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.
Ingredients
Scale
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
Instructions
- Mix seasonings: In a small bowl, combine chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper to create a flavorful spice blend.
- 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.
- 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.
- Pour chicken broth: Pour the chicken broth around the chicken in the slow cooker. The liquid does not need to fully cover the chicken.
- 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).
- 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.
- Stir creamy sauce into slow cooker: Mix the prepared creamy sauce into the corn and jalapeño mixture inside the slow cooker.
- 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.
- 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.
- 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
