Ingredients
1.5 lbs boneless skinless chicken thighs
4 cups frozen corn kernels
1 red bell pepper, diced
1 cup diced tomatoes
1 medium onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chili powder
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1/2 cup half-and-half
1/2 cup shredded pepper jack cheese
Salt and black pepper to taste
Instructions
Combine chicken thighs, corn, bell pepper, tomatoes, onion, garlic, broth, cumin, smoked paprika, chili powder, and a pinch of salt in the crockpot.
Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Once chicken is cooked through, shred it using two forks.
Stir in half-and-half and pepper jack cheese until creamy.
Remove from heat, fold in lime juice and cilantro, and season with additional salt/pepper if needed.
Serve warm, garnished with extra cheese or cilantro.
Notes
Prep veggies the night before to save time
Substitute milk for half-and-half or use Monterey Jack for a milder flavor
Tastes better reheated the next day
Store leftovers in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 240
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American/Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg