Spread corn evenly over the chicken (no need to thaw frozen corn).
3-Mix the creamy base: In a bowl, whisk together softened cream cheese, Greek yogurt, chicken broth, garlic powder, chili powder, and lime juice until smooth.
4-Pour the mixture: Pour the creamy mixture evenly over the chicken and corn.
5-Slow cook: Cover and cook on LOW for 3.5 to 4 hours, until chicken reaches an internal temperature of 165°F and is fork-tender.
6-Shred the chicken: Remove chicken to a cutting board, shred with two forks, then return it to the crockpot and stir into the sauce.
7-Finish and season: Stir in Parmesan cheese and chopped cilantro, then season with salt and pepper to taste.
8-Serve hot: Garnish with extra cilantro and lime wedges if desired, and serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 For an extra-smooth sauce, stir in the cream cheese during the last 30 minutes of cooking to prevent curdling.
🌶️ Add a pinch of cayenne, smoked paprika, or diced jalapeños for extra heat and smoky depth.
🍗 Swap chicken breasts for boneless skinless thighs if you prefer even juicier, more forgiving meat.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 5g
- Sodium: 468mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 108mg