Description
This Slow Cooker Street Corn Chicken is packed with flavor and simplicity. Featuring tender chicken breasts and a creamy corn mixture, it’s perfect for busy weeknights or a cozy family dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 2 pounds total)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15.25 ounces each) corn kernels, drained
- 1 small jalapeño pepper, seeded, finely diced (optional)
- 1 teaspoon garlic, minced
- ½ cup chicken broth
- ½ cup mayonnaise
- ½ cup Mexican crema or sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest, from about 1 lime, plus more for serving
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ cup cotija cheese, crumbled, plus more for serving
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Lime wedges, for serving
Instructions
- Mix together chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper in a small bowl.
- Pat the chicken dry and rub the seasoning blend evenly on both sides.
- Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add corn, jalapeño (if using), and minced garlic around and over the chicken.
- Pour chicken broth around the chicken. The broth does not need to cover the chicken completely.
- Cover and cook on low for 3 to 4 hours or high for 2 to 2 ½ hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and place it on a plate. In a medium bowl, whisk together mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika.
- Stir the creamy sauce into the corn mixture in the slow cooker.
- Shred the chicken and return it to the slow cooker. Stir to combine and cook on low for an additional 10 to 15 minutes, until warmed through.
- Mix in cotija cheese and most of the cilantro. Top with additional cotija, cilantro, and lime zest. Serve with lime wedges.
Notes
For a spicier dish, leave some seeds in the jalapeño or add more jalapeños.
Feel free to substitute sour cream for Mexican crema if needed.
This dish pairs well with rice or tortillas for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg