Slow-Cooker Street Corn Chicken
A flavorful and easy-to-make dish that combines juicy chicken, creamy goodness, and a hint of spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Substitute with thighs for a richer flavor.
- 2 cups Corn (frozen or canned) Use fresh corn when in season for the best taste.
- 1 cup Cream cheese Light cream cheese can be used for a lower-calorie option.
- 1 cup Chicken broth Vegetable broth works well for a vegetarian version.
- 1 teaspoon Chili powder Adjust to taste for spiciness.
- 1 teaspoon Cumin This adds a smoky flavor; can be omitted if not available.
- To taste Salt and pepper Use sea salt and freshly cracked pepper for the best flavor.
- 1 cup Shredded cheese (cheddar or Mexican blend) Use queso fresco for a more authentic touch.
- 1 bunch Fresh cilantro Can substitute with parsley if you prefer.
Instructions
Preparation
- Place the chicken breasts in the slow cooker.
- Add corn, cream cheese, chicken broth, chili powder, cumin, salt, and pepper.
- Stir to combine all ingredients.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Finishing
- Before serving, shred the chicken with two forks and mix in the cheese until melted.
- Garnish with fresh cilantro and serve with tortillas or rice.
Notes
Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for food safety. Allow the chicken to rest for a few minutes after cooking before shredding for easier handling. For added spice, consider using jalapeños or hot sauce in the broth mixture. Experiment with different cheese blends to discover your favorite taste profile, such as a pepper jack for a kick. When cooking on high, check the mixture 30 minutes before your estimated cook time to avoid overcooking.