Slow Cooker Chicken and Creamed Corn

By Sarah DiGregorio

Published Aug. 7, 2025

Slow Cooker Chicken and Creamed Corn
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
4 ½ hours
Prep Time
15 minutes
Cook Time
4 ¼ hours
Rating
5(421)
Comments
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This easy stew has all the gentle pleasures of creamed chicken and creamed corn along with the zip of maque choux, a Cajun sauté of corn and peppers that is often enriched with cream. This slow-cooker recipe combines the best of both dishes for a rich braise, good on its own or served over buttered toast or biscuits. Because it is not as thick as a roux-thickened version, this dish feels right for corn season. It’s lightly creamy and full of sweet corn flavor thanks to the cobs, which cook alongside the other ingredients. There is no need for liquid; the chicken and vegetables give up theirs, making this essentially self-saucing. Add the reserved corn kernels just before serving so that they retain their sweet pop.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

5 out of 5
421 user ratings
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Comments

Laura in NJ

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.

starrd

@Sandra No precooking corn required

Sandra

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.

Genevieve

I made this and it was super bland. I even added the fire roasted corn from whole foods at the end to give it some flavor.

MelBaz

outstanding. Made it in a Le Creuset (browned on the stovetop) and then cooked in the oven for 2-3 hours at 250. Used a can of corn. Can easily see tweaking it slightly to go into a Mexican dish or Thai with slightly different spices and peppers. Fabulous!

mvanders

This was a big hit with my family! Since it's December, I used frozen corn kernels. I also added fresh chopped spinach in Step 2.

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