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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken

Emily
Creamy Slow Cooker Street Corn Chicken with tender chicken, sweet corn, and bold spices. Easy, cozy, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner
Cuisine Mexican-Inspired
Servings 6 servings
Calories 380 kcal

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife
  • Mixing spoon
  • MEASURING CUPS

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 2 cups corn kernels frozen or canned and drained
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup Monterey Jack cheese shredded
  • 1/3 cup cotija cheese crumbled
  • 2 tablespoons cilantro chopped
  • 1 lime lime juice

Instructions
 

  • Add the chicken, corn, onion, garlic, chili powder, smoked paprika, cumin, salt, pepper, and chicken broth to the slow cooker.
  • Cover and cook on low for 5 to 6 hours, until the chicken is tender and fully cooked.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the cream cheese, sour cream, Monterey Jack, cotija, cilantro, and lime juice until creamy.
  • Let the mixture rest on warm for 10 to 15 minutes, then serve with your favorite toppings.

Notes

  • Use softened cream cheese for the smoothest sauce.
  • Finish with lime juice for a brighter flavor.
  • Add jalapeño if you want more heat.
  • Serve with rice, tortillas, or chips.
Keyword Slow Cooker Street Corn Chicken