Slow Cooker Street Corn Chicken is a delightfully easy and flavorful dish that brings the vibrant taste of Mexican street corn right to your dinner table with minimal effort. This recipe is a weeknight dinner savior, perfect for busy families seeking a delicious and satisfying meal.
Key Ingredients for Slow Cooker Street Corn Chicken :
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 (15-ounce) can corn, drained (or 2 cups fresh or frozen corn kernels)
- 1 (4-ounce) can diced green chilies, undrained
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Optional toppings: crumbled cotija cheese, extra lime wedges, chopped red onion, sliced jalapeños
How to Make Slow Cooker Street Corn Chicken
This Slow Cooker Street Corn Chicken recipe is incredibly simple, making it a winner for any skill level. In just a few minutes of prep, your slow cooker does all the work, yielding tender, flavorful chicken enveloped in a creamy, street corn-inspired sauce. The total preparation time is a mere 10 minutes, with 4-6 hours of slow cooking, promising a delicious and satisfying meal with minimal fuss.
Step-by-Step Instructions
- Prepare the Slow Cooker: Lightly grease the inside of your slow cooker insert with cooking spray or a little oil to prevent sticking.
- Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, chopped cilantro, lime juice, chili powder, cumin, and garlic powder. Season with salt and black pepper to your liking.
- Add Chicken and Corn: Place the chicken breasts or thighs in the bottom of the slow cooker. Pour the drained corn and the undrained can of diced green chilies over the chicken.
- Coat with Sauce: Spoon the creamy street corn sauce evenly over the chicken and corn mixture, ensuring everything is well coated.
- Cook: Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easily shreds with a fork. The exact cooking time will depend on your slow cooker model and the size of your chicken pieces.
- Shred the Chicken: Once the chicken is cooked, carefully remove it from the slow cooker to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return Chicken to Slow Cooker: Add the shredded chicken back into the slow cooker with the corn and sauce mixture. Stir to combine and allow it to heat through for about 15-20 minutes on the “warm” setting or a low heat setting if available.
- Serve: Ladle the Slow Cooker Street Corn Chicken into bowls. Garnish with extra chopped cilantro, crumbled cotija cheese, a squeeze of fresh lime, chopped red onion, or sliced jalapeños, if desired. It’s fantastic served on its own, over rice, in tacos, or as a filling for burritos.
Why You’ll Love This Slow Cooker Street Corn Chicken
You’ll absolutely adore this Slow Cooker Street Corn Chicken because it’s a flavor explosion wrapped in ultimate convenience! The star of this dish is its incredibly tender chicken bathed in a luxuriously creamy sauce, reminiscent of everyone’s favorite elote, but in an effortlessly enjoyable chicken format. Plus, making this at home is a huge cost-saver compared to restaurant meals, proving that incredible flavor doesn’t have to break the bank.
The vibrant medley of sweet corn, tangy lime, and savory spices creates a taste that’s both comforting and exciting, far surpassing a simple slow cooker chicken breast. It’s the perfect weeknight escape, offering all the zest of authentic street food without the fuss. So, ditch the takeout menu and dive into this delightful Slow Cooker Street Corn Chicken—your taste buds will thank you!
Storing and Reheating Tips
Your delicious Slow Cooker Street Corn Chicken can be stored and enjoyed for several days.
- Refrigeration: Allow the Slow Cooker Street Corn Chicken to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating:
- Stovetop: Gently reheat the chicken mixture in a skillet over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or chicken broth if it seems too thick.
- Microwave: Place a serving in a microwave-safe dish and heat on 50% power for 1-2 minutes, stirring halfway through, until hot.
- Freezing: For longer storage, let the Slow Cooker Street Corn Chicken cool completely. Transfer it to a freezer-safe airtight container or heavy-duty freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Slow Cooker Street Corn Chicken is a flavor-packed, fuss-free meal that’s perfect for busy days. Give it a try for a truly satisfying and delicious dinner the whole family will love.
Slow Cooker Street Corn Chicken
Ingredients
Equipment
Method
- Lightly grease the inside of your slow cooker insert with cooking spray or a little oil to prevent sticking.
- In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, chopped cilantro, lime juice, chili powder, cumin, and garlic powder. Season with salt and black pepper to your liking.1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh cilantro, plus more for garnish, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste Salt and black pepper
- Place the chicken breasts or thighs in the bottom of the slow cooker. Pour the drained corn and the undrained can of diced green chilies over the chicken.2 pounds boneless, skinless chicken breasts or thighs, 1 (15-ounce) can corn, drained (or 2 cups fresh or frozen corn kernels), 1 (4-ounce) can diced green chilies, undrained
- Spoon the creamy street corn sauce evenly over the chicken and corn mixture, ensuring everything is well coated.
- Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easily shreds with a fork. The exact cooking time will depend on your slow cooker model and the size of your chicken pieces.
- Once the chicken is cooked, carefully remove it from the slow cooker to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Add the shredded chicken back into the slow cooker with the corn and sauce mixture. Stir to combine and allow it to heat through for about 15-20 minutes on the “warm” setting or a low heat setting if available.
- Ladle the Slow Cooker Street Corn Chicken into bowls. Garnish with extra chopped cilantro, crumbled cotija cheese, a squeeze of fresh lime, chopped red onion, or sliced jalapeños, if desired. It’s fantastic served on its own, over rice, in tacos, or as a filling for burritos.optional crumbled cotija cheese, optional extra lime wedges, optional chopped red onion, optional sliced jalapeños