Slow Cooker Street Corn Chicken

Ingredients

• 4 boneless skinless chicken breasts (about 2 pounds total)
• 1 tsp chili powder (for chicken seasoning)
• 1 tsp paprika (for chicken seasoning)
• 1 tsp garlic powder
• 0.5 tsp cumin
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 oz corn kernels (15.25 ounce cans, drained)
• 1 jalapeño pepper (small, seeded and finely diced (optional))
• 1 tsp garlic (minced)
• 0.5 cup chicken broth
• 0.5 cup mayonnaise
• 0.5 cup Mexican crema (or sour cream)
• 2 tbsp fresh lime juice
• 1 tsp lime zest (from about 1 lime, plus more for serving)
• 1 tsp chili powder (for creamy sauce)
• 0.5 tsp paprika (for creamy sauce)
• 0.5 cup Cotija cheese (crumbled, plus more for serving)
• 0.25 cup fresh cilantro (chopped, plus more for garnish)
• Lime wedges (for serving)

Steps

1. 1

   In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, kosher salt, and pepper.

2. 2

   Pat the chicken breasts dry with paper towels and rub the seasoning mixture evenly over both sides of each breast.

3. 3

   Place the seasoned chicken in the bottom of a 6-quart slow cooker.

4. 4

   Add the drained corn kernels, finely diced jalapeño (if using), and minced garlic around and over the chicken.

5. 5

   Pour the chicken broth around the chicken. Note that the liquid does not need to cover the chicken completely.

6. 6

   Cover the slow cooker and cook on low for 3 to 4 hours or on high for 2 to 2 ½ hours, until the chicken reaches an internal temperature of 165°F.

7. 7

   Once cooked, remove the chicken from the slow cooker and place it on a plate.

8. 8

   In a medium bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika to create the creamy sauce.

9. 9

   Stir the creamy sauce into the corn mixture remaining in the slow cooker.

10. 10

    Shred the chicken using two forks and return it to the slow cooker.

11. 11

    Stir everything to combine and cook on low for an additional 10 to 15 minutes, until the entire dish is warmed through.

12. 12

    Stir in the crumbled Cotija cheese and most of the chopped cilantro.

13. 13

    Top with additional Cotija, cilantro, and lime zest. Serve immediately with lime wedges on the side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, in the microwave, or in the slow cooker. If the sauce thickens too much after chilling, stir in a splash of chicken broth or milk to loosen it. Substitutions: Boneless, skinless chicken thighs can be used for extra juiciness. Feta cheese is a good substitute for Cotija. For a smokier flavor, use smoked paprika or ancho chili powder.

Nutrition per serving

• main
• slow-cooker
• chicken
• street corn
• elote
• dinner
• gluten-free