Slow Cooker Chicken and Creamed Corn
Published Aug. 7, 2025
- Total Time
- 4 ½ hours
- Prep Time
- 15 minutes
- Cook Time
- 4 ¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- 3ears of corn, shucked, kernels cut from cobs, cobs reserved
- 2pounds boneless, skinless chicken thighs
- 4garlic cloves, smashed and chopped
- 2celery stalks, finely chopped
- 1red bell pepper, finely chopped
- 1shallot, finely chopped
- 2tablespoons unsalted butter
- 1tablespoon kosher salt (such as Diamond Crystal)
- ½teaspoon ground cayenne, plus more for serving
- Black pepper
- 1cup/8 ounces sour cream
- 3scallions, sliced
- Juice of 1 lime
Nutritional analysis per serving (4 servings)
568 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 51 grams protein; 1118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the corn cobs into the bottom of a 6- to 8-quart slow cooker and then add the chicken, garlic, celery, bell pepper and shallot. Plop the butter on top. Season with the salt, cayenne and several generous grinds of black pepper. Cook on low for 4 to 4 ½ hours, until all the vegetables are soft and the chicken is very tender.
- Step 2
Using tongs, remove and discard the cobs. Coarsely shred the chicken using the tongs or two forks. Stir in the reserved corn kernels, sour cream, scallions and lime juice. Taste and add more salt, pepper and cayenne as necessary.
Private Notes
Comments
Had everything in the house to make this except the sour cream - thanks to Panfry's recommendation on using coconut milk, which I did have in the house. Also, the spouse is a wimp when it comes to spicy, so I used smoked paprika instead of the cayenne - lovely swap. I could also see making this without the chicken but adding clams and mussels near the end of cooking to make this reminiscent of a New England beach cook-out.
@Sandra No precooking corn required
Looks very promising, but no mention of whether the corn is cooked ahead of shucking. I would assume so, but perhaps this could be clarified.
Followed the recipe exactly except for two things: used frozen corn and I forgot to get scallions. I used corn kernels, but next time will try frozen corn on the cob if I can’t get fresh. We both thought the salt could be cut at least in half. Nevertheless, it’s very tasty! It reminded me a little of chicken paprikas, as the sour cream enriches the sauce without being too heavy. Definitely a keeper for the slow cooker repertoire - we will make this again.
Loved this, as did my guests, and I will make it again. I did add about 2/3C chicken broth (boiling) to it about 45 minutes before I needed to serve it. It really did need the extra liquid.
Easy and delicious. I used chicken breasts (my husband remains woefully chicken thigh-averse despite my best efforts) so I added a splash of chicken broth for moisture. I let it sit on warm for about 20 minutes after shredding and mixing everything in. We enjoyed it with hunks of sourdough baguette and I’ll roll up and fry the leftovers in flour tortillas for flautas tomorrow. Definitely keeping this one in the rotation!