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8) Crockpot Pollo Asado Bowls with Charred Corn

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 cup orange juice
  • 1/4 cup lime juice about 2 limes
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup frozen corn thawed or 2 ears fresh
  • 2 tbsp oil for charring corn
  • 1/4 cup chopped cilantro
  • Cooked rice or quinoa for bowls
  • Lime wedges and avocado for serving

Method
 

  1. Put chicken, orange juice, lime juice, garlic, cumin, paprika, oregano, salt, and pepper into the crockpot. Stir to coat.
  2. Cook on low 4–5 hours or high 2–3 hours, until chicken shreds easily with two forks.
  3. Heat oil in a skillet or grill pan. Add corn and cook until charred spots appear, about 5–7 minutes, stirring occasionally.
  4. Shred chicken in the crockpot, mix in cilantro, and taste for salt.
  5. Build bowls with rice, shredded chicken, charred corn, avocado, and lime wedges.