Slow Cooker Street Corn Chicken
This Slow Cooker Street Corn Chicken recipe delivers juicy, flavorful chicken infused with the taste of street corn. It's an incredibly easy weeknight dinner option that brings a fiesta of flavors to your table, perfect for tacos, bowls, or salads.
Equipment
- Slow cooker
- Medium bowl
- Whisk
- Measuring cups
- Measuring spoons
- Fork
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts
- 4 ounces cream cheese, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt to taste
- Pepper to taste
- Fresh cilantro, chopped for serving
- Lime wedges for serving
- Cotija cheese, crumbled for serving
- Tortillas, rice, or salad greens for serving
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour in the drained corn and undrained Rotel tomatoes. Scatter the cubed cream cheese over the top.
- In a medium bowl, whisk together the mayonnaise, sour cream, ranch dressing mix, chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
- Pour the sauce mixture over the chicken and other ingredients in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Using two forks, shred the chicken directly in the slow cooker. Stir everything together well to combine the shredded chicken with the sauce and other ingredients.
- Serve hot, garnished with fresh cilantro, lime wedges, and cotija cheese, if desired. Enjoy!
Notes
To prevent dry chicken, check for doneness after the minimum cooking time. Add 1/4 cup of chicken broth if concerned about dryness, or use chicken thighs instead of breasts. If chicken is already dry, add extra sour cream or mayonnaise. Recipe can be made ahead by combining all ingredients (except cream cheese) and storing in the refrigerator for up to 24 hours. Leftovers can be stored in the refrigerator for 3-4 days. For variations, add cayenne pepper or hot sauce for extra heat, use smoked paprika for a smoky flavor, stir in shredded cheddar or Monterey Jack cheese, or add diced bell peppers, onions, or zucchini.