Crock Pot Street Corn Chicken

A creamy, flavor-packed Crock Pot Street Corn Chicken that combines tender chicken, sweet corn, zesty Tajin seasoning, and a lightened-up sauce made with Greek yogurt. This one-pot slow cooker meal delivers all the bold flavors of Mexican street corn with fewer calories, easy, satisfying, and perfect for busy weeknights.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 6–8 hours
• Total Time: 6 hours 10 minutes
• Servings: 6
• Calories: ~466 kcal per serving

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 onion, diced
• 6 cloves garlic, minced
• 1½ to 2 teaspoons Tajin seasoning (plus more for garnish)
• 1½ to 2 teaspoons chili powder
• Kosher salt and black pepper, to taste
• 2 cans (15 oz each) corn kernels, drained
• 1 can (10 oz) Rotel tomatoes with green chiles
• ⅓ cup sour cream
• 1 (5.3 oz) container plain Greek yogurt
  (or substitute with ⅔ cup blended cottage cheese or mayonnaise)
• ½ cup chopped fresh cilantro (plus more for garnish)
• ½ cup crumbled cotija cheese
• Optional toppings: sliced jalapeños, crushed Fritos or tortilla chips, hot sauce

Instructions

Step 1 – Layer the Base
Place the chicken thighs in the slow cooker. Add the diced onion and minced garlic on top. Sprinkle in the Tajin seasoning, chili powder, kosher salt, and pepper.

Step 2 – Cook the Chicken
Cover and cook on low for 6 hours, until the chicken is tender and fully cooked.

Step 3 – Add the Flavor Mix
After 6 hours, stir in the corn, Rotel tomatoes, sour cream, Greek yogurt (or substitute), chopped cilantro, and another pinch of salt and pepper.

Step 4 – Final Simmer
Cover and cook for 1–2 additional hours on low, stirring occasionally so the creamy sauce blends evenly.

Step 5 – Garnish and Serve
Before serving, sprinkle with extra Tajin, cotija cheese, and chopped cilantro. Add your favorite toppings such as jalapeños, crushed tortilla chips, or hot sauce.

Pro Tips

• Use Greek yogurt instead of mayonnaise for a lighter, high-protein sauce.
• Add a squeeze of lime juice before serving for a fresh, tangy finish.
• Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
• Serve over rice, in tacos, or as a filling for burrito bowls.

Nutrition Information

Disclaimer: Nutritional values are approximate and may vary depending on specific ingredients and portion sizes.

Crock Pot Street Corn Chicken

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• Author: carlosramirez
• Total Time: 370 minutes
• Yield: 6 servings
• Diet: Gluten-Free

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Description

A creamy, flavorful one-pot slow cooker meal that combines tender chicken, sweet corn, and zesty Tajin seasoning, perfect for busy weeknights.

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Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 onion, diced
• 6 cloves garlic, minced
• 1½ to 2 teaspoons Tajin seasoning (plus more for garnish)
• 1½ to 2 teaspoons chili powder
• Kosher salt and black pepper, to taste
• 2 cans (15 oz each) corn kernels, drained
• 1 can (10 oz) Rotel tomatoes with green chiles
• ⅓ cup sour cream
• 1 (5.3 oz) container plain Greek yogurt (or substitute with ⅔ cup blended cottage cheese or mayonnaise)
• ½ cup chopped fresh cilantro (plus more for garnish)
• ½ cup crumbled cotija cheese
• Optional toppings: sliced jalapeños, crushed Fritos or tortilla chips, hot sauce

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Instructions

1. Layer the Base: Place the chicken thighs in the slow cooker. Add the diced onion and minced garlic on top. Sprinkle in the Tajin seasoning, chili powder, kosher salt, and pepper.
2. Cook the Chicken: Cover and cook on low for 6 hours, until the chicken is tender and fully cooked.
3. Add the Flavor Mix: After 6 hours, stir in the corn, Rotel tomatoes, sour cream, Greek yogurt (or substitute), chopped cilantro, and another pinch of salt and pepper.
4. Final Simmer: Cover and cook for 1–2 additional hours on low, stirring occasionally so the creamy sauce blends evenly.
5. Garnish and Serve: Before serving, sprinkle with extra Tajin, cotija cheese, and chopped cilantro. Add your favorite toppings such as jalapeños, crushed tortilla chips, or hot sauce.

Notes

Use Greek yogurt instead of mayonnaise for a lighter, high-protein sauce. Add a squeeze of lime juice before serving for a fresh, tangy finish. Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave. Serve over rice, in tacos, or as a filling for burrito bowls.

• Prep Time: 10 minutes
• Cook Time: 360 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican