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The Easiest Slow Cooker Street Corn Chicken You’ll Ever Make

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  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 75 Minutes
  • Yield: 6 Servings 1x
  • Category: Crockpot Recipes

Description

How to make Slow Cooker Street Corn Chicken with tender chicken, creamy corn, and zesty spices that’s perfect for an easy weeknight dinner your family will love.

Ingredients

Scale
  • Main Components:
  • 2 lbs. boneless, skinless chicken thighs
  • 4 cups frozen sweet corn, thawed
  • 1 cup low-sodium chicken broth
  • 8 oz block full-fat cream cheese, softened
  • 1/2 cup Mexican crema (or sour cream)
  • Flavor Builders:
  • 1/2 cup red onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 1 jalapeño, seeded and minced (optional)
  • Seasonings & Spices:
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Finishing & Toppings:
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • 1/2 cup cotija cheese, crumbled (for topping)

Instructions

  1. Prep Chicken: Place chicken thighs in your slow cooker. Add finely diced red onion, minced garlic, chili powder, ground cumin, salt, and pepper. Toss gently to coat the chicken evenly, ensuring every piece is seasoned for a flavorful start to this Slow Cooker Street Corn Chicken.
  2. Add Liquids: Pour in the low-sodium chicken broth and fresh lime juice. Nestle the softened cream cheese block and Mexican crema (or sour cream) around the chicken. If you like a little heat, add the minced jalapeño now for extra zest.
  3. Stir & Set: Gently stir to combine all ingredients, partially breaking down the cream cheese as you go. Ensure the chicken is submerged in the creamy mixture. Cover your slow cooker, ready to create the Easiest Slow Cooker Street Corn Chicken You’ll Ever Make.
  4. Slow Cook: Cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is incredibly fork-tender and easily shredded. The sauce will thicken beautifully, and your kitchen will be filled with a comforting, aromatic scent.
  5. Shred & Combine: Carefully remove the cooked chicken to a bowl and shred it using two forks. Return the shredded chicken to the slow cooker, then add the thawed frozen sweet corn. Stir everything together until well combined and heated through completely.
  6. Garnish & Serve: Ladle your incredible Slow Cooker Street Corn Chicken – Easy Mexican-Inspired into serving bowls. Garnish generously with fresh chopped cilantro and crumbled cotija cheese. Serve warm with rice or tortillas for a truly satisfying meal.

Notes

Add thawed corn at the very end to prevent mushiness and keep its vibrant texture. This ensures a fresh pop.

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. Always check for off smells.

Mexican crema can be easily substituted with sour cream, providing similar tanginess and creaminess to the sauce.

Serve warm over fluffy rice or in tortillas. Garnish with fresh cilantro and cotija cheese for a comforting meal.

Prep onions and garlic 1-2 days ahead; store in airtight containers in the fridge for faster assembly on cooking day.

**Allergy Information:** Dairy

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Find it online: https://baketrove.com/the-easiest-slow-cooker-street-corn-chicken-youll-ever-make/