why make this recipe

This Slow Cooker Street Corn Chicken is easy and creamy. It gives you the taste of street corn with simple ingredients. The slow cooker makes the chicken tender. You get a warm, filling meal with little work.

introduction

This dish mixes corn, cream cheese, cotija, lime, and spices with chicken. You can use thighs for more flavor or breasts for a leaner meal. If you need basic slow cooker time tips, check this helpful guide on slow cooker cooking times for ribs, which also has good timing ideas for other meats.

how to make Slow Cooker Street Corn Chicken

Season the chicken with chili powder, smoked paprika, and onion powder.
Place the chicken in the slow cooker.
Add corn, minced garlic, cream cheese, and half the cotija cheese.
Cook on low for 4–6 hours or on high for 2–3 hours, until the chicken is tender.
Remove the chicken and shred it with two forks.
Return the shredded chicken to the slow cooker and mix with the creamy corn.
Stir in lime juice and add more cotija cheese on top.
A simple note about liquid: some recipes add a splash of broth, and you can read about using liquid in slow cookers for guidance at using liquid in the slow cooker.

Ingredients :

1 lb Boneless Chicken Breasts/Thighs (Thighs for richer flavor, breasts for a leaner option.)
2 cups Corn (Fresh grilled, frozen, or canned corn.)
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 Lime Juice (Freshly squeezed preferred.)
2 cloves Garlic (Minced, jarred can be used.)
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.)

Directions :

Preparation

Prep the garlic and squeeze the lime.
Season the chicken with chili powder, smoked paprika, and onion powder.
Add chicken, corn, cream cheese, and half the cotija to the slow cooker.
Cook on low 4–6 hours or high 2–3 hours. Check chicken for doneness.
Shred chicken and mix back with the corn and cheeses. Stir in lime juice.
Top with remaining cotija and fresh cilantro before serving.

how to serve Slow Cooker Street Corn Chicken

Serve hot over rice, quinoa, or in tortillas. Add extra lime wedges and cilantro on the side. You can also spoon it over a salad for a warm topping.

how to store Slow Cooker Street Corn Chicken

Cool the dish to room temperature. Put it in an airtight container. Store in the fridge for up to 3–4 days. Reheat on low in a pan or microwave. For longer storage, freeze up to 2 months. Thaw in the fridge before heating.

tips to make Slow Cooker Street Corn Chicken

Use thighs for more flavor and juice.
If you want more creaminess, add a splash of milk or broth before serving.
For more charred corn flavor, grill the corn first.
To make a full meal, serve with beans; try a simple slow cooker pinto beans recipe as a side.
Taste and add more lime or salt at the end.

variation (if any)

Make it spicy: add cayenne or chipotle powder.
Make it vegan: use tofu or jackfruit, vegan cream cheese, and vegan cotija alternative.
Make it lighter: use chicken breasts and reduce cream cheese to 2 oz, then add a splash of Greek yogurt at the end.

FAQs

Q: Can I use frozen corn?
A: Yes. Use frozen corn straight from the bag. No need to thaw.

Q: Do I need to add water or broth?
A: Not always. The cream cheese and corn give moisture. Add a splash of broth if you want more sauce.

Q: How do I know the chicken is done?
A: The chicken should shred easily with a fork and reach 165°F (74°C) internal temperature.

Q: Can I double the recipe?
A: Yes. Use a bigger slow cooker and increase time slightly if needed.

Q: Can I make this on the stove?
A: Yes. Cook chicken in a pot, add corn and cream cheese, and simmer until done. Shred and combine.