Slow Cooker Street Corn Chicken Recipe

Introduction

This Slow Cooker Street Corn Chicken is a flavorful and easy meal that combines tender chicken with the bold, creamy flavors of Mexican street corn. Perfect for busy days, it’s a comforting dish that’s ready with minimal effort and sure to please the whole family.

Ingredients

• 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 and finely diced (optional)
• 1 teaspoon garlic, minced
• ½ cup chicken broth
• ½ cup (115 g) mayonnaise
• ½ cup (104 g) 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. Step 1: In a small bowl, mix together 1 teaspoon chili powder, 1 teaspoon paprika, garlic powder, cumin, kosher salt, and black pepper to create the seasoning blend.
2. Step 2: Pat the chicken breasts dry and rub the seasoning mixture evenly over both sides.
3. Step 3: Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add the drained corn, diced jalapeño (if using), and minced garlic around and on top of the chicken.
4. Step 4: Pour the chicken broth around the chicken. It does not need to fully cover the chicken.
5. Step 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. Step 6: Remove the chicken from the slow cooker and set aside on a plate.
7. Step 7: In a medium bowl, whisk together mayonnaise, Mexican crema (or sour cream), fresh lime juice, lime zest, 1 teaspoon chili powder, and ½ teaspoon paprika to make the creamy sauce.
8. Step 8: Stir the creamy sauce into the corn mixture in the slow cooker until combined.
9. Step 9: Shred the cooked chicken using two forks and return it to the slow cooker. Stir to combine with the creamy corn mixture, then cook on low for an additional 10 to 15 minutes until warmed through.
10. Step 10: Stir in the crumbled Cotija cheese and most of the chopped cilantro.
11. Step 11: Serve topped with additional Cotija cheese, cilantro, lime zest, and lime wedges on the side.

Tips & Variations

• For a spicier kick, leave the jalapeño seeds in or add a pinch of cayenne pepper to the seasoning blend.
• You can substitute crema with sour cream if needed; Greek yogurt can also be used for a lighter option.
• Leftover chicken is great for tacos, salads, or burrito bowls.
• Use fresh corn kernels in season for an even more vibrant flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid drying out the chicken and creamy sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken in a covered skillet over low heat, adding the corn and other ingredients after the chicken is cooked, then simmering with the sauce. However, the slow cooker method ensures tender, juicy chicken with minimal effort.

What can I use instead of Cotija cheese?

If you can’t find Cotija cheese, feta or ricotta salata are good substitutes that provide a similar salty, crumbly texture.

Slow Cooker Street Corn Chicken Recipe

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★★★★★

4.5 from 105 reviews

• Author: anna
• Total Time: 3 hours 45 minutes
• Yield: 4 servings 1x

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Description

This Slow Cooker Street Corn Chicken is a creamy, flavorful dish featuring tender, slow-cooked chicken combined with corn, jalapeño, and a zesty Mexican-inspired sauce. Enhanced with Cotija cheese and fresh cilantro, it’s an easy and delicious meal perfect for any weeknight, offering a delightful twist on classic street corn flavors.

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Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 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

Vegetables and Broth

• 2 cans (15.25 ounces each) corn kernels, drained
• 1 small jalapeño pepper, seeded and finely diced (optional)
• 1 teaspoon garlic, minced
• ½ cup chicken broth

Creamy Sauce

• ½ cup (115 g) mayonnaise
• ½ cup (104 g) 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

Garnish

• ½ cup Cotija cheese, crumbled (plus more for serving)
• ¼ cup fresh cilantro, chopped (plus more for garnish)
• Lime wedges, for serving

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Instructions

1. Mix seasonings: In a small bowl, combine chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper to create a flavorful spice blend.
2. Pat chicken dry, then season: Use paper towels to pat the chicken breasts dry, then evenly rub the seasoning mixture over both sides of the chicken.
3. Place chicken, corn, and jalapeño in slow cooker: Arrange the seasoned chicken breasts in the bottom of a 6-quart slow cooker. Surround and top with drained corn kernels, finely diced jalapeño (if using), and minced garlic.
4. Pour chicken broth: Pour the chicken broth around the chicken in the slow cooker. The liquid does not need to fully cover the chicken.
5. Cook the chicken: Cover the slow cooker 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 (74°C).
6. Remove chicken and whisk creamy sauce: Take out the cooked chicken and place it on a plate. In a medium bowl, whisk together mayonnaise, Mexican crema (or sour cream), fresh lime juice, lime zest, chili powder, and paprika to make a creamy sauce.
7. Stir creamy sauce into slow cooker: Mix the prepared creamy sauce into the corn and jalapeño mixture inside the slow cooker.
8. Shred chicken and return to slow cooker: Shred the chicken breasts using two forks, then return the shredded chicken to the slow cooker. Stir to combine all ingredients well.
9. Warm through: Cook the combined mixture on low for an additional 10 to 15 minutes, allowing the flavors to meld and everything to heat through.
10. Stir in cheese and cilantro, then serve: Incorporate crumbled Cotija cheese and most of the chopped fresh cilantro into the dish. Serve topped with additional Cotija, cilantro, lime zest, and lime wedges on the side for squeezing.

Notes

• The jalapeño is optional and can be omitted or reduced if you prefer less heat.
• Mexican crema can be substituted with sour cream if unavailable.
• For best results, use a slow cooker that holds at least 6 quarts to allow proper cooking space.
• Allowing the dish to sit on the warm setting for 10-15 minutes after cooking can enhance flavors.
• Use fresh lime zest for the brightest citrus flavor; avoid pre-packaged lime zest.

• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: slow cooker chicken, street corn chicken, creamy chicken recipe, Mexican chicken slow cooker, Cotija cheese chicken, jalapeño chicken, comfort food, easy slow cooker recipe