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Slow Cooker Street Corn Chicken: A Creamy Crockpot Dinner
Jessica

Slow Cooker Street Corn Chicken

Tender shredded chicken, sweet corn, lime, chili, and creamy cheese come together in an easy slow cooker dinner.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 cups corn kernels frozen or canned and drained
  • 1/2 cup low-sodium chicken broth
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 cup cotija cheese crumbled
  • 2 tablespoons fresh cilantro chopped
  • 1 small jalapeño finely chopped and optional

Equipment

  • Slow cooker
  • Small mixing bowl
  • Forks for shredding

Method
 

  1. Season the chicken: Pat the chicken dry. Mix the chili powder, smoked paprika, cumin, salt, and pepper, then rub the mixture over both sides.
  2. Layer the slow cooker: Place the chicken inside and add the corn, garlic, jalapeño, and chicken broth around it.
  3. Cook: Cover and cook on low for 3 to 4 hours or high for 2 to 2 1/2 hours, until the chicken reaches 165°F and shreds easily.
  4. Make the sauce: Remove and shred the chicken. Whisk the sour cream, mayonnaise, and lime juice together.
  5. Combine: Stir the creamy mixture into the corn and cooking juices. Return the shredded chicken and cook for 10 to 15 minutes.
  6. Finish: Stir in the cotija cheese and cilantro. Taste and adjust the lime, salt, or chili powder before serving.

Notes

  • Drain canned corn well to prevent a watery sauce.
  • Use chicken thighs for an especially tender result.
  • Serve with rice, tortillas, avocado, lime wedges, or tortilla strips.
  • Store leftovers in the refrigerator for up to 3 days.