Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is the ultimate weeknight dinner that balances bold flavors with the comforting familiarity of a classic chicken dish. Picture juicy, tender chicken infused with a delightful blend of spices and nestled among sweet corn kernels and a creamy, zesty sauce. This recipe draws inspiration from the beloved street corn, bringing that delicious street food flavor right into your home without any fuss.

One of the best parts? You don’t have to spend hours at the stove. With the handy slow cooker, you can simply set it and forget it, freeing up your time for other important tasks or just to unwind after a long day. Just a few ingredients come together to create a crowd-pleaser that your family will request again and again. Trust me; this Slow Cooker Street Corn Chicken is worth every bit of your attention. Let’s dive into this heartwarming recipe!

How to Make Slow Cooker Street Corn Chicken

1. Prepare the Chicken: In a small bowl, mix together the 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Pat the chicken breasts dry and rub this seasoning mixture evenly over both sides to enhance the flavor.
2. Set Up the Slow Cooker: Place the seasoned chicken breasts in the bottom of a 6-quart slow cooker. Add the drained corn, diced jalapeño (if using), and 1 teaspoon minced garlic over and around the chicken.
3. Add the Liquid: Pour ½ cup chicken broth around the chicken in the slow cooker. It’s not necessary for the liquid to cover the chicken entirely; just make sure it’s there to keep everything moist.
4. Cook It: Cover your slow cooker and cook on low for 3 to 4 hours or high for 2 to 2½ hours, or until the chicken reaches an internal temperature of 165°F. You’ll know it’s done when it’s tender and easily shreds with a fork.
5. Make the Creamy Sauce: Carefully remove the chicken from the slow cooker and place it on a plate. In a separate medium bowl, whisk together ½ cup mayonnaise, ½ cup Mexican crema (or sour cream), 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 teaspoon chili powder, and ½ teaspoon paprika until well combined.
6. Combine Everything: Stir the creamy sauce into the corn mixture in the slow cooker, ensuring it’s mixed throughout.
7. Shred the Chicken: Shred the cooked chicken with two forks and return it to the slow cooker. Stir everything together and let it cook on low for an additional 10 to 15 minutes, just until warmed through.
8. Finish with Cheese and Herbs: Finally, stir in the ½ cup crumbled Cotija cheese and most of the ¼ cup chopped cilantro, saving some for garnish. Top with additional Cotija, cilantro, and lime zest for that fresh touch. Serve with lime wedges on the side for squeezing over the dish.

Storing & Reheating

To store any leftovers, allow the dish to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3 to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, reheat it in the microwave or on the stove over low heat until warmed through, taking care not to overheat it to preserve the flavors and texture. You might find that the sauce thickens slightly after refrigeration; a splash of chicken broth can help refresh its creamy consistency.

The flavors in this dish come together beautifully, so don’t hesitate to get a bit creative with your ingredients. Feel inspired to make it your own!

Recipe FAQs

Can I use frozen corn instead of canned corn?

Absolutely! Frozen corn can be a great substitute for canned corn. Just toss it in the slow cooker without thawing, and it will cook down nicely alongside the other ingredients.

How do I make this dish dairy-free?

For a dairy-free version of Slow Cooker Street Corn Chicken, substitute the mayonnaise and Mexican crema with dairy-free alternatives, like cashew cream or a dairy-free sour cream.

What can I serve with this dish?

This dish pairs beautifully with rice, quinoa, or even tortillas. For a lighter option, serve it over a bed of greens or with a fresh salad to balance the richness of the creamy sauce.

How can I adjust the spice level?

If you prefer a milder dish, simply omit the jalapeño pepper or use less chili powder. Conversely, to crank up the heat, add more jalapeño or incorporate a dash of cayenne pepper in the seasoning mix.

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• Slow Cooker Jambalaya

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Slow Cooker Street Corn Chicken

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• Author: Peter
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Slow Cooker
• Cuisine: Mexican

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Description

Slow Cooker Street Corn Chicken offers a burst of flavors with tender chicken, spices, and sweet corn, making it an ideal choice for a quick dinner or a comforting meal. Enjoy this flavorful dish with creamy sauce and fresh garnishes!

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Ingredients

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• 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
• 2 cans (15.25 ounces each) corn kernels, drained
• 1 small jalapeño pepper, seeded, finely diced (optional)
• 1 teaspoon garlic, minced
• ½ cup chicken broth
• 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
• ½ cup cotija cheese, crumbled, plus more for serving
• ¼ cup fresh cilantro, chopped, plus more for garnish
• Lime wedges, for serving

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Instructions

1. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper.
2. Pat the chicken breasts dry and evenly rub the seasoning mixture on both sides.
3. Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add corn, jalapeño (if using), and minced garlic around the chicken.
4. Pour the chicken broth into the slow cooker. The liquid does not need to cover the chicken entirely.
5. Cover the slow cooker and cook on low for 3 to 4 hours or on high for 2 to 2.5 hours, until the chicken reaches an internal temperature of 165°F.
6. Remove the chicken and set it on a plate. In a medium bowl, whisk mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika until smooth.
7. Stir the creamy sauce into the corn mixture in the slow cooker.
8. Shred the chicken and return it to the slow cooker, stirring to combine. Cook on low for an additional 10 to 15 minutes, until heated through.
9. Mix in the Cotija cheese and most of the cilantro. Garnish with more Cotija, cilantro, and lime zest. Serve with lime wedges.

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Notes

You can adjust the spice level by adding more jalapeño or chili powder if desired.
For extra flavor, consider marinating the chicken in the seasoning mixture for an hour before cooking.
Serve this dish with tortilla chips for added crunch!

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Nutrition

• Serving Size: 1 serving
• Calories: 395
• Sugar: 3g
• Sodium: 780mg
• Fat: 24g
• Saturated Fat: 5g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 29g
• Cholesterol: 95mg

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