Go Back
–+ servings
Print Recipe

Crockpot Street Corn Chicken

Easy, flavorful, and perfect over Spanish rice.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 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.

Video

Notes

For topping & serving, use fresh cilantro, queso fresco, and a box of instant Spanish rice!