Description
This Crockpot Mexican Street Corn Chicken Chili is a creamy, flavorful one-pot meal combining tender chicken, sweet corn, and southwestern spices. Perfect for an easy weeknight dinner, this chili uses a slow cooker to develop rich flavors while keeping the cooking process hands-off. The addition of cream cheese creates a luscious, comforting texture paired with a zesty lime finish.
Ingredients
Scale
Chicken and Broth
- 1½ pounds boneless skinless chicken breasts
- 4 cups chicken broth
Vegetables and Seasonings
- 1 small onion, diced
- 3 cloves garlic, minced
- 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
Creamy Finish
- 8 ounces cream cheese, cubed
- Juice of 1 lime
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of your slow cooker, ensuring they are in an even layer for even cooking.
- Add Vegetables and Seasonings: Add the diced onion, minced garlic, drained sweet corn, diced green chilies, chili powder, cumin, smoked paprika, salt, and black pepper directly into the slow cooker over the chicken. Pour in the chicken broth to cover the ingredients.
- Cook the Chili: Cover the slow cooker with the lid, and cook on the low setting for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and very tender.
- Shred the Chicken: Remove the chicken breasts carefully from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to mix.
- Add Cream Cheese and Lime: Stir in the cubed cream cheese and the juice of one lime into the chili. Continue stirring until the cream cheese has fully melted, making the chili creamy and smooth.
- Serve: Ladle the hot chili into bowls and serve immediately. Add your favorite toppings such as fresh cilantro, shredded cheese, or sour cream for extra flavor.
Notes
- For spicier chili, add diced jalapeños or a dash of cayenne pepper.
- If you prefer a thicker chili, you can mash some of the corn or reduce the broth slightly before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use rotisserie chicken as a shortcut by adding it in the last hour of cooking to heat through and finish the chili.
- Serve with warm tortillas or over rice for a complete meal.
