Slow-Cooker Chicken and Creamed Corn
Updated August 24, 2026
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
- Comments
- Read comments
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Ingredients
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
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
- 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
I made it with frozen corn and just cooked it for a little less time. It’s very tasty with crusty bread.
Followed recipe except used smoked paprika, boiled some carrots and zucchini to have plain on the side for a lighter option. I cooked this in a creuset on the stovetop on the smallest setting of the smallest burner. I did add a little water at the beginning but would try it without if I made it again.
Didn't think this would be anything special, but it's great! The lime juice is key.
this was DELICIOUS!!!! so incredibly easy and packed with so much flavor, great to eat with sourdough bread. i used fire roasted frozen corn for simplicity and a bit more flavor and then 2 peppers instead of 1. will need to double the recipe next time because my fiance ate ⅔ in one sitting!