Description

Tender, juicy chicken slow-cooked in a creamy, smoky, tangy street-corn sauce with corn, Cotija, cilantro, and lime for an effortless, flavor-packed weeknight meal.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and black pepper, to taste

2 (12-ounce) bags frozen corn kernels (no need to thaw) or kernels from 3–4 fresh ears

1/2 cup mayonnaise

1/2 cup sour cream or plain Greek yogurt

1/2 cup crumbled Cotija cheese (or feta)

1/4 cup fresh cilantro, chopped

1/4 cup red onion, finely diced

1 jalapeño, deseeded and minced (optional)

Juice of 1 lime

Instructions

1. Rub chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.

2. Add corn, mayonnaise, sour cream (or Greek yogurt), Cotija, cilantro, red onion, jalapeño (if using), and lime juice to the slow cooker; stir to combine.

3. Nestle the seasoned chicken into the corn mixture.

4. Cover and cook on LOW 4–5 hours or HIGH 2–3 hours, until chicken is tender.

5. Shred chicken in the slow cooker and stir to coat in the creamy street-corn sauce.

6. Taste and adjust seasoning with salt, pepper, or extra lime; serve hot.

Notes

Fresh corn can replace frozen; use kernels from 3–4 ears.

For more heat, add extra jalapeño or a pinch of cayenne; for milder flavor, omit the jalapeño.

Cotija can be swapped for feta, Parmesan, or mild goat cheese.

Leftovers keep 3–4 days refrigerated; freeze up to 2–3 months.

Method: Slow Cooker

Keywords: slow cooker, street corn, chicken, Mexican street corn, elote, easy dinner, weeknight, creamy, cilantro, lime