Savory Slow-Cooker Street Corn Chicken
A creamy and flavorful slow-cooker chicken dish inspired by street corn, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts Sub with thighs for juicier results.
- 2 cups frozen corn Fire-roasted frozen corn adds a smoky edge.
- 1 tablespoon chili powder Adjust to taste; smoked paprika can replace if you want milder heat.
- 8 ounces cream cheese Soften slightly for easier incorporation; low-fat works in a pinch.
- 1 teaspoon cumin Coriander is a milder alternative.
- 2 tablespoons lime juice Fresh preferred; bottled is okay.
- 1/4 cup cilantro Omit if you don’t like cilantro or substitute parsley.
- 1 cup shredded cheese Queso fresco ideal; Monterey Jack or cheddar work well melted.
- 1/2 cup sour cream Greek yogurt can replace for a tangier, higher-protein swap.
Instructions
Preparation
- Pat chicken breasts dry and season lightly with salt and pepper.
- Place the chicken in the bottom of the slow cooker in a single layer.
- Scatter the frozen corn over and around the chicken.
- Sprinkle chili powder and cumin evenly over the top.
- Dollop the cream cheese in chunks across the corn and chicken.
- Spoon the sour cream over the cream cheese.
- Pour the lime juice over everything.
Cooking
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F and shreds easily.
- Remove the chicken to a cutting board and shred with two forks.
- Stir the shredded chicken back into the slow cooker so it soaks up the sauce.
- Fold in chopped cilantro and shredded cheese until melted and combined.
- Taste and adjust salt, lime, or chili powder as needed.
Serving
- Serve hot with extra lime wedges and any favorite toppings.
Notes
Best served over warm corn tortillas or rice. Reheats beautifully and can be frozen for later.