Crockpot Street Corn Chicken

180 mins
Serves 1
facebook.com

Directions

  1. 1Dice one large onion and two jalapenos.
  2. 2Add a big scoop of garlic to the diced onion and jalapenos.
  3. 3Season with a little bit of salt, pepper, and some tahine.
  4. 4Add two drained cans of fire roasted corn.
  5. 5Squeeze the juice of one lime into the mixture.
  6. 6Lay two chicken breasts on top of the mixture.
  7. 7Season the chicken with a little salt, pepper, and more tahine.
  8. 8Place the juiced lime halves over the top of each piece of chicken.
  9. 9Cover and cook on high for approximately 3 hours.
  10. 10After 3 hours, shred the chicken and mix it in with the vegetables.
  11. 11Stir in 8 oz of sour cream.
  12. 12Add a couple of big handfuls of Colby Jack cheese (or pepper jack if preferred).
  13. 13Let it sit until the cheese melts.
  14. 14Add a little parsley for garnish.
  15. 15Serve over Spanish rice-a-roni and crumble some queso fresco over the top.

Ingredients

  • 1 large onion diced
  • 2 jalapenos diced
  • 1 big scoop garlic
  • a little bit salt
  • a little bit pepper
  • tahine
  • 2 cans fire roasted corn drained
  • 1 lime juice
  • 2 chicken breasts
  • 8 oz sour cream
  • 2 big handfuls Colby Jack cheese
  • a little parsley
  • Spanish rice-a-roni
  • queso fresco

Equipment

crockpot

Tips

  • Add cilantro if you like the taste.
  • Serve over Spanish rice-a-roni and crumble queso fresco on top.
Crockpot Street Corn Chicken | Clip Recipe