Slow Cooker Street Corn Chicken
This Slow Cooker Street Corn Chicken recipe brings the vibrant flavors of Mexican street corn to a comforting and easy-to-make dish. Tender chicken is infused with the sweetness of corn, the tang of lime, and a touch of spice, creating a flavorful and satisfying meal that's perfect for busy weeknights.
Equipment
- Slow cooker
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Two forks
- Knife
- Cutting board
Ingredients
- 2-3 boneless, skinless chicken breasts
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup Cotija cheese, divided
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt to taste
- Pepper to taste
- Optional garnishes: fresh cilantro
- Optional garnishes: extra Cotija cheese
- Optional garnishes: hot sauce
- Optional garnishes: lime wedges
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Make sure they are in a single layer.
- Pour the frozen corn and canned diced tomatoes and green chilies over the chicken. The tomatoes should nestle around the chicken breasts.
- Sprinkle the chili powder, garlic powder, cumin, salt, and pepper over the mixture. This is where the flavor magic begins!
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is easily shredded with a fork.
- Once the chicken is cooked through, use two forks to shred it directly in the slow cooker. The chicken should fall apart effortlessly.
- In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, and half of the Cotija cheese.
- Pour the creamy mixture into the slow cooker with the shredded chicken and corn. Stir well to combine everything. The sauce should coat the chicken evenly.
- Cover the slow cooker again and let it cook for another 15-30 minutes, or until the cheese is melted and the sauce is heated through. The mixture will be bubbly and irresistible!
- Garnish with fresh cilantro, the remaining Cotija cheese, a drizzle of hot sauce (if desired), and lime wedges. Serve immediately.
Notes
For best results, use high-quality mayonnaise and freshly squeezed lime juice. Taste and adjust seasonings before serving, adding more chili powder for extra heat or lime juice for more tang. To prevent the chicken from drying out, check it periodically towards the end of the cooking time and shred it as soon as it's easily shredded with a fork. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage. Thaw overnight in the refrigerator before reheating.