Slow Cooker Street Corn Chicken
A comforting meal featuring tender chicken slow-cooked with creamy corn, smoky paprika, and zesty lime; perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Boneless Chicken Breasts/Thighs (Thighs for richer flavor, breasts for a leaner option.)
- 2 cups Corn (Fresh grilled, frozen, or canned corn.)
- 4 oz Cream Cheese (Can use vegan alternatives like Tofutti or Kite Hill.)
- 1/3 cup Cotija Cheese (Feta works as a substitute.)
- 1 pc Lime (Lime juice, freshly squeezed preferred.)
- 2 cloves Garlic (Minced, jarred can be used.)
- 1/2 tsp Chili Powder (Chipotle or cayenne can be used for more heat.)
- 1/2 tsp Smoked Paprika (Adds smokiness.)
- 1/2 tsp Onion Powder
- Fresh Cilantro (Optional.)
Instructions
Preparation
- Season your choice of boneless chicken with a pinch of salt and pepper.
- Place the seasoned chicken at the bottom of your slow cooker.
- Layer on the corn over the chicken.
- Cut the cream cheese into smaller chunks and spread them across the corn for easy melting.
- Sprinkle the garlic, chili powder, smoked paprika, and onion powder over the mixture, ensuring even distribution.
- Squeeze the juice of a fresh lime over the entire dish.
Cooking
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- You'll know it’s ready when the chicken is tender and easily shreds with a fork.
- About 15 minutes before serving, sprinkle cotija cheese on top and let it melt into the mixture, stirring gently.
Serving
- Finish with freshly chopped cilantro for a burst of color and flavor!
Notes
To store leftovers, place your Slow Cooker Street Corn Chicken in an airtight container in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers for about three months.