Crockpot Street Corn Chicken
Tender chicken slow-cooked with fire-roasted corn, jalapeños, lime, and warm spices, then finished with sour cream and melty cheese for a creamy, street-corn-inspired dinner. Easy, flavorful, and perfect over Spanish rice.
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Crockpot Street Corn Chicken
Prep 10 minutes
Cook 10 minutes
Total 10 minutes
Serves 2 people
Ingredients
- 2 chicken breasts
- 1 onion diced
- 2 jalapeños diced
- 1 tablespoon garlic
- Salt to taste
- Black pepper to taste
- Tajín to taste
- 2 15 oz cans fire-roasted corn, drained
- 1 lime juiced (reserve juiced halves)
- 8 oz sour cream
- 1 cup Colby Jack or Pepper Jack cheese shredded
Instructions
- Add the diced onion, jalapeños, garlic, fire-roasted corn, salt, pepper, and Tajín to the crockpot. Stir to combine.
- Place the chicken breasts on top of the corn mixture.
- Juice the lime over the chicken, then place the juiced lime halves directly on top of each chicken breast.
- Cover and cook: HIGH: 3–4 hours or LOW: 6–8 hours until the chicken is fully cooked and tender.
- Remove and discard the lime halves.
- Remove the chicken, shred, return to the crockpot
- Stir in the sour cream and shredded cheese until melted and creamy
- Serve over Spanish rice and top with fresh cilantro and crumbled queso fresco.
Notes
For topping & serving, use fresh cilantro, queso fresco, and a box of instant Spanish rice!
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