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Creamy Slow Cooker Street Corn Chicken

Tender shredded chicken slow-cooked with smoky spices and corn, then finished in a creamy elote-inspired lime and Cotija sauce.
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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: American, Mexican-inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 16 oz frozen corn or 3 cups fresh corn
  • 0.5 cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • 0.5 cup Greek yogurt or sour cream
  • 0.25 cup mayonnaise
  • 0.5 cup Cotija cheese, crumbled or feta
  • 1 lime, juiced
  • 0.25 cup fresh cilantro, chopped plus more for topping
  • sliced jalapeños optional, for heat

Equipment

  • Slow cooker (6-quart)
  • Two forks (for shredding)
  • Measuring spoons

Method
 

  1. Place the chicken breasts in a single layer on the bottom of the slow cooker. Season directly on the chicken with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  2. Pour the frozen corn and chicken broth over the seasoned chicken. Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours, until the chicken shreds easily with a fork.
  3. Remove the chicken from the slow cooker and shred using two forks. Before returning the chicken, check the liquid level. If it looks too loose, drain off about 1/4 cup of liquid to ensure the final sauce is thick.
  4. Return the shredded chicken to the slow cooker. Reduce heat to Low or Warm. Stir in the Greek yogurt, mayonnaise, and lime juice until evenly combined.
  5. Stir in most of the Cotija cheese and cilantro, reserving a portion of each for topping.
  6. Cover and cook for another 10 to 15 minutes until heated through and the flavors have melded.
  7. Serve warm topped with the reserved Cotija cheese, fresh cilantro, and a light dusting of smoked paprika or chili powder. Add sliced jalapeños if desired.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat on the stovetop over medium-low with a splash of chicken broth. Substitutions: Use all Greek yogurt and omit mayo for a leaner version. Add one chopped chipotle pepper in adobo for extra smokiness. Feta works in place of Cotija. Serving: Excellent as a taco filling, over cilantro lime rice, or stuffed into halved bell peppers for a low-carb option.