Slow-Cooker Street Corn Chicken

by MacroMeals
Prep: 20m
Cook: 3h
poultry
Slow-Cooker Street Corn Chicken - Image

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Ingredients
Servings:6
2lbboneless skinless chicken breast
4ozgreen chiles
1/4cupchicken stock
1tbspchili powder
1tspsmoked paprika
1tsponion powder
1tspgarlic powder
1tspsalt
1/2tspblack pepper
1/2tspcayenne pepper
2cupfire-roasted corn
8ozcream cheese
1/2cupmayonnaise
1lime
1/2cupCotija cheese
1/4cupcilantro
cooked rice, for serving
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Load the slow cooker

    Place the chicken breasts in a 6-quart slow cooker. Top with the green chiles and chicken stock, then add the chili powder, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if you want the heat). Cover and cook on low for 2 hours.

  1. 2

    Add the creamy base

    Stir in the fire-roasted corn, cream cheese, and mayonnaise. Cover and cook on low for 1 more hour, until the chicken is cooked through and the cheese has melted in.

  2. 3

    Pull the chicken

    Remove the chicken to a cutting board. Shred it with two forks.

  3. 4

    Finish the sauce

    Add the lime zest and juice, Cotija cheese, and cilantro to the slow cooker. Mix well until smooth and creamy. Return the shredded chicken and stir to coat.

  4. 5

    Serve

    Spoon over hot cooked rice. Top with extra Cotija and cilantro, and add Tajin, hot sauce, salsa, jalapeno, pickled onion, or avocado if you like.

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Slow-Cooker Street Corn Chicken

Created by: MacroMeals

Prep Time: 20m
Cook Time: 3h
Servings: 6

Ingredients

  • 2 lb boneless skinless chicken breast
  • 4 oz green chiles
  • 1/4 cup chicken stock
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 cup fire-roasted corn
  • 8 oz cream cheese
  • 1/2 cup mayonnaise
  • 1 lime
  • 1/2 cup Cotija cheese
  • 1/4 cup cilantro
  • cooked rice, for serving

Instructions

  1. Load the slow cookerPlace the chicken breasts in a 6-quart slow cooker. Top with the green chiles and chicken stock, then add the chili powder, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if you want the heat). Cover and cook on low for 2 hours.
  2. Add the creamy baseStir in the fire-roasted corn, cream cheese, and mayonnaise. Cover and cook on low for 1 more hour, until the chicken is cooked through and the cheese has melted in.
  3. Pull the chickenRemove the chicken to a cutting board. Shred it with two forks.
  4. Finish the sauceAdd the lime zest and juice, Cotija cheese, and cilantro to the slow cooker. Mix well until smooth and creamy. Return the shredded chicken and stir to coat.
  5. ServeSpoon over hot cooked rice. Top with extra Cotija and cilantro, and add Tajin, hot sauce, salsa, jalapeno, pickled onion, or avocado if you like.

Notes & Tips

This one lands at about 35g protein per serving and does the work for you — two pounds of chicken breast in the slow cooker, then you shred it into a creamy street-corn sauce at the end. Serve it over rice for a full plate, or skip the rice and load it into bowls, tacos, or lettuce wraps to keep the carbs down. Fire-roasted corn is worth seeking out for the flavor, but regular frozen corn works fine. Great for meal prep — it holds up all week.