Can I substitute the cotija cheese in this slow cooker street corn chicken?

Yes. Crumbled feta is the closest swap and works really well. It has a similar salty, crumbly texture that blends into the creamy sauce nicely.

My chicken turned out dry. What went wrong?

Overcooking is almost always the cause. Check at the minimum recommended time. On low, check at 4 hours. On high, check at 2 hours. The chicken only needs to reach 165 degrees F internally to be safe and tender.

Can I use Greek yogurt instead of mayonnaise?

Yes. Swapping full-fat Greek yogurt for both the mayonnaise and sour cream gives you a lighter version without sacrificing too much creaminess. It is a great option if you want to reduce the calorie count.

Creamy Slow Cooker Street Corn Chicken - Bold Flavors with Zero Fuss

Slow Cooker Street Corn Chicken

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This slow cooker street corn chicken combines the bold flavors of Mexican street corn with tender shredded chicken in a creamy elote-inspired sauce. High in protein and perfect for tacos, bowls, or dipping.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican-American

Ingredients

Scale

1.5 lbs (680g) boneless, skinless chicken breasts
1 cup (240g) frozen corn, thawed
1/2 cup (120g) cotija cheese, crumbled
1/2 cup (120g) mayonnaise
1/4 cup (60ml) sour cream
1/4 cup (60ml) milk
2 cloves garlic, minced
1 tbsp chili powder, divided
1 tsp cumin
1/2 tsp paprika
1/4 cup (60ml) fresh lime juice
1/4 cup (15g) fresh cilantro, chopped
Salt and pepper to taste
Optional toppings: extra cotija cheese, chili powder, cilantro, lime wedges

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Instructions

Season chicken breasts with salt, pepper, and half of the chili powder. Place flat in the bottom of the slow cooker.
In a mixing bowl, whisk together mayonnaise, sour cream, milk, minced garlic, remaining chili powder, cumin, paprika, and fresh lime juice until smooth.
Pour the sauce evenly over the chicken in the slow cooker, coating every piece.
Scatter the thawed corn over the sauce. Place the lid on the slow cooker.
Cook on low for 4-6 hours or on high for 2-3 hours, until chicken reaches 165 degrees F and shreds easily with a fork. Check at the minimum time to avoid drying out.
Use two forks to shred the chicken directly in the slow cooker. Stir into the sauce until fully combined.
Stir in the crumbled cotija cheese and fresh cilantro. Let rest uncovered for 5-10 minutes to allow flavors to come together.
If the sauce is thinner than preferred, leave the lid off on the warm setting for 10-15 minutes before serving.
Serve warm with desired toppings such as extra cotija, chili powder, cilantro, and lime wedges.

Notes

For a lighter version, substitute full-fat Greek yogurt for the mayonnaise and sour cream.
Feta cheese can replace cotija if unavailable at your local store.
Add diced jalapenos or a dash of hot sauce for extra heat.
Always check the chicken at the minimum cook time to keep it moist and tender.
Fresh lime juice is strongly recommended over bottled for the best flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 480 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 115 mg

Find it online: https://www.benefitiany.com/slow-cooker-street-corn-chicken/