Mexican Street Corn Crockpot Chicken Tacos
Directions
- 1Place four boneless, skinless chicken breasts in the crock pot.
- 2Add an 8 oz block of cream cheese to the crock pot.
- 3Sprinkle about two tablespoons of your favorite Mexican seasoning (e.g., Malcolm's Grande Green Gago).
- 4Add the juice of two limes.
- 5Add one tablespoon of minced garlic and spread it out.
- 6Add one cup of Mexican parmesan (cotija cheese).
- 7Add two drained cans of fire roasted corn.
- 8Add some more gringo seasoning.
- 9Cook on low for 4 and a half hours.
- 10After 4 and a half hours, shred the chicken with two forks.
- 11Load the mixture into your tortilla.
- 12Garnish with a little fresh cilantro and a little more cotija cheese.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz block of cream cheese
- 2 tbsp Mexican seasoning (Malcolm's Grande Green Gago)
- 2 limes, juiced
- 1 tbsp minced garlic
- 1 cup Mexican parmesan (cotija cheese)
- 2 cans fire roasted corn, drained
- fresh cilantro
- cotija cheese
Equipment
crock potforks
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