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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken: Easy Flavor for Family Nights

Discover the effortless charm of Slow Cooker Street Corn Chicken, a delicious family-friendly meal rich in Mexican flavors.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs Preferred for their tenderness and flavor; breasts can be substituted but may dry out if not submerged.
  • 1 tbsp olive oil for searing; can substitute with vegetable oil.
  • Salt Essential for seasoning.
  • Freshly ground black pepper Essential for seasoning.
For the Sauce
  • 1 large yellow onion, diced Aromatic base for the sauce; can use white or red onion as a substitute.
  • 4 cloves garlic, minced Adds depth of flavor; substitute with 1 teaspoon garlic powder if needed.
  • 1 14.5 oz can diced tomatoes, undrained Provides sauce base and moisture; fresh tomatoes can be used but may need more liquid.
  • 1 cup chicken broth Adds flavor and moisture; vegetable broth can substitute for a vegetarian version.
  • 1/4 cup fresh lime juice Brightens flavor; lemon juice can be a substitute if lime is unavailable.
  • 2 tbsp chili powder Adds warmth and depth; can adjust amount for desired heat; cumin or paprika can be used for different flavors.
  • 1 tbsp ground cumin Enhances earthy notes; no direct substitute recommended for similar flavor profile.
  • 1 tsp smoked paprika Adds smoky flavor; regular paprika or chipotle powder can be alternatives.
  • 1/2 tsp dried oregano Herbal note in the sauce; Italian seasoning can serve as a substitute.
  • 1/4 tsp cayenne pepper optional; for heat; omit for a milder dish.
For the Corn Topping
  • 4 cups fresh or frozen corn kernels, thawed Sweetness and crunch; can swap with canned corn, though expect a softer texture.
  • 1 tbsp olive oil or butter for cooking corn; can use butter for richer flavor.
  • 1/2 cup mayonnaise Provides creaminess to the topping; Greek yogurt can be used for a lighter option.
  • 1/4 cup sour cream or plain Greek yogurt Adds tang and richness; use one or the other for respective creaminess.
  • 1/2 cup crumbled Cotija cheese or feta Provides salty flavor to the topping; feta is a good substitute.
  • 2 tbsp fresh lime juice for topping; enhances the topping's freshness; omit if preferred.
  • 1/4 cup finely chopped fresh cilantro Adds freshness; parsley can replace if a milder herb is desired.
  • 1/2 tsp chili powder or Tajín seasoning for topping; adds zesty flavor; omit if preferred.
  • Pinch of salt and black pepper Essential for seasoning.
  • 1 small jalapeño, finely diced optional; provides heat; can be omitted for a milder version.
For Serving
  • Warm tortillas (corn or flour) For serving; can be omitted or substituted with rice for a gluten-free option.
  • Extra fresh cilantro for garnish; freshness and color to the dish.
  • Lime wedges for garnish; brightens flavors when served.
  • Avocado or guacamole for serving; creamy texture, optional topping for added richness.
  • Hot sauce for serving; adds heat according to personal preference.

Equipment

  • Slow cooker
  • skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Slow Cooker Street Corn Chicken
  1. Start by patting the chicken thighs dry and seasoning them generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then add the chicken. Sear for 3-4 minutes on each side, until golden brown. Remove and set aside.
  2. In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 5-7 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the undrained tomatoes, chicken broth, lime juice, chili powder, cumin, smoked paprika, oregano, and cayenne if desired. Stir well and let simmer for 2-3 minutes, adjusting seasoning as needed.
  4. Transfer the seared chicken to your slow cooker, laying it flat. Pour the sauce over, ensuring it's mostly submerged. Close the lid.
  5. Set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. Cook until chicken is fork-tender and has an internal temperature of 165°F.
  6. Once cooked, remove the chicken and shred it into bite-sized pieces using two forks. Return to the sauce and let sit on the 'Warm' setting for 10-15 minutes.
  7. In a skillet, heat olive oil over medium-high heat. Add corn and cook for about 5-7 minutes until tender and golden.
  8. In a mixing bowl, combine mayonnaise, sour cream, lime juice, and cilantro. Whisk until smooth to make the corn dressing.
  9. Gently stir cooked corn into the dressing, adding crumbled cheese and mixing until coated. Adjust seasoning as needed.
  10. Generously spoon the shredded chicken into warm tortillas or over rice. Ladle the corn topping over each serving.
  11. Top with extra cilantro, a lime wedge, and optionally, avocado or guacamole. Serve with hot sauce as desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

This dish is perfect for meal prep; the flavors deepen as it sits, enhancing the overall taste.

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