Slow Cooker Street Corn Chicken Recipe
A delicious and easy-to-make slow cooker dish with chicken, corn, and cheese. Perfect for a weeknight dinner or a weekend gathering.
Ingredients
- 1 lb boneless skinless chicken breasts
- ½ cup chicken broth
- ¼ cup plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen corn kernels
- 1 cup diced red bell pepper
- 1 cup diced onion
- 2 cloves garlic
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
Instructions
- Prepare the slow cooker by whisking together chicken broth, Greek yogurt, lime juice, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
- Add the chicken breasts to the slow cooker and coat with the yogurt mixture.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the frozen corn kernels, diced red bell pepper, and diced onion.
- In a small bowl, mix together the minced garlic and olive oil, and brush the mixture onto the chicken breasts.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
- Stir the shredded chicken back into the slow cooker and top with shredded Monterey Jack cheese.
- Cover the slow cooker and cook for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and serve hot.
Notes
Serve hot, garnished with cilantro and your favorite toppings.