Season the Chicken: In a small bowl, mix together the smoked paprika, oregano, cumin, garlic powder, onion powder, chilli powder, salt, and pepper. Place the chicken breasts in the bottom of your slow cooker pot and pour the chicken stock around them. Sprinkle the spice mixture evenly over the chicken.

Slow Cook: Place the lid on the slow cooker and cook on LOW for 6-7 hours or on HIGH for 4-5 hours, until the chicken is cooked through and tender. For food safety, always ensure your chicken reaches an internal temperature of 74°C. You can find more guidance on cooking chicken safely from the Food Standards Agency.

Shred the Chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Leave the cooking liquid in the slow cooker.

Make the Creamy Sauce: To the liquid remaining in the slow cooker, add the cubed cream cheese. Whisk well until the cream cheese is melted and the sauce is smooth. I find that using a balloon whisk for this step helps everything combine beautifully without any lumps.

Combine Ingredients: Stir the soured cream, thawed sweetcorn, drained green chillies, and half of the crumbled Cotija cheese into the sauce. Mix until everything is well incorporated.

Return the Chicken: Add the shredded chicken back into the slow cooker and stir gently to coat it completely in the creamy street corn sauce.

Warm Through: Place the lid back on and cook on HIGH for another 20-30 minutes, just until everything is heated through and the sauce is bubbling slightly at the edges.

Finish and Serve: Turn off the slow cooker. Stir in the fresh lime juice and the chopped coriander. Serve hot, garnished with the remaining crumbled Cotija cheese.