Description
Slow Cooker Street Corn Chicken is a flavorful, creamy dish combining tender shredded chicken with a zesty street corn-inspired sauce. This recipe uses simple spices, canned and frozen corn, peppers, and a blend of creamy ingredients cooked low and slow for a comforting meal perfect for tacos, bowls, or dipping with tortillas.
Ingredients
Scale
Chicken and Spices
- 2 lb (900 g) boneless, skinless chicken breasts or thighs, trimmed
- 1 tbsp olive oil
- 1 ½ tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
Corn and Vegetables
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 cup frozen corn
- 1 small red bell pepper, diced
- 1 jalapeño, seeded and finely minced (optional seeds for heat)
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
Liquids and Dairy
- 1 cup low-sodium chicken broth
- 4 oz (115 g) cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ¼ cups crumbled cotija cheese (or queso fresco or feta), divided
Fresh and Finishing Ingredients
- 1 ½ tbsp fresh lime juice (about 1 lime), plus extra lime wedges for serving
- ¼ cup chopped fresh cilantro, plus extra for garnish
- ½ tsp smoked paprika (for finishing)
- ¼ tsp chili powder (for finishing)
- 1 cup shredded Mexican blend cheese or sharp cheddar (optional)
Optional Toppings and Serving
- Warm tortillas or tortilla chips
- Sliced radishes
- Additional jalapeño slices
- Extra cotija cheese
- Hot sauce
Instructions
- Prep the chicken: Pat the chicken breasts dry with paper towels, then rub them with olive oil. In a small bowl, mix 1 tsp salt, ½ tsp pepper, chili powder, smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper (if using). Sprinkle this spice mix evenly over both sides of the chicken, pressing lightly to adhere.
- Build the flavor base in the slow cooker: Add the drained canned corn and frozen corn to the bottom of the slow cooker. Stir in the diced red bell pepper, minced jalapeño, minced garlic, and diced onion. Pour in the chicken broth and mix to combine. Sprinkle the remaining ½ tsp salt and ½ tsp pepper over the mixture.
- Add the chicken: Lay the seasoned chicken pieces on top of the corn and vegetable mixture in a single layer. Cover the slow cooker with the lid.
- Cook the chicken: Cook on LOW for 4–6 hours, or on HIGH for 2½–3½ hours. The chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F (74°C).
- Shred the chicken: Remove the chicken to a large bowl or cutting board and shred with two forks into bite-size pieces. Set aside while finishing the sauce.
- Make the creamy street corn sauce: Add the cubed cream cheese, sour cream, and mayonnaise to the hot corn mixture in the slow cooker. Stir until the cream cheese begins to melt and the mixture is mostly smooth. If needed, cover and let sit on HIGH for 5–10 minutes, then stir again until fully melted. Stir in 1 cup of crumbled cotija cheese, lime juice, and chopped cilantro. Taste and adjust seasoning as needed.
- Add the shredded chicken back: Return the chicken to the slow cooker and stir to coat with the creamy street corn mixture. If desired, add the shredded Mexican blend or cheddar cheese and stir until melted. Cover and cook on LOW for 10–15 minutes to meld flavors and thicken the mixture slightly.
- Finish and garnish: Switch the slow cooker to WARM. Sprinkle with the reserved ¼ cup cotija cheese and dust with finishing smoked paprika and chili powder. Garnish with extra chopped cilantro and jalapeño slices if desired.
- Serve: Spoon into bowls as a main dish or use as filling for tacos, burritos, or nachos. Serve with warm tortillas or chips, lime wedges, hot sauce, sliced radishes, extra cotija, and cilantro for authentic street corn flavor.
Notes
- For more heat, leave some jalapeño seeds in the mixture or add sliced jalapeños as garnish.
- Chicken thighs can be substituted for breasts and will yield a juicier result.
- Using both canned and frozen corn provides a nice texture contrast; adjust amounts based on preference.
- If you prefer a thicker sauce, cook the mixture uncovered for a few extra minutes after adding cream cheese.
- This recipe is great for meal prep and reheats well in the microwave or stovetop.
- For a lower-fat option, use reduced-fat cream cheese, sour cream, and mayonnaise.
