Making Grub with the Dub – Episode 85
Crockpot Street Corn Chicken Pasta
Ingredients
2 lbs chicken breasts
Garlic salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Tajín seasoning, to taste
2 cans corn, drained
1 block (8 oz) cream cheese
1 cup chicken broth
1 lb penne pasta, cooked
2 cups shredded pepper jack cheese
1 cup sour cream
1 cup mayonnaise
Fresh cilantro or parsley, for topping
Extra Tajín, for topping
Instructions
Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Tajín.
Add the drained canned corn, cream cheese, and chicken broth.
Cover and cook on HIGH for approximately 3 hours, or until the chicken is cooked through and tender (165°F/74°C).
Shred the chicken directly in the crockpot.
Add the cooked penne pasta, shredded pepper jack cheese, sour cream, mayonnaise, and a little extra Tajín.
Stir everything together until the cheese melts and the pasta is creamy and well combined.
Sprinkle with extra Tajín and fresh cilantro or parsley before serving.
Enjoy!