Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken | Chef Erik Hoover of Cockeye BBQ makes Slow Cooker Street Corn Chicken as part of Valley Spotlight’s “Quick Cook” challenge. The goal? Create a family meal for under $25 with ingredients from Grocery Outlet. Total cost at Grocery Outlet: $21.94. Prices reflect date of purchase. Pantry staples are not included in the total price. The breakdown: chicken breast, $3; corn, $2.10; sour cream, $1; mayonnaise, 25 cents; Mexican-style cheese, $4; onion, 75 cents; garlic, 12 cents; cream cheese, 75 cents; lime juice, $1. Optional extras: rice, $1; tortillas, $3.49; tortilla chips, $1.99; salsa, $2.49. Recipe by chef Erik Hoover.

Preparation time: 15 minutes
Cook time: 3 hours
Servings: 6

Ingredients

2 pounds chicken breast, cut into 2-inch pieces
3 cups corn, drained (about three cans)
½ cup sour cream
¼ cup mayonnaise
8 ounce package Mexican style cheese
½ onion, diced
3 cloves garlic, minced
4 ounces cream cheese, room temperature
2 tablespoons Tajín (divided)
1 tablespoon elote seasoning (see recipe below)
salt and pepper to taste
1 teaspoon garlic powder
2 tablespoons fresh lime juice

Optional extras: rice, tortillas, tortilla chips and salsa.

Preparation

1. In a medium-sized bowl, add diced chicken, salt, pepper, garlic powder and paprika. Stir until chicken is evenly coated; place into slow cooker.
2. Add corn, onion, garlic, sour cream and mayonnaise. Season with salt, pepper, elote seasoning and Tajín. Add cheddar and Monterey Jack cheese.
3. Secure lid and set slow cooker on low for 3-4 hours. About halfway through cooking process, carefully remove lid and give everything a nice big stir. Secure lid. Add cream cheese when there’s 30 minutes left.
4. Garnish with Tajín and a splash of lime juice. Serve warm and enjoy!

Chef Erik’s elote seasoning blend

2 tablespoons chili powder
½ tablespoon smoked paprika
2 teaspoons granulated sugar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

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