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Slow-Cooker Street Corn Chicken in a white bowl with cilantro.

Slow-Cooker Street Corn Chicken

Tender chicken breasts slow-cooked with sweet corn, zesty spices, and cream cheese for an easy, family-friendly dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless chicken breasts
  • 2 cups frozen corn
  • 1 tablespoon chili powder
  • 8 oz cream cheese block style
  • 1 teaspoon cumin
  • 2 tablespoons lime juice fresh preferred
  • 1/4 cup cilantro for serving
  • 1 cup shredded cheese for serving
  • 1/2 cup sour cream for serving

Equipment

  • Slow Cooker

Method
 

  1. Spray the slow cooker with nonstick cooking spray to prevent sticking.
  2. Place the boneless chicken breasts at the bottom of the slow cooker in a single layer.
  3. In a medium bowl, combine the frozen corn, chili powder, cumin, and lime juice. Toss to coat the corn evenly.
  4. Pour the corn mixture evenly over the chicken in the slow cooker.
  5. Top the mixture with blocks of cream cheese.
  6. Cover the slow cooker and set it to low. Cook for about 6 hours, until the chicken is tender and shreds easily.
  7. Once cooked, shred the chicken in the pot and mix with the creamy corn mixture. Serve hot with cilantro, shredded cheese, and sour cream.

Notes

For a spicier kick, add diced jalapenos to the corn mixture. Leftovers store well in the fridge for 4 days.
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