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To make the Slow Cooker Street Corn Chicken, gather these ingredients: - 1.5 lbs boneless, skinless chicken thighs - 2 cups frozen corn (or fresh corn kernels) - 1 cup chicken broth - 1 cup crema (or Mexican sour cream) - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste - ½ cup cotija cheese, crumbled - ¼ cup fresh cilantro, chopped - Juice of 1 lime Each ingredient plays a key role in flavor and texture. The chicken thighs stay juicy and tender. The frozen corn adds sweetness and a nice bite. The spices bring warmth and depth. If you need to make swaps, here are some options: - You can use chicken breasts for a leaner choice. - Sour cream works well if you can't find crema. - For a vegetarian version, try using black beans instead of chicken. - Fresh corn can replace frozen corn when it's in season. These choices keep the dish tasty and adaptable. Fresh corn is sweet and bright, giving a crisp texture. Frozen corn is handy and saves time. It often tastes just as good because it is frozen at peak freshness. Choose based on what you have. Both options blend well in this dish, making it enjoyable no matter what. {{ingredient_image_1}} Start by placing 1.5 pounds of boneless, skinless chicken thighs in your slow cooker. This cut works well because it stays juicy during cooking. Make sure the chicken covers the bottom evenly. This helps the flavors mix well later. Next, it’s time to add flavor. Sprinkle the following spices directly on the chicken: - 1 teaspoon chili powder - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper to taste Ensure the spices coat the chicken evenly. Each spice adds a unique taste. The chili powder brings warmth. The smoked paprika adds depth. Garlic and onion powders enhance the overall flavor. Now, add 2 cups of frozen corn to the slow cooker. Then, pour in 1 cup of chicken broth. The broth keeps everything moist. Cover the slow cooker and set it on low for 6 hours or high for 3 hours. When done, the chicken should be tender. After cooking, shred the chicken with two forks right in the slow cooker. Mix it with the corn and broth. This step ensures every bite is flavorful. Lastly, stir in 1 cup of crema and the juice of 1 lime. Add half of the crumbled cotija cheese, too. Taste the mixture and adjust seasoning if needed. Serve warm, garnished with the rest of the cotija cheese and fresh cilantro. Enjoy your meal! To boost the flavor of your street corn chicken, try adding cumin or cayenne pepper. These spices bring warmth and depth to the dish. You can also mix in some lime zest for brightness. If you like a smoky taste, a dash of chipotle powder works wonders. Always taste your dish before serving to adjust the seasoning. Shredding chicken is simple but key for a good texture. Once the chicken is cooked, use two forks to pull it apart. Start at the thicker parts and work your way out. If you find it tough, let it cook a bit longer. Shredding in the slow cooker helps blend the flavors with the corn and broth. For a nice presentation, serve the chicken in bowls. Top each bowl with a sprinkle of cotija cheese and fresh cilantro. A lime wedge on the side adds color and makes it easy to squeeze fresh juice. This dish pairs well with tortilla chips or warm tortillas for a fun twist. Enjoy the crunch and mix of flavors! Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and cilantro to enhance the dish's flavor and freshness. Adjust Spice Levels: Feel free to modify the chili powder and smoked paprika amounts depending on your spice tolerance. Make it Ahead: This dish can be made a day ahead and reheated, making it a perfect meal prep option for busy weeks. Experiment with Toppings: Try adding avocado, diced tomatoes, or jalapeños for additional flavor and texture. {{image_2}} You can make this dish vegetarian by swapping chicken for hearty vegetables. Use diced zucchini, bell peppers, or mushrooms. You can also use chickpeas for protein. For a vegan version, replace crema with a plant-based sour cream. This keeps the dish rich and creamy while being friendly to all diets. If you want a twist, try different spices. Instead of chili powder, use taco seasoning for a bold taste. You can also add cumin for warmth or oregano for a fresh note. Instead of cotija cheese, try feta or vegan cheese. These swaps change the flavor without losing the dish's essence. To kick up the heat, add diced jalapeños or serrano peppers. You can mix these in with the chicken and corn. Another option is to use hot sauce in the crema. Adjust the amount based on your heat tolerance. This makes the dish exciting for spicy food lovers. To keep your Slow Cooker Street Corn Chicken fresh, store leftovers in an airtight container. It’s best to let it cool down first. Place the chicken in the fridge within two hours of cooking. Your meal will stay good for about 3 to 4 days. When you're ready to enjoy your leftovers, reheat them on the stove or in the microwave. If using the stove, warm it over low heat. Stir it often to avoid burning. In the microwave, heat for 1 to 2 minutes. Check if it's hot all the way through. Add a splash of chicken broth if it seems dry. You can freeze this dish for later meals. Use a freezer-safe container to store your chicken. It will stay fresh for 2 to 3 months in the freezer. To thaw, move the container to the fridge the night before you plan to eat it. Once thawed, reheat it as mentioned above. Enjoy the great flavors again! Yes, you can use chicken breasts. They will work well too. Chicken thighs add more flavor and moisture. Breasts can dry out if overcooked. If you choose breasts, check them early. Cook them for about 5 hours on low or 2.5 hours on high. You can keep leftovers for up to four days. Store them in an airtight container in the fridge. Make sure to let the dish cool first. If you want to keep it longer, freeze it. It can last for up to three months in the freezer. Yes, you can make it on the stovetop. Use a pot with a lid instead. Start by heating oil in the pot. Add the chicken and seasonings. Sear the chicken for a few minutes. Then add the corn and broth. Cover and cook on low for about 30 to 40 minutes. You can serve this dish with rice or tortillas. It goes great with a fresh salad too. Try adding avocado slices or extra lime. A side of beans also works well. Don't forget to sprinkle more cotija cheese on top for extra flavor. In this article, I shared how to make a tasty Slow Cooker Street Corn Chicken. We covered key ingredients and possible substitutes, focusing on using fresh corn for the best taste. I provided step-by-step instructions for preparing and cooking the chicken. Additional tips offered ways to enhance flavor and creative serving suggestions. Remember, you can customize this dish to fit your taste and dietary needs. Enjoy your cooking, and don’t hesitate to experiment!

Slow Cooker Street Corn Chicken

A creamy and flavorful slow-cooked chicken dish with corn, spices, and cotija cheese.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups frozen corn (or fresh corn kernels)
  • 1 cup chicken broth
  • 1 cup crema (or Mexican sour cream)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 unit Juice of 1 lime

Instructions
 

  • Place the boneless chicken thighs in the bottom of the slow cooker.
  • Sprinkle the chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the chicken.
  • Add the frozen corn and pour the chicken broth over everything in the slow cooker.
  • Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
  • Once cooked, shred the chicken directly in the slow cooker using two forks until it’s well mixed with the corn mixture.
  • Stir in the crema, lime juice, and half of the cotija cheese until everything is creamy and well combined.
  • Taste and adjust seasonings if needed.
  • Serve warm, garnished with the remaining cotija cheese and fresh cilantro.

Notes

Serve in bowls, topped with extra cilantro and a lime wedge on the side for a pop of color and freshness.
Keyword chicken, corn, Mexican, slow cooker