Slow Cooker Street Corn Chicken

This dish combines tender chicken with a creamy corn sauce that will transport your taste buds straight to a bustling Mexican street corner.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 lb Boneless Chicken Breasts/Thighs Thighs for richer flavor, breasts for leaner option
2 cups Corn Fresh grilled, frozen, or canned
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 Juice, freshly squeezed preferred
2 cloves Garlic Minced
1/2 tsp Chili Powder Chipotle or cayenne can be used for more heat
1/2 tsp Smoked Paprika Adds smokiness
1/2 tsp Onion Powder
Fresh Cilantro Optional garnish

Equipment

Slow Cooker

Method

Layer the boneless chicken breasts or thighs in the bottom of the slow cooker.
Layer the corn, cream cheese, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top of the chicken. Do not stir before cooking.
Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is juicy and shreds easily.
Once cooked, shred the chicken directly in the pot with two forks and stir everything together to combine. Adjust consistency with broth or milk if desired.
Serve topped with fresh cilantro.

Notes

Avoid stirring ingredients before cooking to allow the cream cheese to melt properly into a sauce. Frozen chicken can be used; add an additional hour to the cooking time.