Slow Cooker Street Corn Chicken
A flavorful and easy-to-make dish combining chicken, corn, and spices in a creamy mixture reminiscent of Mexican street food.
Ingredients
Main Ingredients
- 1 lb chicken breasts You can use chicken thighs for a richer flavor.
- 1 cup frozen corn Fresh corn can be used if in season.
- 1 can black beans, drained and rinsed Substitute with kidney beans or pinto beans for variety.
- 1 cup salsa Opt for fresh pico de gallo for a fresher taste.
- 1 tsp chili powder Adjust spices to your taste for a milder or spicier dish.
- 1 tsp cumin
- to taste Salt and pepper Start with less salt and taste before adding more.
- 1 cup shredded cheese (cheddar or Monterey Jack) Cheese adds a creamy texture.
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Place 1 lb of chicken breasts into the slow cooker.
- Pour in 1 cup of frozen corn and a can of rinsed black beans.
- Add 1 cup of salsa along with 1 tsp of chili powder and 1 tsp of cumin. Season with salt and pepper to taste.
- Cover and set your slow cooker to low for 6-8 hours or high for 4 hours.
- Once cooked, use two forks to shred the chicken right inside the slow cooker, mixing it well with the other ingredients.
- Sprinkle 1 cup of shredded cheese on top and let it melt into the mixture.
- Serve in tacos, bowls, or with chips, garnished with fresh cilantro.
Notes
Prep the ingredients the night before for a quick morning start. Store leftovers in an airtight container for up to 3-4 days in the fridge.