Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow-Cooker-Street-Corn-Chicken-Recipe

Slow Cooker Street Corn Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 3-4 hours on low (or 2-2.5 hours on high)
  • Total Time: 0 hours
  • Yield: 4 servings 1x
  • Category: Main Dishes
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This Slow Cooker Street Corn Chicken offers an irresistible combination of flavors with tender chicken, fresh corn, and delicious spices. It’s perfect for a quick dinner or a comforting meal that’s easy to whip up at home!

Ingredients

Scale
  • 4 boneless skinless chicken breasts (about 2 pounds total)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 cans (15.25 ounces each) corn kernels, drained
  • 1 small jalapeño pepper, seeded, finely diced (optional)
  • 1 teaspoon garlic, minced
  • ½ cup chicken broth
  • ½ cup mayonnaise
  • ½ cup mexican crema or sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest, from about 1 lime, plus more for serving
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ cup cotija cheese, crumbled, plus more for serving
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • Lime wedges, for serving

Instructions

  1. Mix together the chili powder, paprika, garlic powder, cumin, kosher salt, and pepper in a small bowl.
  2. Pat the chicken dry and rub the seasoning mixture over both sides of the chicken.
  3. Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add the corn, jalapeño (if using), and minced garlic around and over the chicken.
  4. Pour the chicken broth around the chicken. The liquid does not need to cover the chicken.
  5. Cover and cook on low for 3 to 4 hours or on high for 2 to 2½ hours, until the chicken reaches an internal temperature of 165°F.
  6. Remove the chicken from the slow cooker and place it on a plate. In a medium bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika.
  7. Stir the creamy sauce into the corn mixture in the slow cooker.
  8. Shred the chicken and return it to the slow cooker. Stir to combine and cook on low for an additional 10 to 15 minutes until warmed through.
  9. Stir in the Cotija cheese and most of the cilantro. Top with extra Cotija, cilantro, and lime zest. Serve with lime wedges.

Notes

For a spicier dish, keep the seeds in the jalapeño.
Feel free to substitute Greek yogurt for a lighter version of the creamy sauce.
Serve with tortillas or over rice for a complete meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 5g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 85mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://emmahearthrecipes.com/slow-cooker-street-corn-chicken/