Slow Cooker Mexican Street (Printable Version)
# What You'll Need:
01 -
1 poblano or jalapeño pepper, finely chopped.
02 -
1 white onion, finely chopped.
03 -
2 teaspoons cumin powder.
04 -
2 garlic cloves, finely minced.
05 -
1 teaspoon salt.
06 -
2 teaspoons chili powder.
07 -
2 medium russet potatoes, peeled and cut in small pieces.
08 -
1 tablespoon olive oil for frying.
09 -
2 cups of frozen corn kernels.
10 -
1 chipotle pepper from adobo sauce, finely chopped.
11 -
2 tablespoons of adobo sauce itself.
12 -
6 cups of chicken stock.
13 -
1 pound of raw chicken breast.
14 -
6 slices of crispy bacon.
15 -
8 ounces of cream cheese, softened.
16 -
Fresh cilantro leaves.
17 -
Cotija cheese, crumbled (1/2 cup).
18 -
2 limes, fresh squeezed for garnish.
# Preparation Steps:
01 -
Warm the olive oil on medium heat, toss in the garlic, pepper, and onion. Sprinkle in chili powder and cumin, cooking for a couple of extra minutes.
02 -
Transfer the cooked vegetables to the slow cooker along with frozen corn, diced potatoes, chopped chipotle with adobo, chicken, and chicken stock.
03 -
Set the slow cooker to LOW for 6 to 8 hours. Stir in the cream cheese in the last half an hour.
04 -
Fry up the bacon until crispy, crumble it, and chop up the cilantro.
05 -
Spoon into bowls and top with bacon bits, crumbled cotija, a squeeze of fresh lime, and cilantro.
# Additional Tips:
01 -
Dial down spice by going light on chipotle.
02 -
Always use thawed chicken to avoid any safety risks.
03 -
No cotija? Use feta if you'd like.
04 -
If freezing, wait to add cream cheese.