Directions
- 1Combine the diced onion, diced jalapenos, a big scoop of garlic, salt, pepper, and Tajin in the crockpot.
- 2Add 2 cans of drained fire-roasted corn and the juice of one lime to the mixture.
- 3Lay two chicken breasts on top of the vegetable mixture.
- 4Season the chicken with salt, pepper, and more Tajin.
- 5Cover the crockpot and cook on high for approximately three hours.
- 6Place the juiced lime halves over the top of each piece of chicken during cooking.
- 7After three hours, shred the chicken and mix it in with the vegetables.
- 8Stir in 8 ounces of sour cream.
- 9Add a couple of big handfuls of Colby Jack cheese (or pepper Jack if preferred).
- 10Let the mixture sit until the cheese melts.
- 11Add a little parsley for garnish.
Ingredients
- 1 null large onion, diced
- 2 null jalapenos, diced
- 1 scoop garlic
- null salt
- null pepper
- null Tajin
- 2 cans fire roasted corn, drained
- 1 null lime, juiced
- 2 null chicken breasts
- 8 ounces sour cream
- 2 handfuls Colby Jack cheese
- null parsley
- null queso fresco
Equipment
crockpot
Tips
- Cilantro can be added if no one has the gene that makes it taste like soap.
- Serve over Spanish Rice-A-Roni.
- Crumble queso fresco over the top.
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