Print

Slow Cooker Street Corn Chicken Recipe

Slow Cooker Street Corn Chicken Recipe
Print Recipe

★★★★★

4.7 from 18 reviews

This Slow Cooker Street Corn Chicken is a comforting and hearty dish that combines the smoky sweetness of street corn with tender shredded chicken, creamy cheese, and flavorful spices. Perfect for a cozy meal, this recipe uses simple ingredients cooked low and slow to develop rich, layered flavors topped with crispy bacon, fresh lime, and cotija cheese.

Ingredients

Scale

Vegetables and Aromatics

  • 1 White Onion, diced
  • 1 Poblano or Jalapeno Pepper, diced
  • 2 Garlic Cloves, minced
  • 2 cups Frozen Corn
  • 2 medium Russet Potatoes, peeled and diced
  • 1 Chipotle Pepper in Adobo Sauce, diced

Spices and Seasonings

  • 2 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Sea Salt
  • 2 tbsp Adobo Sauce

Proteins and Dairy

  • 1 lb Chicken Breast
  • 8 oz Cream Cheese or Creme Fraiche
  • 6 slices Bacon, cooked and crumbled

Liquids and Oils

  • 1 tbsp Olive or Avocado Oil
  • 6 cups Chicken Broth

Optional Garnish

  • Lime wedges
  • Cilantro
  • Cotija cheese

Instructions

  1. Sauté Aromatics: Heat the olive or avocado oil in a pan over medium heat. Add the diced white onion, chopped poblano or jalapeno pepper, and minced garlic. Sauté for about 3 minutes until fragrant and softened. Stir in the chili powder and cumin, cooking for an additional 2 minutes to release their flavors.
  2. Combine in Slow Cooker: Transfer the sautéed vegetable and spice mixture to your slow cooker. Add the frozen corn, diced potatoes, diced chipotle pepper, adobo sauce, chicken breast, and chicken broth. Stir gently to combine all ingredients evenly.
  3. Slow Cook: Cover and cook on low heat for 6 to 8 hours. This slow cooking melds all flavors together and cooks the chicken to tender perfection.
  4. Finish and Shred Chicken: About 30 minutes before the cooking time is up, stir in the cream cheese or creme fraiche until it melts into the soup, adding a creamy texture. Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the slow cooker and stir to combine.
  5. Prepare Bacon: While the slow cooker finishes cooking, cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels and crumble the bacon.
  6. Serve: Ladle the soup into bowls and top with crumbled bacon, fresh lime juice, cotija cheese, and chopped cilantro as desired for brightness and extra flavor.

Notes

  • For extra heat, add more chipotle peppers or jalapeno to taste.
  • You can substitute chicken thighs for chicken breasts for a juicier texture.
  • Make sure to dice potatoes small enough so they fully cook in the slow cooker.
  • Use fresh corn if available instead of frozen for a sweeter taste.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat easily.
  • If you prefer a thicker soup, blend a portion of it before adding the shredded chicken back in.

Nutrition

Keywords: slow cooker street corn chicken, street corn soup, easy chicken soup, Mexican inspired soup, creamy chicken soup, slow cooker recipes

Find it online: https://todayquickmeals.com/slow-cooker-street-corn-chicken-recipe/