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To make Slow Cooker Street Corn Chicken, you need the following: - 2 lbs boneless, skinless chicken thighs - 1 cup frozen corn kernels - 1 cup cream cheese - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 tablespoon chili powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste Each ingredient plays a key role in crafting that creamy, tangy flavor you’ll love. The chicken thighs provide a tender base, while the corn adds sweetness. The cream cheese and sour cream create a rich sauce that wraps around every bite. To take your dish to the next level, consider these optional ingredients: - Fresh cilantro, chopped (for garnish) - Jalapeños, diced (for heat) - Lime zest (for extra zing) Adding fresh cilantro gives a fresh taste and bright color. If you like heat, jalapeños can spice things up. Lime zest enhances the citrus flavor and adds depth. Choosing the best ingredients makes a big difference: - Chicken: Look for thighs that are pink and moist. Avoid any that look dull or have dark spots. - Corn: Frozen corn should be bright yellow and not clumped together. This ensures freshness. - Dairy: Choose cream cheese and sour cream with a good expiration date. This guarantees creaminess in your dish. Always check the labels for quality. Fresh ingredients lead to a tastier meal, and they help you feel good about what you eat. To start, grab your slow cooker. Place the boneless, skinless chicken thighs at the bottom. This will be the base of our dish. Season the chicken with salt, pepper, chili powder, garlic powder, onion powder, and smoked paprika. This mix adds great flavor. Make sure you cover the chicken well with the spices. Next, add the frozen corn kernels right on top of the chicken. The corn adds sweetness and texture. Now, let’s make the creamy mixture. In a bowl, mix the cream cheese, sour cream, mayonnaise, and lime juice. Stir it well until everything blends smoothly. Pour this creamy mix over the corn and chicken. Spread it evenly with a spatula for better cooking. Cover the slow cooker with its lid. Cook on low for 6-8 hours or high for 3-4 hours. The chicken should be fully cooked and tender when done. After cooking, use two forks to shred the chicken right in the pot. Stir it into the creamy corn mix. This makes the dish rich and flavorful. Finally, add shredded cheddar cheese. Let it melt in for a delicious finish. Taste the dish and adjust the seasoning as needed. Garnish with fresh cilantro before serving. For the best flavor, use fresh spices. Fresh chili powder adds a kick. Mix it well with garlic and onion powder for depth. The smoked paprika gives a warm, rich taste. Don’t skip the lime juice; it brightens the dish and balances the creaminess. I love adding a sprinkle of fresh cilantro at the end. It lifts the flavors and adds a fresh twist. You can control the heat in this dish. If you like it mild, use less chili powder. For more heat, add jalapeños or extra chili powder. You can also serve hot sauce on the side for those who want more spice. Always taste as you go. Adjust the heat to fit your family's needs. Shredding the chicken is easy if you follow a few steps. After cooking, let the chicken rest for a few minutes. Use two forks to pull apart the chicken right in the slow cooker. This keeps all the flavors together. Make sure to mix it well with the creamy corn sauce. This creates a delicious blend of textures and flavors. {{image_2}} To kick up the heat, you can add jalapeños. Dice up a few fresh jalapeños and toss them in before cooking. This adds a nice, spicy kick to the dish. If you like it hotter, add more jalapeños. For less heat, remove the seeds before adding. If you want a meatless version, swap chicken for hearty veggies. You can use mushrooms or cauliflower as great substitutes. These ingredients soak up the flavors well. Add extra corn or black beans for protein. You can also use a plant-based cream cheese and sour cream. Need to make swaps? No problem! You can use Greek yogurt instead of sour cream. This keeps the creaminess while adding protein. If you have dairy issues, use almond or coconut cream. For a low-carb option, skip the corn and use zucchini. Just adjust the cooking time for different ingredients. After enjoying your Slow Cooker Street Corn Chicken, store leftovers in an airtight container. This keeps the taste fresh. Let the dish cool down before sealing it up. It can last in the fridge for up to four days. Make sure to label the container with the date, so you know when it’s best to eat. When it’s time to enjoy your leftovers, reheat them gently. You can use the microwave or a stovetop. If using a microwave, place it in a safe dish and cover it with a paper towel. Heat in short bursts, stirring in between. This helps keep the creamy texture. If using a stovetop, warm it on low heat. Stir often to avoid sticking and ensure even warming. To freeze your Slow Cooker Street Corn Chicken, let it cool completely first. Transfer it to a freezer-safe container. Seal it tightly to prevent freezer burn. It can last for up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat it using the methods above for the best flavor. Yes, you can use chicken breasts. They will cook well in this dish. Chicken breasts may be a bit drier than thighs. To keep them juicy, watch the cooking time closely. You want them tender and moist. This dish stays good for about three to four days in the fridge. Store it in an airtight container to keep it fresh. Before eating, check for any off smells or changes in color. Yes, you can prep this dish a day ahead. Simply layer the ingredients in your slow cooker. Cover and store in the fridge. When you’re ready, just cook it as directed. This saves time on busy days. There are many tasty sides to serve with this dish. Try these options: - Rice or quinoa for extra carbs - Tortillas for a fun wrap - A fresh salad for crunch - Grilled veggies for a healthy touch In this post, we explored a simple recipe for Slow Cooker Street Corn Chicken. We covered required and optional ingredients, plus tips for selecting fresh items. You learned about cooking steps for great texture and ways to adjust flavors to your taste. Remember, you can make this dish spicy or adapt it for a vegetarian option. Storing leftovers properly ensures nothing goes to waste. With these tips, you're ready to impress with your cooking. Enjoy every bite!

Slow Cooker Street Corn Chicken

Discover the mouthwatering flavors of Slow Cooker Street Corn Chicken with this easy recipe! Packed with tender chicken, creamy cheese, and zesty spices, it's a perfect meal for busy days. Simply combine your ingredients in a slow cooker and let it do the work for you. Ideal for weeknight dinners or meal prep, this dish is sure to please everyone at the table. Click through to explore this delicious recipe and start cooking today!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup frozen corn kernels

1 cup cream cheese

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoons lime juice

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

Place the chicken thighs at the bottom of the slow cooker. Season them with salt, pepper, chili powder, garlic powder, onion powder, and smoked paprika.

    Add the frozen corn kernels on top of the seasoned chicken.

      In a bowl, mix together the cream cheese, sour cream, mayonnaise, and lime juice until well combined.

        Pour the cream cheese mixture over the corn and chicken in the slow cooker, spreading it evenly.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

            Once done, shred the chicken within the crockpot using two forks to combine it with the creamy corn mixture.

              Stir in the shredded cheddar cheese, allowing it to melt into the mixture.

                Taste and adjust seasoning, adding more salt, pepper, or lime juice as needed.

                  Serve warm, garnished with fresh cilantro on top.

                    Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6