Description
Experience a flavorful, hands-off meal with this creamy Slow Cooker Street Corn Chicken. Tender chicken breasts are slow-cooked to perfection with sweet corn, tangy lime juice, garlic, and a blend of Mexican-inspired spices. Finished with creamy cream cheese and salty Cotija for a restaurant-quality dish that is perfect for busy weeknights or stress-free meal prepping.
Ingredients
1 pound boneless, skinless chicken breasts or thighs
2 cups corn (fresh, frozen, or drained canned)
4 ounces cream cheese, softened
1/3 cup crumbled Cotija or feta cheese
Juice of 1 fresh lime
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Fresh cilantro for garnish
Extra Cotija for garnish
Lime wedges for serving
Instructions
Place the chicken breasts in the bottom of a 4 to 6-quart slow cooker.
Add the corn, minced garlic, chili powder, smoked paprika, and onion powder over the chicken.
Top with the softened cream cheese and the fresh lime juice.
Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
Remove the chicken and shred it using two forks.
Stir the sauce in the slow cooker until the cream cheese is fully emulsified and smooth.
Return the shredded chicken to the pot and toss it with the sauce.
Stir in the crumbled Cotija cheese.
Garnish with fresh cilantro and additional cheese before serving with lime wedges.
Notes
Use chicken thighs if you prefer a more tender, juicy outcome compared to breasts. If using canned corn, ensure it is thoroughly drained to prevent a watery sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 240
- Category: Chicken Dinner
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg