Description
This Slow Cooker Mexican Street Corn Chicken Casserole is a cozy, creamy, family-approved dinner that’s full of flavor and easy to throw together with pantry staples. Tender chicken, corn, and cheesy tortellini come together in a tangy, smoky sauce for a budget-friendly weeknight win.
Ingredients
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2 large chicken breasts
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2 cups frozen corn (or canned corn, drained)
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1 cup Greek yogurt
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1/3 cup mayonnaise
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1 1/2 teaspoons chili powder (plus more for topping)
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1 teaspoon garlic powder
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Salt and pepper, to taste
- 4oz cream cheese
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1 (9 oz) package tortellini
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Cotija cheese, chopped cilantro, and extra chili powder for topping
Instructions
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Place the chicken breasts in the bottom of your slow cooker.
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Add the frozen or canned corn on top.
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In a small bowl, mix Greek yogurt, mayonnaise, chili powder, garlic powder, salt, and pepper. Pour over the chicken and corn and stir lightly.
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Cook on high for 2 hours or low for 3–4 hours until the chicken reaches 165°F.
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Cook the tortellini according to package instructions. Drain well.
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Remove chicken, dice or shred it, then return to the slow cooker.
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Add cream cheese and mix then and cover for 10 minutes.
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While the cream cheese melts, cook the tortellini according to package instructions. Add it to the slow cooker after 10 minutes and mix until combined and creamy.
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Serve in bowls topped with cotija cheese, cilantro, and a sprinkle of chili powder.
Notes
Refrigerate leftovers for up to 4 days or freeze (without tortellini) for up to 2 months. Reheat with a splash of milk or broth.
- Prep Time: 10
- Cook Time: 120
- Category: Dinner
- Method: slow cooker
- Cuisine: Mexican