@recipeswithscotty: Crockpot Street Corn Chicken Pasta Ingredients * 2 lbs boneless, skinless chicken breasts * Garlic salt, to taste * Black pepper, to taste * Garlic powder, to taste * Onion powder, to taste * Tajín seasoning, to taste * 1 block (8 oz) cream cheese * 2 cans Mexican-style sweet corn, drained * 1 cup chicken broth * 1 lb pasta, cooked and drained * ½ cup mayonnaise * ½ cup sour cream * ¼ cup fresh cilantro, chopped * 1 bag (8 oz) shredded pepper jack cheese * Extra Tajín and cilantro for topping Instructions 1. Add the chicken breasts to the bottom of your crockpot. 2. Season the chicken with garlic salt, black pepper, garlic powder, onion powder, and Tajín seasoning. 3. Add the block of cream cheese and both cans of drained Mexican-style sweet corn. 4. Pour in the chicken broth, cover, and cook on HIGH for 3 hours, or until the chicken is fully cooked and reaches 165°F. 5. After 3 hours, shred the chicken directly in the crockpot and mix everything together. 6. Add the cooked and drained pasta to the crockpot. 7. Add the chopped cilantro, mayonnaise, sour cream, and entire bag of shredded pepper jack cheese. 8. Mix everything together until the cheese is melted and everything is creamy and well combined. 9. Top with extra Tajín seasoning and freshly chopped cilantro. 10. Serve and enjoy! #CrockpotRecipes #StreetCornChickenPasta #MexicanStreetCorn #SlowCookerRecipes #EasyDinnerRecipes

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Monday 19 October 2026 05:01:56 GMT