Street Corn Slow Cooker Chicken (Print-Friendly Version)
Juicy shredded chicken with sweet corn in a creamy Mexican-inspired sauce with cotija cheese, lime, and smoky spices.
# Ingredients List:
→ For the Chicken
01 -
1 lb boneless chicken breasts or thighs (thighs for richer flavor, breasts for a leaner option)
02 -
2 cups corn (fresh grilled, frozen, or canned)
→ For the Sauce
03 -
4 oz cream cheese (vegan alternatives like Tofutti or Kite Hill can be used)
04 -
1/3 cup cotija cheese (feta can be used as a substitute)
05 -
1 lime, juiced (freshly squeezed preferred)
06 -
2 cloves garlic, minced (jarred can be used)
07 -
1/2 tsp chili powder (chipotle or cayenne for more heat)
08 -
1/2 tsp smoked paprika
09 -
1/2 tsp onion powder
→ For Garnish
10 -
Fresh cilantro (optional)
# How to Make It:
01 -
Layer the boneless chicken breasts or thighs in the bottom of the slow cooker. Then, layer the corn, cream cheese, cotija cheese, lime juice, minced garlic, and chili powder on top without stirring.
02 -
Cover the slow cooker and set it on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken is juicy and shreds easily.
03 -
Once cooked, shred the chicken in the pot with two forks and stir everything together. Adjust consistency by adding broth or milk if desired.
04 -
Serve topped with fresh cilantro for extra flavor.
# Extra Tips:
01 -
Avoid stirring before cooking to help the cream cheese melt properly. You can use frozen chicken, adding an hour to cooking time if needed.