Amazingly Easy Slow Cooker Street Corn Chicken for Dinner (Print Version)
How to make Slow Cooker Street Corn Chicken with tender chicken, creamy elote-style corn, and a zesty sauce that's perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Main Course
# Ingredients:
→ Main Components
01 -
2 lbs boneless, skinless chicken breasts
02 -
16 oz (about 3 cups) frozen corn kernels
03 -
8 oz cream cheese, softened
04 -
1 cup chicken broth, low-sodium
→ Aromatics & Flavor Builders
05 -
1 small red onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 jalapeño, seeded and minced
08 -
1/4 cup fresh lime juice
09 -
1/2 cup sour cream
10 -
1 tablespoon chipotle in adobo sauce, minced
→ Seasonings
11 -
1 tablespoon chili powder
12 -
1 teaspoon ground cumin
13 -
1 teaspoon smoked paprika
→ Finishing & Toppings
14 -
1/2 cup crumbled Cotija cheese
15 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Start by finely dicing your red onion, mincing garlic, and seeding/mincing the jalapeño. Ensure cream cheese is softened for easy blending later. This quick prep sets the stage for our amazing Slow Cooker Street Corn Chicken – Easy Mexican-Inspired.
02 -
In your slow cooker, combine softened cream cheese, chicken broth, sour cream, fresh lime juice, and chipotle in adobo. Add chili powder, cumin, and smoked paprika. Whisk until mostly smooth; don't worry about perfect emulsification yet.
03 -
Nestle the boneless, skinless chicken breasts into the sauce. Then, add the diced red onion, minced garlic, jalapeño, and frozen corn kernels. Stir everything gently to ensure the chicken is well-coated in the flavorful sauce for this Slow Cooker Street Corn Chicken.
04 -
Cover your slow cooker and cook on low for 5-6 hours, or on high for 3-4 hours. The chicken is done when it's easily shredded with two forks. Avoid overcooking to keep the chicken tender and juicy.
05 -
Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the creamy corn sauce. Gently fold in half of the crumbled Cotija cheese for extra richness.
06 -
Ladle generous portions of the Slow Cooker Street Corn Chicken – Easy Mexican-Inspired into bowls. Garnish with fresh chopped cilantro and the remaining crumbled Cotija cheese. Serve warm with tortillas, rice, or as a delicious standalone meal.
# Notes:
01 -
Avoid overcooking chicken; cook until it easily shreds with two forks to keep it tender and juicy.
02 -
Store leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.
03 -
Chicken thighs are an excellent substitute for breasts, offering even more tender and juicy results.
04 -
Serve warm with fresh cilantro, a squeeze of lime, and warm tortillas or cilantro-lime rice.
05 -
Prep diced aromatics and whisked sauce ingredients a day in advance for faster cooking.
# Tools You'll Need:
01 -
Slow cooker
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
05 -
measuring spoons
06 -
whisk
07 -
forks
08 -
serving bowls
09 -
airtight containers
# Nutrition Facts (Per Serving):
Calories: 395
Total Fat: 20g
Total Carbohydrate: 15g
Protein: 41g