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Slow Cooker Street Corn Chicken

A comforting dish featuring slow-cooked chicken thighs mixed with corn, cream cheese, and cotija cheese, all infused with vibrant flavors, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs (or breasts)
  • 2 cups corn kernels (can be fresh grilled, frozen, or canned, drained) Fresh grilled corn for smoky flavor or frozen for convenience.
  • 4 oz cream cheese (softened) Make sure cream cheese is softened for easier mixing.
  • 1/3 cup cotija cheese (crumbled, feta works in a pinch) Feta cheese may be used as a substitute.
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • 1/2 tsp chili powder Use chipotle for a smoky kick.
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • Fresh cilantro (for garnish, optional)

Method
 

Preparation
  1. Begin by placing the boneless chicken thighs in an even layer at the bottom of your slow cooker.
  2. Next, sprinkle the corn kernels over the chicken evenly, ensuring every piece is covered.
  3. Using dollops, spread softened cream cheese across the corn and chicken.
  4. Top it off by adding crumbled cotija cheese, followed by a generous drizzle of fresh lime juice.
  5. Sprinkle minced garlic, chili powder, smoked paprika, and onion powder over the layer. Resist the urge to stir just yet.
  6. Cover the slow cooker lid and choose LOW for 4-5 hours or HIGH for 2-3 hours, letting everything cook until the chicken shreds easily.
  7. Once done, shred the chicken directly in the cooker using two forks. Stir all the ingredients together until well mixed.
  8. Garnish with fresh cilantro if desired, and serve hot as a cozy meal.

Notes

For optimal tenderness, always aim for low and slow cooking. Adjust spices and cheese according to preferences for a custom taste.