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Bowl of Slow-Cooker Street Corn Chicken with cilantro and cheese on top
Alyssa

Slow-Cooker Street Corn Chicken

Enjoy a warm dish of Slow-Cooker Street Corn Chicken, perfect for cozy nights with family and friends.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 pieces Boneless Chicken Breasts Substitutions for thighs offer extra moisture.
  • 2 cups Frozen Corn Fire-roasted corn for a smoky twist recommended.
  • 1 tablespoon Chili Powder Adjust quantity according to heat preference.
  • 8 ounces Cream Cheese Low-fat cream cheese can be a lighter substitute.
  • 1 teaspoon Cumin Coriander can be a mild alternative.
  • 2 tablespoons Lime Juice Fresh lime juice preferred, bottled can work.
  • 1/4 cup Cilantro Omit for non-cilantro lovers.
  • 1 cup Shredded Cheese Queso fresco is ideal.
  • 1/2 cup Sour Cream Greek yogurt can serve as a healthier option.

Method
 

  1. Begin by spraying your slow cooker with nonstick cooking spray to prevent sticking.
  2. Place the boneless chicken breasts at the bottom of the slow cooker in a single layer.
  3. In a medium bowl, combine the frozen corn, chili powder, cumin, and fresh lime juice. Toss to coat the corn evenly.
  4. Pour the corn mixture evenly over the chicken in the slow cooker.
  5. Top the mixture with blocks of cream cheese.
  6. Cover the slow cooker and set it to low. Cook for about 6 hours, until the chicken is tender and shreds easily.
  7. Once cooked, shred the chicken in the pot and mix with the creamy corn mixture. Serve hot with cilantro, shredded cheese, and sour cream.

Notes

Great for meal prep and serving as a crowd-pleaser!