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Submitted by: Jami Rodolph from Lolo, MT
Originally shared on the web 02/15/2011

5-lb. roasting chicken
1 T. garlic, minced
1 T. chili powder
1 T. ground cumin
1 T. salt
1 T. dried cilantro
2 t. paprika
1 t. red pepper flakes
2 c. water
1-1/2 c. frozen corn
1 c. whipping cream or
whole milk
cooked rice

Place chicken in a slow cooker. Mix garlic and seasonings; sprinkle over chicken. Add water to slow cooker. Cover and cook on high setting for about 4 hours, until chicken juices run clear. Remove chicken from slow cooker to a platter, reserving broth; allow to cool for about 30 minutes. Shred chicken, discarding skin and bones. Place chicken in a large skillet. Measure reserved broth, adding water if necessary to equal 4 to 5 cups; add to skillet along with frozen corn. Bring to a simmer over medium heat; cook until corn is tender. Stir in cream or milk and heat through. To serve, spoon over cooked rice. Makes 8 servings