@_jackperez_: WELCOME TO DAY 17 OF CROCKTOBER! 🎃🍂🍲 31 days of easy, high-protein crockpot recipes to make meal prep easier all fall long! 🙌 Today we’re making MEXICAN STREET CORN CHICKEN PASTA 🇲🇽🌽🍗🍝 🍲 Want more? Grab my Crockpot Top Hits Cookbook with 60+ easy, high-protein crockpot recipes through the link in my bio! (Makes 8 Servings: Each Serving is ~2 Cups or 1 Bowl) Macros (Per Serving): -520 Calories -16g Fat -52g Carbs -7g Fiber -49g Protein Ingredients: -2.5 Lbs Boneless, Skinless Chicken Breast (1134g) -1 (14.5oz) Box Barilla Protein+ Penne (411g) -1 (8oz) Block Reduced-Fat Cream Cheese (227g) -2 (14.75oz) Cans Mexican Style Corn (418g Each) -1 Cup Chicken Broth (240mL) -1 Cup Reduced-Fat Mexican Cheese Blend (112g) -2 Tbsp Chili Lime Seasoning -2 tsp Garlic Powder -2 tsp Onion Powder -1 tsp Smoked Paprika -1 tsp Ground Cumin -1 tsp Chili Powder -1 tsp Salt -1/2 tsp Black Pepper -1/2 Cup Crumbled Feta Cheese (75g) -1/4 Cup Fresh Cilantro, Chopped (10g) Instructions: (Link in Bio to all my Kitchen Tools) 1.) Add chicken, broth, cream cheese, corn, and seasonings to the crockpot. Cook on HIGH for 3–4 hours or LOW for 6–7 hours. 2.) Near the end, cook the pasta according to package directions, reserving some pasta water. 3.) Shred the chicken, then stir in the Mexican cheese until melted. 4.) Add the cooked pasta and mix until creamy, adding a splash of pasta water if needed. 5.) Divide into 8 servings (~2 cups each), top with feta and cilantro, and enjoy! #crocktober #crockpotrecipes #SlowCookerRecipes #highprotein #mealprep

Jack Perez

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Region: US

Saturday 17 October 2026 15:06:50 GMT