Slow Cooker Street Corn Chicken Recipe

Introduction

Slow Cooker Street Corn Chicken is a creamy, flavorful dish that combines tender shredded chicken with the smoky, tangy flavors of Mexican street corn. It’s perfect for a hands-off meal that’s both comforting and easy to prepare.

Ingredients

• 1 lb boneless chicken breasts or thighs (thighs for richer flavor, breasts for a leaner option)
• 2 cups corn (fresh grilled, frozen, or canned)
• 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 (freshly squeezed lime juice 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 for garnish (optional)

Instructions

1. Step 1: Place the boneless chicken breasts or thighs in the bottom of the slow cooker in an even layer.
2. Step 2: Add the corn, cream cheese, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top of the chicken without stirring.
3. Step 3: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is juicy and shreds easily.
4. Step 4: Once cooked, shred the chicken directly in the slow cooker using two forks, then stir all the ingredients together to combine.
5. Step 5: If the mixture seems too thick, adjust the consistency by adding a little broth or milk as desired.
6. Step 6: Serve topped with fresh cilantro for an extra burst of flavor, if using.

Tips & Variations

• For a spicier version, add extra chili powder or a pinch of cayenne pepper.
• Try using frozen corn if fresh or grilled is unavailable; just thaw before layering.
• Substitute cotija cheese with feta for a similar tangy flavor.
• For a vegan twist, use plant-based cream cheese and tofu or a meat substitute instead of chicken.
• Add a splash of chicken broth to ensure the sauce stays creamy and not too thick.

Storage

Store leftover street corn chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk to help loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, frozen chicken can be used but it will increase the cooking time slightly. Make sure to cook until the chicken is fully cooked and shreds easily.

Can I prepare this recipe without a slow cooker?

Yes, you can cook the chicken and corn mixture in a covered pot on low heat on the stove or bake it in a covered dish at 350°F (175°C) until the chicken is cooked through and tender.

Slow Cooker Street Corn Chicken Recipe

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★★★★★

4.7 from 86 reviews

This Slow Cooker Street Corn Chicken recipe combines tender boneless chicken breasts or thighs with creamy, cheesy, and tangy flavors inspired by Mexican street corn. Cooked slowly in a crockpot with corn, cream cheese, cotija cheese, lime juice, garlic, and spices, the chicken becomes juicy and easy to shred, creating a rich and comforting dish perfect for busy days or casual dinners.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 4-5 hours on low or 2-3 hours on high
• Total Time: 4 hours 10 minutes to 5 hours 10 minutes (low) or 2 hours 10 minutes to 3 hours 10 minutes (high)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

For the Chicken

• 1 lb Boneless Chicken Breasts or Thighs (thighs for richer flavor, breasts for leaner option)
• 2 cups Corn (fresh grilled, frozen, or canned)

For the Sauce

• 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, juiced (freshly squeezed preferred)
• 2 cloves Garlic, minced (jarred can be used)
• 1/2 tsp Chili Powder (chipotle or cayenne for more heat)
• 1/2 tsp Smoked Paprika
• 1/2 tsp Onion Powder

For Garnish

• Fresh Cilantro (optional)

Instructions

1. Layer Ingredients: Place the boneless chicken breasts or thighs at the bottom of your slow cooker. Layer the corn evenly over the chicken, followed by dollops of cream cheese, cotija cheese, freshly squeezed lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top without stirring.
2. Cook: Cover the slow cooker and set it to LOW for 4-5 hours or HIGH for 2-3 hours. Cook until the chicken is juicy and shreds easily with a fork.
3. Shred and Combine: Once cooked, shred the chicken directly in the pot using two forks. Mix all the ingredients thoroughly to combine the flavors. If needed, add a little broth or milk to adjust the sauce consistency to your liking.
4. Serve: Garnish with fresh cilantro if desired and serve warm. This dish pairs well with tortillas, rice, or as a protein-packed filling for tacos and salads.

Notes

• You can substitute chicken breasts for thighs depending on your preference for leaner or richer flavors.
• Use fresh grilled corn for the most authentic flavor, but frozen or canned corn works well too.
• For a vegan or dairy-free option, swap cream cheese and cotija cheese for plant-based alternatives.
• Adjust chili powder amount based on your preferred spice level.
• Mix in a splash of chicken broth or milk after shredding if you want a creamier consistency.

Keywords: slow cooker chicken, street corn chicken, crockpot recipes, Mexican chicken, shredded chicken, creamy chicken recipes