why make this recipe
Slow Cooker Street Corn Chicken gives you a creamy, tasty meal with little work. It mixes sweet corn, soft chicken, and tangy cheese. Use a slow cooker and come back to a warm, ready dish. It is great for busy nights and for feeding a family.
introduction
This dish uses simple ingredients and slow cooking to build flavor. The cream cheese makes it rich. Lime and cotija add brightness. You can use chicken breasts for lean meat or thighs for more flavor. The recipe is forgiving and easy to change.
how to make Slow Cooker Street Corn Chicken: Creamy Comfort in Every Bite
- Put the chicken in the slow cooker.
- Add the corn, minced garlic, chili powder, smoked paprika, and onion powder.
- Cut the cream cheese into pieces and add them on top.
- Squeeze the lime juice over the mixture.
- Cover and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Put the shredded chicken back in the slow cooker.
- Stir in most of the cotija cheese and chopped cilantro if you like.
- Taste and add salt or more lime if needed. Serve hot with extra cotija on top.
Ingredients :
- 1 lb Boneless Chicken Breasts/Thighs (Thighs for richer flavor, breasts for a leaner option.)
- 2 cups Corn (Fresh grilled, frozen, or canned corn.)
- 4 oz Cream Cheese (Can use vegan alternatives like Tofutti or Kite Hill.)
- 1/3 cup Cotija Cheese (Feta works as a substitute.)
- 1 lime Lime Juice (Freshly squeezed preferred.)
- 2 cloves Garlic (Minced, jarred can be used.)
- 1/2 tsp Chili Powder (Chipotle or cayenne can be used for more heat.)
- 1/2 tsp Smoked Paprika (Adds smokiness.)
- 1/2 tsp Onion Powder
- Fresh Cilantro (Optional.)
Directions :
Preparation
- Trim any fat from the chicken if needed.
- If using frozen corn, thaw it. If using canned corn, drain it.
- Mince the garlic and squeeze the lime.
(See "how to make" above for cook times and final stirring.)
how to serve Slow Cooker Street Corn Chicken: Creamy Comfort in Every Bite
Serve it over rice, in warm tortillas, or on a bed of greens. Add extra cotija and a wedge of lime at the table. It also works well with a side of beans or a simple salad.
how to store Slow Cooker Street Corn Chicken: Creamy Comfort in Every Bite
Cool the dish to room temperature. Put it in an airtight container. Store in the fridge for up to 3–4 days. Reheat in the microwave or on low heat in a pan. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
tips to make Slow Cooker Street Corn Chicken: Creamy Comfort in Every Bite
- Use thighs for more moist, rich meat. Use breasts for leaner meat.
- Cut cream cheese into pieces so it melts faster.
- Taste before adding salt. Cotija and canned corn can add saltiness.
- Add cilantro at the end to keep it bright and fresh.
- For a smoky kick, use chipotle powder instead of regular chili powder.
variation (if any)
- Make it spicy: add 1/4–1/2 tsp cayenne or some chopped jalapeño.
- Make it creamy and tomato-based: add a can of diced tomatoes with green chiles.
- Make it dairy-free: use vegan cream cheese and skip cotija, or use a vegan feta.
FAQs
Q: Can I use frozen chicken?
A: Yes. Cook time will be longer and it is safer to start with thawed chicken if possible. If using frozen, add 1–2 hours on low.
Q: Can I add other vegetables?
A: Yes. Bell peppers or diced onions work well. Add softer vegetables late or they will get very soft.
Q: How do I prevent the chicken from drying out?
A: Cook on low and do not overcook. Use thighs for more juice. Shred chicken back into the sauce so it soaks up moisture.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and increase cook time slightly if the pot is very full.
Q: Do I need to brown the chicken first?
A: No. Browning adds flavor but is not needed. The slow cooker builds flavor while it cooks.
Conclusion
This Slow Cooker Street Corn Chicken is an easy and tasty meal you can set and forget. For a similar corn-forward slow cooker idea, you can compare this to a chipotle corn chowder slow cooker recipe. If you want another take on crockpot Mexican street corn chicken, see this easy family recipes version for more tips. For one more crock pot street corn chicken variation, check the recipe posted at Cooks Well With Others.
Slow Cooker Street Corn Chicken
Ingredients
Main Ingredients
- 1 lb Boneless Chicken Breasts/Thighs Use thighs for richer flavor, breasts for a leaner option.
- 2 cups Corn Fresh grilled, frozen, or canned corn.
- 4 oz Cream Cheese Can use vegan alternatives like Tofutti or Kite Hill.
- 1/3 cup Cotija Cheese Feta works as a substitute.
- 1 lime Lime Juice Freshly squeezed preferred.
- 2 cloves Garlic Minced, jarred can be used.
Spices
- 1/2 tsp Chili Powder Chipotle or cayenne can be used for more heat.
- 1/2 tsp Smoked Paprika Adds smokiness.
- 1/2 tsp Onion Powder
Garnish (Optional)
- Fresh Cilantro Optional.
Instructions
Preparation
- Trim any fat from the chicken if needed.
- If using frozen corn, thaw it. If using canned corn, drain it.
- Mince the garlic and squeeze the lime.
Cooking
- Put the chicken in the slow cooker.
- Add the corn, minced garlic, chili powder, smoked paprika, and onion powder.
- Cut the cream cheese into pieces and add them on top.
- Squeeze the lime juice over the mixture.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Put the shredded chicken back in the slow cooker.
- Stir in most of the cotija cheese and chopped cilantro if you like.
- Taste and add salt or more lime if needed. Serve hot with extra cotija on top.
