Zesty Slow Cooker Street Corn Chicken with Jalapeño
This Zesty Slow Cooker Street Corn Chicken with Jalapeño is a creamy and flavorful dish, perfect for an easy weeknight meal. Tender chicken is slow-cooked with corn, jalapeño, and a mixture of cheeses and spices.
Equipment
- Slow cooker
- Cutting board
- Forks
Ingredients
Main Ingredients
- 2-3 lbs boneless, skinless chicken breasts or thighs
- 16-24 oz frozen corn
- 4-8 oz cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup crumbled Cotija cheese (or Feta) plus extra for garnish
- 1-2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 2 Juice from lime
- ¼ cup chopped fresh cilantro plus extra for garnish
- Salt and black pepper to taste
- 1 medium jalapeño finely diced (seeds removed for less heat, optional)
Instructions
Instructions
- Place chicken in the slow cooker and season with chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Scatter frozen corn and diced jalapeño around the chicken, then dollop with softened cream cheese, mayonnaise, and sour cream.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and cooked through.
- Remove chicken, shred it with two forks, and return it to the slow cooker.
- Stir the shredded chicken into the creamy corn mixture, adding lime juice until well combined and heated.
- Fold in most of the Cotija cheese, reserving some for garnish.
- Serve in bowls or a dish, garnished with fresh cilantro and the remaining Cotija cheese.
Notes
For a spicier kick, leave some seeds in the jalapeño. This dish is excellent served with rice, tortillas, or as a filling for tacos.