Crockpot Street Corn Chicken Pasta

11 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• Pink salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Tajín seasoning, to taste (plus more for topping)
• 1 (8 oz) container chive and onion cream cheese
• 2 (15 oz) cans corn, drained
• 1 cup chicken broth
• 1 lb pasta, cooked
• 1 (8 oz) bag shredded pepper jack cheese
• 1 cup sour cream
• 1 cup mayonnaise
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions

1. Season the chicken breasts with pink salt, black pepper, garlic powder, onion powder, and Tajín, then place them in a slow cooker.
2. Incorporate the cream cheese, drained corn, and chicken broth into the slow cooker.
3. Cook on high for 3 hours or until the chicken is cooked through and easy to shred.
4. Shred the chicken inside the slow cooker.
5. Stir in the cooked pasta, pepper jack cheese, sour cream, mayonnaise, lime juice, and additional Tajín.
6. Mix the ingredients until the cheese has melted and the sauce is creamy.
7. Garnish with extra Tajín and chopped cilantro before serving.