Description
An easy 5-ingredient slow cooker recipe that combines smoky, creamy Mexican street corn flavors with tender chicken thighs for a convenient and delicious weeknight meal.
Ingredients
- Boneless, skinless chicken thighs
- Fresh corn kernels (2-3 cups)
- Mayonnaise
- Cotija cheese (divided)
- Chili powder
- Fresh lime juice
- Garlic powder
- Salt and pepper
- Fresh cilantro (for garnish)
Instructions
- Husk the corn and cut the kernels off the cob. Place in a large bowl. If using frozen corn, thaw and drain well.
- In a separate bowl, combine mayonnaise, chili powder, garlic powder, and half of the cotija cheese. Stir until smooth.
- Squeeze in fresh lime juice and mix well. Taste and adjust seasoning if needed.
- Pat chicken thighs dry and season with salt and pepper. Place chicken in the bottom of the slow cooker.
- Pour the sauce over the chicken, then add the corn kernels on top. Gently mix everything together to coat the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and reaches 165°F.
- Shred the chicken directly in the pot using two forks or a spoon.
- Stir in the remaining cotija cheese and fresh cilantro. Let sit for 5 minutes to allow cheese to melt before serving.
Notes
Chicken thighs stay juicier than breasts in the slow cooker. Avoid lifting the lid frequently to maintain heat. If the sauce is too thin, cook on high for the last 30 minutes with the lid off. For a lighter version, swap mayo for Greek yogurt. For a vegan option, use tofu and vegan mayo.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup of chicken and
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
Keywords: slow cooker, crockpot, street corn, elote, chicken thighs, easy dinner, 5-ingredient recipe, Mexican chicken, meal prep