Description
Slow Cooker Street Corn Chicken is a creamy and comforting Mexican-inspired dinner featuring tender shredded chicken cooked with sweet corn, cream cheese, cotija cheese, and a blend of spices. This easy slow cooker recipe requires minimal prep and yields a flavorful, juicy dish perfect for weeknight meals or meal prep.
Ingredients
Chicken
- 1 lb Boneless Chicken Breasts or Thighs (thighs for richer flavor, breasts for leaner)
- 2 cups Corn (fresh grilled, frozen, or canned)
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
Garnish
- Fresh Cilantro (optional)
Instructions
- Layer Ingredients: Place the boneless chicken breasts or thighs at the bottom of the slow cooker. Add the corn on top, then layer the cream cheese, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder without stirring.
- Cook: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is fully cooked, juicy, and easily shredded.
- Shred and Combine: Using two forks, shred the chicken directly in the slow cooker and stir all ingredients together until evenly combined. If the mixture is too thick, adjust the consistency with a splash of broth or milk.
- Serve: Spoon the creamy chicken mixture onto plates or bowls and garnish with fresh cilantro for an extra burst of flavor.
Notes
- Do not stir the ingredients before cooking to allow the cream cheese to melt properly.
- Frozen chicken can be used but will require an additional hour of cooking time.
- For a spicier dish, substitute chili powder with chipotle or cayenne powder.
- Use fresh lime juice for the best flavor.
- This recipe can be customized with vegan cheeses to make it dairy-free.
