Description
This Crockpot Mexican Street Corn Chicken Chili is a comforting and flavorful slow-cooked dish combining tender shredded chicken, sweet corn, and a blend of Mexican spices. Cream cheese and lime juice add a creamy, tangy finish, making it perfect for a cozy family meal with a southwestern twist.
Ingredients
Main Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (15-ounce) cans sweet corn, drained
- 1 (4-ounce) can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese, cubed
- Juice of 1 lime
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts into the slow cooker. Dice the onion and mince the garlic to add later.
- Add Seasonings and Liquids: Add the diced onion, minced garlic, chicken broth, drained sweet corn, diced green chilies, chili powder, cumin, smoked paprika, salt, and black pepper into the slow cooker with the chicken.
- Cook the Chili: Cover and cook on low heat for 6–7 hours or on high heat for 3–4 hours until the chicken becomes tender and easily shreds.
- Shred Chicken: Remove the chicken breasts from the slow cooker, shred them using two forks until they are finely pulled apart, then return the shredded chicken back to the slow cooker.
- Add Cream Cheese and Lime Juice: Stir in the cubed cream cheese and the juice of one lime until the cream cheese melts fully and the chili turns creamy and well blended.
- Serve: Serve the chili hot, paired with your favorite toppings such as shredded cheese, fresh cilantro, sour cream, or avocado slices for added flavor and texture.
Notes
- You can use rotisserie chicken instead of raw chicken breasts to reduce cooking time.
- Adjust the chili powder and green chilies for desired spiciness.
- For a thicker chili, cook uncovered for the last 30 minutes in the slow cooker.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 0 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
