@workwithalexvugc: CROCKTOBER IS HERE! We're kicking off Crocktober with Mexican Street Corn Chicken! Every Tuesday and Friday throughout October, I'll be sharing some of my favorite crockpot recipes. Because working night shift in healthcare means I need meals I can throw together when I wake up and have ready for my family without spending hours in the kitchen! This one is creamy, delicious, and completely customizable. Keep it mild for wusses like me or spice it up for people like my kiddo! MEXICAN STREET CORN CHICKEN INGREDIENTS: 2 lbs boneless, skinless chicken breast or chicken thighs (your choice) 2 lbs frozen sweet corn (about 5 cups) or 3 cans 1 cup frozen onions diced 2Tbs onion powder 2 Tbs garlic powder 1 tsp salt or to taste 1 tsp cumin 1 tsp chili powder 2/3 cup of Greek yogurt 1 cup of jarred jalapenos (can omit or use no heat jalapenos like I did) 4 oz cream cheese ¼ cup chopped cilantro 3 oz crumbled queso fresco Optional: Tajín and extra heat if you like it spicy! LET'S GET COOKING! Cut chicken into bite-sized pieces. Add chicken, corn, Greek yogurt, salt, garlic powder, jalapenos, cumin, and chili powder to your crockpot. Mix everything together. Cover and cook on HIGH for 2–2½ hours or LOW for 2½–3 hours, until chicken reaches 165°F. Add cream cheese on top, when you have about 40 minutes left. When time is up stir everything together. Top with queso fresco, fresh cilantro, and a sprinkle of Tajín if you're feeling fancy! HOW TO SERVE IT: Serve it over rice for a filling dinner or grab some tortilla chips and scoop away! Either way, it's a winner. SAVE this recipe for your next busy week, and FOLLOW along for more Crocktober recipes every Tuesday and Friday! #Crocktober #foodugc #CrockpotRecipes #SlowCookerMeals #EasyDinnerIdeas

AlexV | 40+ UGC Creator

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Friday 02 October 2026 23:22:45 GMT