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.
Ingredients
Scale
- 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
Instructions
- Mix the chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper in a small bowl.
- Pat the chicken dry and rub the spice mixture evenly on both sides of the chicken breasts.
- 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.
- Pour the chicken broth around the chicken; it doesn't need to cover the chicken completely.
- 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.
- 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.
- Stir the creamy sauce into the corn mixture in the slow cooker.
- 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.
- Mix in the Cotija cheese and most of the cilantro. Top with more Cotija, cilantro, and lime zest. Serve with lime wedges.
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.
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