Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is a delightful meal that brings all the flavor of your favorite street corn to the dinner table without any fuss. Tender chicken breasts simmered with sweet corn, zesty spices, and a creamy sauce create a dish that’s both comforting and vibrant. The best part? You can set it and forget it! Just let your trusty slow cooker do the magic while you go about your day.

I first stumbled upon this recipe on a busy weekday, craving something different yet easy to prepare. The thought of combining juicy chicken with the bold flavors of street corn instantly piqued my curiosity. Fast-forward a few hours, and the aroma wafting from the kitchen had everyone at home eagerly asking, “What’s for dinner?” This dish not only fills the belly but also brightens up the dining experience, making it a family favorite. Join me in creating this sensational meal that’s both simple and packed with flavor!

How to Make Slow Cooker Street Corn Chicken

1. Spice It Up: In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. This spice mix is the flavor base for your chicken.
2. Prep the Chicken: Pat the 4 boneless skinless chicken breasts dry with paper towels and rub the seasoning mixture evenly over both sides to coat well.
3. Layer Ingredients: Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add 2 cans of drained corn kernels, the diced jalapeño (if you’re using it), and 1 teaspoon minced garlic around and over the chicken.
4. Add Moisture: Pour in ½ cup chicken broth around the chicken. Remember, the liquid doesn’t need to cover the chicken; it will cook down to keep the chicken moist and flavor-rich.
5. Slow Cook: Cover and cook on low for 3 to 4 hours or high for 2 to 2½ hours, or until the chicken reaches an internal temperature of 165°F.
6. Make the Sauce: Once the chicken is cooked, remove it from the slow cooker and place it on a plate. In a medium bowl, whisk together ½ cup mayonnaise, ½ cup Mexican crema (or sour cream), 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon chili powder, and ½ teaspoon paprika until smooth.
7. Combine: Stir the creamy sauce into the corn mixture in the slow cooker to meld those delicious flavors.
8. Shred the Chicken: Shred the cooked chicken into bite-sized pieces and return it to the slow cooker. Stir to mix all the ingredients and code them in that creamy goodness. Cook on low for an additional 10 to 15 minutes to warm everything through.
9. Finish with Cheese and Herbs: Stir in ½ cup cotija cheese and most of the chopped cilantro. When ready to serve, garnish with more cotija cheese, cilantro, and a sprinkle of lime zest. Lime wedges on the side, of course!

Storing & Reheating

To store any leftovers, allow them to cool completely before transferring them to an airtight container, where they’ll keep in the refrigerator for up to 3 days. If you’d like to freeze them, portion the chicken into freezer-safe bags or containers and freeze for up to 3 months. When reheating, a quick 3-5 minutes in the microwave or warming back in the slow cooker should do the trick, though be aware the texture may change slightly. Refreshing it with a squeeze of lime before serving can brighten the flavor!

There’s something about Slow Cooker Street Corn Chicken that makes it feel like a cozy hug on a plate. With its creamy texture and vibrant flavors, you’ll want to keep coming back for more, experimenting with different toppings or sides. Enjoy the journey of cooking and don’t be afraid to make it your own!

Recipe FAQs

Can I use frozen corn instead of canned corn?

Yes! Frozen corn can be substituted for canned corn. Just make sure to add it directly to the slow cooker without thawing, as it will cook down beautifully during the slow cooking process.

Can I make this dish ahead of time?

Absolutely! You can prep all the ingredients and store them in the refrigerator separately. Combine and cook in the slow cooker on the day you’d like to serve it. This is perfect for a stress-free dinner.

What can I serve with this dish?

This dish pairs wonderfully with tortilla chips, over rice, or alongside a fresh salad. You could also serve it with crusty bread to soak up that delicious creamy sauce!

How can I make this dish lighter?

To lighten this recipe, consider using Greek yogurt instead of mayonnaise or sour cream. You may also use skinless chicken thighs for juiciness with less fat or skip the cheese topping.

More Main Dishes Recipes

• Mexican Street Corn White Chicken Chili (Tex-Mex Style)

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Slow Cooker Street Corn Chicken

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Slow Cooker
• Cuisine: Mexican

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Description

This Slow Cooker Street Corn Chicken is bursting with flavor and incredibly easy to prepare! Made with tender chicken, sweet corn, and a creamy sauce, it’s a quick and satisfying meal for busy weeknights or cozy gatherings.

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Ingredients

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• 4 boneless skinless chicken breasts (about 2 pounds total)
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cans (15.25 ounces each) corn kernels, drained
• 1 small jalapeño pepper, seeded, finely diced (optional)
• 1 teaspoon garlic, minced
• ½ cup chicken broth
• ½ cup mayonnaise
• ½ cup mexican crema or sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest, from about 1 lime, plus more for serving
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ cup cotija cheese, crumbled, plus more for serving
• ¼ cup fresh cilantro, chopped, plus more for garnish
• Lime wedges, for serving

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Instructions

1. Mix the chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper in a small bowl.
2. Pat the chicken dry and rub the spice mixture evenly on both sides of the chicken breasts.
3. Place the seasoned chicken in the bottom of a 6-quart slow cooker. Surround the chicken with the corn, jalapeño (if using), and minced garlic.
4. Pour the chicken broth around the chicken; it doesn't need to cover the chicken completely.
5. Cover and cook on low for 3 to 4 hours or high for 2 to 2½ hours, until the chicken's internal temperature reaches 165°F.
6. Take the chicken out of the slow cooker and place it on a plate. In a medium bowl, whisk together the mayonnaise, crema or sour cream, lime juice, lime zest, chili powder, and paprika.
7. Stir the creamy sauce into the corn mixture in the slow cooker.
8. Shred the chicken and return it to the slow cooker. Stir to combine and cook on low for an additional 10 to 15 minutes until warmed through.
9. Mix in the Cotija cheese and most of the cilantro. Top with more Cotija, cilantro, and lime zest. Serve with lime wedges.

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Notes

For extra heat, leave some of the seeds from the jalapeño in the mixture.
Ensure the chicken is cooked until it reaches a safe internal temperature of 165°F.
This dish can be served in tortillas or over rice for a complete meal.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

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