Slow-Cooker Chicken and Creamed Corn

By Sarah DiGregorio

Updated August 24, 2026

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
4 ½ hours
Prep Time
15 minutes
Cook Time
4 ¼ hours
Rating
5(1,192)
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

  • 3 ears of corn, shucked, kernels cut from cobs, cobs reserved

  • 2 pounds boneless, skinless chicken thighs 

  • 4 garlic cloves, smashed and chopped

  • 2 celery stalks, finely chopped

  • 1 red bell pepper, finely chopped

  • 1 shallot, finely chopped

  • 2 tablespoons unsalted butter

  • 1 tablespoon kosher salt (such as Diamond Crystal)

  • ½ teaspoon ground cayenne, plus more for serving

  • Black pepper

  • 1 cup/8 ounces sour cream

  • 3 scallions, sliced

  • Juice of 1 lime

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

34 grams carbs; 262 milligrams cholesterol; 568 calories; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 27 grams fat; 5 grams fiber; 1118 milligrams sodium; 51 grams protein; 9 grams sugar

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
1,192 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

Alethea ODonnell

I made it with frozen corn and just cooked it for a little less time. It’s very tasty with crusty bread.

Brinkwell

What temperature in the oven?

Kirsten in MD

Definitely more than the sum of its parts. I cooked this in the Instant Pot using the slow cook function, adding an extra hour after the comments below and following recommendations from the Internet. What came out at the other end looked gray and sad, but once I added the corn, sour cream and lime juice, I let it sit for another 10 minutes to warm through and meld flavors and that's when the magic happened. I ate with a flour tortilla. It was delicious.

EB

I made this as instructed. It’s fine, but fairly bland. I adjusted at the end by adding smoked paprika and chipotle. Wouldn’t make again.

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