Begin by adding two cups of frozen sweet corn and one can of diced tomatoes (drained) into your slow cooker. Stir gently to combine, creating a colorful base.

Place three to four chicken breasts on top of the corn and tomato mixture. Gently push the chicken down so it lightly coats with the mixture.

Cover the slow cooker and set it to low for 4 to 5 hours or high for 2.5 to 3.5 hours.

Once cooked, carefully remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Stir in 8 oz. of cream cheese and 1 cup of sour cream until they melt into the mixture.

Mix in ½ cup of crumbled cotija cheese, the juice of one lime, and a handful of chopped cilantro.

Serve over fluffy rice, in warm tortillas, or as a vibrant dip with crispy tortilla chips.