Slow Cooker Street Corn Chicken
This Slow Cooker Street Corn Chicken recipe is a delicious and easy meal bursting with the vibrant flavors of Mexican street corn. Tender shredded chicken is cooked with a creamy, zesty sauce and sweet corn, perfect for a satisfying weeknight dinner.
Equipment
- Slow cooker
- Small bowl
- Medium bowl
- Whisk
- Two forks
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 ½ cups chicken broth
- 8 oz cream cheese softened
- ½ cup sour cream or Greek yogurt
- 1 (15 oz) can can corn, drained, or frozen corn
- ¼ cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- ¼ cup cotija cheese, crumbled (or Parmesan)
- Pinch cayenne pepper optional, for extra heat
Instructions
Preparation
- Combine chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a small bowl.
- Rub the spice mixture generously over the chicken breasts or thighs.
Cooking
- Place seasoned chicken in the slow cooker and pour chicken broth over it.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is tender.
Finishing Touches
- Whisk softened cream cheese, sour cream (or Greek yogurt), lime juice, mayonnaise, and cayenne pepper (if using) in a bowl until smooth, about 30 minutes before cooking ends.
- Remove and shred the cooked chicken, then return it to the slow cooker along with the drained or frozen corn.
- Stir in the creamy mixture, fresh cilantro, and crumbled cotija cheese.
- Stir until combined and heated through for 10-15 minutes on HIGH, then serve.
Notes
For extra heat, add a pinch of cayenne pepper to the creamy base. This dish pairs well with tortillas, rice, or a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.