Can I put raw corn in the slow cooker with the chicken?

Absolutely, you can add raw corn directly into the slow cooker with the chicken. It will cook beautifully alongside the chicken, absorbing all the wonderful flavors from the spices and juices. Using canned corn as in this recipe is convenient and ensures tenderness. If you're using fresh corn, just cut the kernels off the cob before adding them. This method keeps everything simple and saves you time and effort.

How long should chicken cook in a slow cooker to be fully done?

Chicken usually takes about 6 hours on low in a slow cooker to become tender and fully cooked. This time allows the flavors to meld well, resulting in juicy, flavorful chicken. If you're using chicken thighs like in this recipe, they are forgiving and stay moist over longer cooking times. Just make sure the internal temperature reaches 165°F to ensure safety. You can always check it with a meat thermometer to be sure.

Is it possible to slow cook chicken in 4 hours?

While 4 hours on high can work for boneless, skinless chicken, this recipe recommends cooking on low for about 6 hours for maximum tenderness. Slow cooking at a lower temperature helps develop richer flavors and ensures the chicken remains juicy. If you’re short on time, you can experiment with a higher setting, but keep an eye on the moisture levels. Adding extra sauce or broth can help avoid drying out.

Does corn become mushy in a slow cooker?

Corn holds up surprisingly well in a slow cooker. In this recipe, it softens without becoming mushy, maintaining a pleasant texture. Canned corn is particularly well-suited for slow cooking, as it’s already been partially cooked. If you prefer a bit of crunch, you could add some fresh corn during the last hour of cooking. This way, you get the best of both worlds: tender chicken and perfectly textured corn.

Delicious Slow Cooker Street Corn Chicken Recipe

Description

A healthier version of street corn chicken with Greek yogurt, all cooked in a slow cooker.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs

1 onion, diced

6 cloves garlic, minced

1 1/2 teaspoons Tajin seasoning

1 1/2 teaspoons chili powder

Kosher salt, to taste

Pepper, to taste

2 (15-ounce) cans corn kernels, drained

1 (10-ounce) can Rotel tomatoes with green chiles

1/3 cup sour cream

5.3 ounces plain Greek yogurt

1/2 cup chopped cilantro

1/2 cup cotija cheese

Optional: Jalapenos, crushed Fritos or tortilla chips, hot sauce

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Instructions

1. Put chicken, onions, and garlic in the slow cooker. Season with Tajin, chili powder, salt, and pepper.

2. Cook on low for 6 hours.

3. Add corn, Rotel tomatoes, sour cream, Greek yogurt, cilantro, salt, and pepper. Cook on low for 1-2 more hours, stirring occasionally.

4. Sprinkle with extra Tajin, cilantro, and cotija cheese before serving. Add optional toppings if desired.

Notes

For a creamy texture, stir occasionally during the last cooking hour.

Adjust seasoning to taste before serving.

Prep Time: 10
Cook Time: 360
Category: Main Course
Method: Slow Cooker
Cuisine: American, Mexican

Nutrition

Serving Size: 1 serving
Calories: 466 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 36 g
Cholesterol: 120 mg