Slow Cooker Street Corn Chicken
Deliciously creamy, tangy, and smoky slow-cooked chicken combined with street corn flavors — perfect for busy weeknights.
Ingredients
For the Chicken
- 1 lb boneless chicken breasts or thighs Thighs provide a richer flavor.
- 2 cups corn Fresh, frozen, or drained canned corn can be used.
- 4 oz cream cheese Room temperature for easier mixing.
- 1/3 cup cotija cheese Crumbled feta is a good substitute.
- 1 unit lime Use fresh lime juice for best flavor.
- 2 cloves garlic Minced fresh or jarred garlic is fine.
- 1/2 tsp chili powder Use chipotle or cayenne for extra heat.
- 1/2 tsp smoked paprika Adds smokiness to the dish.
- 1/2 tsp onion powder Complements the savory flavors.
- to taste salt and pepper For seasoning.
- fresh cilantro Optional, for garnish.
Instructions
Preparation
- Spray or lightly oil the slow cooker pot to prevent sticking.
- Place the chicken breasts or thighs in the bottom of the cooker.
- Scatter the corn evenly over the chicken.
- Sprinkle chili powder, smoked paprika, and onion powder over the top.
- Add minced garlic.
- Dollop cream cheese in pieces across the top.
Cooking
- Cover and cook on low for 4–5 hours or on high for 2–3 hours until chicken reaches 165°F (74°C).
- Remove the lid and shred the chicken directly in the pot using two forks.
- Stir to combine melted cream cheese with corn and juices.
- Squeeze in lime juice and fold in crumbled cotija.
- Taste and adjust seasoning as needed.
- Sprinkle with chopped cilantro before serving, if using.
Notes
For a dairy-free version, swap cream cheese for a vegan alternative and use a dairy-free crumble if desired. If using frozen corn, thawing is not necessary as it will cook fine directly in the slow cooker.