# Crockpot Street Corn Chicken

A slow-cooked chicken dish with street corn, sour cream, and cheese, served over Spanish rice-a-roni.

- Total time: 180 min
- Cuisine: Mexican
- Category: Drink
- Language: en

## Ingredients

- 1 large onion diced
- 2 jalapenos diced
- 1 big scoop garlic
- a little bit salt
- a little bit pepper
- tahine
- 2 cans fire roasted corn drained
- 1 lime juice
- 2 chicken breasts
- 8 oz sour cream
- 2 big handfuls Colby Jack cheese
- a little parsley
- Spanish rice-a-roni
- queso fresco

## Instructions

1. Dice one large onion and two jalapenos.
2. Add a big scoop of garlic to the diced onion and jalapenos.
3. Season with a little bit of salt, pepper, and some tahine.
4. Add two drained cans of fire roasted corn.
5. Squeeze the juice of one lime into the mixture.
6. Lay two chicken breasts on top of the mixture.
7. Season the chicken with a little salt, pepper, and more tahine.
8. Place the juiced lime halves over the top of each piece of chicken.
9. Cover and cook on high for approximately 3 hours.
10. After 3 hours, shred the chicken and mix it in with the vegetables.
11. Stir in 8 oz of sour cream.
12. Add a couple of big handfuls of Colby Jack cheese (or pepper jack if preferred).
13. Let it sit until the cheese melts.
14. Add a little parsley for garnish.
15. Serve over Spanish rice-a-roni and crumble some queso fresco over the top.

## Equipment

- crockpot

## Tips

- Add cilantro if you like the taste.
- Serve over Spanish rice-a-roni and crumble queso fresco on top.

## Source

- Original video: https://www.facebook.com/share/r/1VST396Ukm/
- Recipe page: https://www.cliprecipe.com/recipe/b5128b31-4441-4f59-9e29-7581d751ef80
- Extracted: 2026-02-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt