Description
Slow Cooker Street Corn Chicken is a creamy, tangy, and slightly spicy dish inspired by Mexican elote. Juicy chicken thighs simmer with corn, chili powder, and lime to create a naturally rich, flavorful sauce that clings perfectly to every bite.
Ingredients
2 lbs chicken thighs
4 cups frozen corn kernels
1/2 cup mayonnaise
3/4 cup cotija cheese, crumbled
2 tbsp chili powder
1/4 cup fresh lime juice
4 garlic cloves, minced
1/2 cup chopped cilantro
1 tsp cumin
Salt and black pepper, to taste
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. In the slow cooker, combine frozen corn, mayonnaise, minced garlic, chili powder, and cumin. Stir until coated.
3. Arrange chicken thighs in a single layer over the corn mixture.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches 165°F and shreds easily.
5. Stir in lime juice, cotija cheese, and chopped cilantro.
6. Let rest 5 minutes before serving to allow flavors to meld.
Notes
Always use frozen corn; the ice crystals create steam for tender texture.
Dry the chicken to promote browning and flavor.
Cook on LOW for best texture and deeper flavor development.
Add lime juice at the end to keep the chicken tender.
Serve over rice, in tacos, or with a crisp slaw for balance.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner, Slow Cooker, Chicken
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 125 mg