Description
Creamy, cheesy Slow Cooker Street Corn Chicken with bold Tex-Mex flavors. Perfect for busy weeknights and family-friendly dinners.
Ingredients
2 lbs boneless skinless chicken breasts or thighs
3 cups corn kernels (fresh, frozen, or canned, drained)
8 oz cream cheese, cubed
1 cup shredded cheddar cheese (or pepper jack for spice)
1 tsp chili powder
1 tsp smoked paprika
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tbsp lime juice
1/4 cup fresh cilantro, chopped (optional)
Instructions
1. Place chicken in the bottom of the slow cooker.
2. Add corn, chili powder, smoked paprika, garlic, salt, and pepper.
3. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is tender.
4. Shred the chicken in the slow cooker.
5. Add cream cheese and shredded cheddar; stir until melted and creamy.
6. Stir in lime juice and sprinkle with cilantro before serving.
Notes
If using frozen corn, no need to thaw before adding to the slow cooker.
For a spicier kick, add diced jalapeños or use pepper jack cheese.
Serve over rice, in tortillas, or alongside a salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
Keywords: Slow Cooker Street Corn Chicken, crockpot, easy dinner, Tex-Mex