Description
How to make Slow Cooker Street Corn Chicken with tender chicken, creamy corn, and zesty spices that’s perfect for easy weeknight dinners.
Ingredients
Scale
- Main Components:
- 1.5–2 pounds boneless, skinless chicken thighs
- 16 ounces (1 bag) frozen corn, thawed
- 8 ounces (1 block) cream cheese, softened
- 1 cup chicken broth
- 1 medium yellow onion, diced
- Flavor Builders:
- 3 cloves garlic, minced (or 1 tablespoon pre-minced)
- 1/4 cup fresh lime juice
- 4 ounces (1 can) diced green chiles, undrained
- 2 teaspoons chili powder
- Spices & Seasoning:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (or to taste)
- Finishing & Toppings:
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 cup Cotija cheese, crumbled (for garnish)
- For serving: Sour cream or Mexican crema
Instructions
- Prep Ingredients: Begin by dicing your onion, mincing garlic, and ensuring your cream cheese is softened. Thaw the frozen corn thoroughly. Place the boneless, skinless chicken thighs directly into the bottom of your slow cooker, preparing for this delicious Slow Cooker Street Corn Chicken.
- Add Components: Around the chicken, add the diced onion, minced garlic, thawed corn, undrained green chiles, and chicken broth. Sprinkle in the chili powder, ground cumin, smoked paprika, and kosher salt. This builds the flavorful base.
- Stir & Place: Gently stir the ingredients around the chicken to combine the spices and vegetables. Avoid stirring the chicken itself too much initially. Now, place the softened block of cream cheese directly on top of the chicken and other ingredients.
- Cook Dish: Cover your slow cooker and cook on high for 30-40 minutes, or until the chicken is tender and easily shreds with a fork. Ensure the internal temperature of the chicken reaches 165°F for this Slow Cooker Street Corn Chicken.
- Shred & Combine: Once cooked, remove the chicken to shred it, then return it to the slow cooker. Stir in the fresh lime juice, mixing well to emulsify the melted cream cheese into a rich, creamy sauce with the shredded chicken.
- Garnish & Serve: Ladle your creamy Slow Cooker Street Corn Chicken into bowls. Garnish generously with fresh chopped cilantro and crumbled Cotija cheese. Serve immediately with a dollop of sour cream or Mexican crema for an extra layer of deliciousness.
Notes
Always thaw corn and soften cream cheese for a creamy sauce; vigorously stir in lime juice to emulsify.
Store leftovers in an airtight container in the refrigerator for 3-4 days; cool and refrigerate promptly.
Use full-fat cream cheese for the best creamy sauce; low-fat alternatives may affect texture and richness.
Serve warm in bowls, or with tortillas and rice for a customizable meal; garnish generously for best presentation.
Prep onion, garlic, and thawed corn up to a day ahead, storing components separately in the refrigerator.
**Allergy Information:** Dairy