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A close-up of slow cooker street corn chicken, garnished with fresh cilantro and cotija cheese.

Classic Slow Cooker Street Corn Chicken

This recipe features tender chicken thighs cooked in a slow cooker with a flavorful street corn-inspired sauce, finished with cilantro and Cotija cheese. It's an easy and versatile meal perfect for various uses.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • slow cooker
  • forks

Ingredients
  

Main

  • 2 pounds boneless, skinless chicken thighs
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 16 ounces frozen corn no need to thaw
  • 1 can diced green chiles undrained
  • 1/2 cup chicken broth
  • 4 ounces cream cheese softened
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice from 1-2 limes
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup crumbled Cotija cheese Feta is a good substitute

Instructions
 

Preparation

  • Pat the chicken thighs dry, then mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl to create a spice blend. Rub the spice blend thoroughly over the chicken thighs.
  • Place the seasoned chicken in the slow cooker, then scatter frozen corn and diced green chiles over it. Pour in the chicken broth.
  • Cook on high for 3-4 hours or low for 6-8 hours until the chicken is very tender.
  • Shred the cooked chicken in the slow cooker with two forks, then stir in softened cream cheese, mayonnaise, and fresh lime juice until creamy.
  • Mix in most of the crumbled Cotija cheese, reserving some for garnish.
  • Serve the chicken and corn mixture in dishes, garnishing with extra cilantro and Cotija cheese if desired.

Notes

For best flavor, marinate the chicken with the spices for at least 30 minutes before cooking. This dish can be served in tortillas as tacos, over rice, or even as a dip with tortilla chips. Adjust spice levels to your preference by adding more or less chili powder and green chiles. This recipe makes excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3-4 days.