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
4(8)
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

4 out of 5
8 user ratings
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Comments

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.

Sue

I wonder how this would work in a pot on the stove. Any alterations?

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.

starrd

@Sandra No precooking corn required

nhrocks

@Sandra. I think they are raw…though I would guess they should be cooked first. That’s what I would do anyway. Or if you lightly grilled them?

Lily

@Sandra I just made it and didn’t cook the kernels. Very good! I was surprised on that instruction, but it worked well. Nice pop, as the author mentions.

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