Description
A delicious dish featuring tender chicken thighs simmered with spices and topped with creamy corn, perfect for busy weeknights or gatherings.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream or coconut cream for dairy-free
- 1 cup shredded cheese (like cotija, cheddar, or a blend)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Start by placing the boneless, skinless chicken thighs at the bottom of your slow cooker.
- In a mixing bowl, combine the corn kernels, heavy cream, and shredded cheese. Stir in the chili powder, paprika, garlic powder, onion powder, cumin, salt, and pepper until you’ve got a well-blended mixture.
- Pour the corn mixture over the chicken thighs, ensuring that the chicken is well covered.
- Play around with the cooking temperature. If you’re on a tight schedule, set the slow cooker to high for about 2 to 3 hours. For the best results, opt for the low setting and let it simmer for about 4 to 6 hours.
- Once cooked, shred the chicken using two forks right in the slow cooker. Stir everything together until you have a creamy blend of chicken and corn.
- Serve hot! Garnish with fresh cilantro and a squeeze of lime for that extra zing.
Notes
This dish is a perfect option for meal prep! Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg