Slow Cooker Street Corn Chicken
Discover the delicious and easy Slow Cooker Street Corn Chicken, a dish bursting with the vibrant flavors of Mexican street corn and tender chicken, perfect for busy weeknights and meal prep.
Equipment
- Slow Cooker
- Forks
- Mixing bowl
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 15 ounce can corn drained, or about two cups of frozen corn, thawed
- 1 10 ounce can Rotel diced tomatoes and green chilies undrained
- 4 oz can diced green chiles drained
- 4 oz cream cheese cut into cubes
- 1/2 cup sour cream
Spice Blend
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional, for extra heat
- to taste salt and pepper
Optional Toppings
- chopped cilantro
- lime wedges
- crumbled cotija cheese or finely shredded cheddar cheese
- hot sauce
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Pour the drained corn and undrained Rotel diced tomatoes and green chilies over the chicken. Add the drained green chiles as well.
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Sprinkle the spice mixture over the chicken and corn mixture.
- Distribute the cream cheese cubes evenly over the top.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and shreds easily with a fork.
- Shred the chicken directly in the slow cooker using two forks.
- Add the sour cream and stir until well combined for a creamy texture.
- Serve hot, garnished with chopped cilantro, lime wedges, crumbled cotija or shredded cheddar cheese, and hot sauce if desired. Enjoy over rice, quinoa, pasta, or in tacos!
Notes
This recipe is versatile and family-friendly. Customize the spice levels and add your favorite toppings or vegetables for a perfect meal every time.