Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 16 oz frozen fire-roasted corn
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp Tajín seasoning
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 0.5 cup crumbled cotija cheese
  • 1 large lime, juiced
  • 0.25 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of a 6-quart slow cooker.
  2. Sprinkle the chili powder, cumin, smoked paprika, and Tajín directly over the chicken.
  3. Top the chicken with the diced onion, minced garlic and the frozen fire-roasted corn. Do not stir, as keeping the corn on top maintains its texture.
  4. Pour the chicken broth around the edges of the chicken.
  5. Cover and cook on LOW for 4 hours until the chicken is tender and easy to pull apart.
  6. Remove the lid and use two forks to shred the chicken directly in the slow cooker. Keep the chicken in the juices so it absorbs all that liquid.
  7. Stir in the sour cream and mayonnaise until the sauce is glossy and smooth.
  8. Add the lime juice and half of the Cotija cheese. Stir gently to combine.
  9. Garnish with the remaining Cotija and fresh cilantro until the dish looks vibrant and ready to serve.