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Slow Cooker Street Corn Chicken Recipe

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3.8 from 48 reviews

This Slow Cooker Street Corn Chicken recipe brings together tender, seasoned chicken breasts and a creamy, spicy corn mixture inspired by Mexican street corn flavors. Cooked slowly with a blend of chili powder, paprika, garlic, and fresh lime, the dish is finished with tangy Cotija cheese and fresh cilantro, making it a comforting and flavorful meal that’s easy to prepare and perfect for weeknight dinners.

  • Total Time: 3 hours 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 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

Corn Mixture

  • 2 cans (15.25 ounces each) corn kernels, drained
  • 1 small jalapeño pepper, seeded and finely diced (optional)
  • 1 teaspoon garlic, minced
  • ½ cup chicken broth

Creamy Sauce

  • 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

Finishing Touches

  • ½ cup Cotija cheese, crumbled (plus more for serving)
  • ¼ cup fresh cilantro, chopped (plus more for garnish)
  • Lime wedges, for serving

Instructions

  1. Mix seasonings: In a small bowl, combine the chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper to create a well-balanced spice blend.
  2. Pat chicken dry, then season: Dry the chicken breasts with paper towels. Rub the prepared seasoning mixture evenly over both sides of each chicken breast.
  3. Place chicken, corn, and jalapeño in slow cooker: Arrange the seasoned chicken breasts at the bottom of a 6-quart slow cooker. Scatter the drained corn kernels, diced jalapeño (if using), and minced garlic over and around the chicken.
  4. Pour chicken broth: Pour the chicken broth evenly around the chicken and corn mixture. It’s not necessary for the broth to cover the chicken completely.
  5. Cook the chicken: Cover the slow cooker and cook on low for 3 to 4 hours or on high for 2 to 2½ hours, until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
  6. Remove chicken and whisk creamy sauce: Carefully remove the chicken breasts from the slow cooker and place them on a plate. In a separate medium bowl, whisk together mayonnaise, Mexican crema (or sour cream), lime juice, lime zest, chili powder, and paprika to create a tangy creamy sauce.
  7. Stir creamy sauce into corn mixture: Pour the creamy sauce into the slow cooker and stir it together with the corn, jalapeño, and cooking juices to combine all the flavors.
  8. Shred chicken and return: Shred the cooked chicken breasts using two forks and return the shredded chicken to the slow cooker. Stir everything to combine well and cook on low for an additional 10 to 15 minutes to heat through.
  9. Stir in cheese and cilantro: Add the crumbled Cotija cheese and most of the chopped cilantro into the mixture, stirring to incorporate the fresh and salty flavors.
  10. Serve and garnish: Transfer the street corn chicken to serving dishes, topping with additional Cotija cheese, cilantro, and lime zest. Serve with lime wedges on the side for extra brightness.

Notes

  • You can adjust the heat by adding or omitting the jalapeño based on your spice preference.
  • If Mexican crema is unavailable, sour cream is a great substitute.
  • Ensure the chicken is cooked to an internal temperature of 165°F for safe consumption.
  • Use fresh lime zest and juice for the best flavor impact in the creamy sauce.
  • This dish is great served with warm tortillas or over rice for a full meal.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/slow-cooker-street-corn-chicken-recipe/