Slow Cooker Street Corn Chicken
A creamy, flavorful dish featuring chicken, sweet corn, and tangy cheese, perfect for busy nights and family meals.
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.
Notes
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. Cool the dish to room temperature before storing in an airtight container for up to 3–4 days in the fridge. For longer storage, freeze in a freezer-safe container for up to 3 months.