Slow Cooker Street Corn Chicken
This creamy slow cooker chicken combines sweet corn, lime, chili, Cotija cheese, and tender shredded chicken for an easy Mexican-inspired crockpot dinner.
Equipment
- 6-quart slow cooker
- Mixing bowl
- Measuring spoons
- Two forks
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 cups sweet corn Fresh, frozen, or drained canned corn
- 1 small red onion Finely chopped
- 3 cloves garlic Minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese Cut into cubes
- 1/3 cup sour cream
- 1/4 cup chicken broth
- 1 whole lime Juiced
- 1/2 cup Cotija cheese Crumbled
- 1 whole jalapeño Thinly sliced, optional
- 1/4 cup fresh cilantro Chopped
Instructions
- Place the chicken in the slow cooker. Sprinkle with chili powder, smoked paprika, cumin, salt, and black pepper.
- Add the corn, red onion, garlic, and chicken broth. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the chicken is tender.
- Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese, cover, and cook for 10 to 15 minutes until softened. Stir until creamy.
- Turn off the slow cooker. Stir in the sour cream and lime juice. Taste and adjust the seasoning.
- Top with Cotija cheese, jalapeño, and fresh cilantro. Serve with rice, tortillas, or a green salad.
Notes
- Add sour cream after cooking to keep the sauce smooth.
- Use chicken thighs for a richer, juicier result.
- Store leftovers in the refrigerator for up to 3 days.