Dinner Tonight: Chipotle Corn Chicken

My Fiesta Chicken With Rice was such a hit that I thought I’d do a mix and match spin off of it.  This meal is spicy from the chipotles and sweet from the corn…but the best part is, it’s so quick and easy to make.  This is one of those perfect meals for a busy night.  Don’t worry about the spice…you can add as much or as little as your family likes.
Shopping List
1 pound boneless, skinless chicken (frozen or defrosted)
2 tablespoons chili powder
2 cups salsa
1 to 4 chipotles, chopped (see below)
1 can cream corn
1 cup frozen corn
2 cups cooked rice (I used brown rice…you can use whatever)
Cheese and chopped green onions to garnish
Place your chicken down in your slow cooker.  Sprinkle chili powder over chicken and then top with salsa, chipotles and cream corn.  Cook on low 6 to 8 hours (more like 8 if your chicken is frozen) or on high for 3 to 4 hours (again, more like 4 if your chicken is frozen).  
About 20 minutes before you’re ready to eat, remove lid from slow cooker and using two forks, shred chicken right inside the slow cooker.  Stir in frozen corn.  Keep lid off until you’re ready to eat (this will thicken the chicken mixture).  On your plate, layer your cooked rice, chicken and then top with cheese and/or green onions.
Simple, right?  Chipotles are sold in small cans on the Mexican food aisle of your grocery store.  The can will say Chipotle and Adobo on it.  Chipotles are spicy, so if you’re not a fan of spice, just add one…we love spice over here, so I added four.  You can freeze the remaining chipotles in a freezer bag for later use.  They’re really good chopped up in almost every Tex-Mex supper.
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  • Sheaffer {Pinterest Told Me To} April 2, 2013 at 10:31 am

    I love chipotle in recipes! Gonna try this one for sure!

  • Alison @ Get Your Pretty On April 2, 2013 at 11:37 am

    Mmm, chipotles give such a nice smoky, spice to dishes. Another must try meal!

  • Ginny Hurst April 2, 2013 at 12:55 pm

    I love chicken in the crock pot! And this is even better when its a whole meal!

    Here's my post about chicken in the crock pot: http://moderncommonplacebook.com/2013/03/21/slow-cooker-three-ways/

  • Mel (Northern Lights) April 2, 2013 at 1:33 pm

    That looks phenomenal! Defintiely adding this to the recipe list. Thanks for sharing!

  • Aubs April 2, 2013 at 3:17 pm

    This looks sooo good!! We are big fans of chipotle peppers!! =)

  • Anonymous April 2, 2013 at 3:20 pm

    Can I substitute something for the can of creamed corn? I love frozen corn, I just can't stomach canned corn for some reason!! The recipe looks delicious and I really would love to make this and not totally ruin in by trying my own substitution!

  • Olivia April 2, 2013 at 3:54 pm

    Mmm. Looks good. I'll have to try this next week!

  • Mix and Match Mama April 2, 2013 at 4:24 pm

    Just add about half a cup more of frozen corn and a splash of milk. That should work just fine!

  • Anonymous April 3, 2013 at 12:06 am

    Just wondering what kind/brand of salsa you use?? I know it can change the taste.

  • Mix and Match Mama April 3, 2013 at 12:26 am

    I use a mild or medium salsa…and I like one that is kind of chunky. I know I'm a Texan and I should name some fancy, authentic brand…but basic old Pace Picante Salsa works great :).

  • Angela April 3, 2013 at 1:34 am

    Yum!! I was just thinking about how I need more slow cooker recipes! I will have to try this.

  • AmyRay April 3, 2013 at 1:48 pm

    Hi Shay! I'm thinking that I MUST TRY THIS!!! However, I'm not a fan of chili powder. Is it necessary? Can something else be substituted? Or can I just omit it altogether?


  • Mix and Match Mama April 3, 2013 at 5:32 pm

    You can substitute taco seasoning or Cumin…Cumin will give it a smokey flavor and not spicy but it should still be delicious!

  • Trent Stanley April 11, 2013 at 7:43 pm

    The leftover chipotles are great mixed into butter and made into a "roll" that can be chilled and sliced onto steaks after they come off the grill.

  • Anonymous April 17, 2013 at 3:37 pm

    Do you ever make your slow cooker recipes ahead of time and freeze them?

  • Mix and Match Mama April 17, 2013 at 5:10 pm

    Sometimes I freeze the leftovers for a later time. The key is to make sure you let the food come to room temp before sticking it in the freeze. Freezer Ziploc bags work great!

  • Morgan Soper November 14, 2014 at 2:43 am

    LOVED this recipe! I typically just cook for myself so I brought some leftovers to my friend and she loved it too! Thanks for sharing, Shay!

  • Katie Compton December 29, 2014 at 3:31 am

    What do you think about adding black beans?? We love black beans at my house! Yes or No?

  • Christy April 14, 2015 at 2:59 pm

    I made this for dinner last night. It was a hit! Even my two year old son enjoyed it. I haven't found one recipe from your blog that we haven't enjoyed. Thanks for sharing! 🙂

  • Kjlb37 May 19, 2016 at 2:02 pm

    Making this for tonight's dinner with tortillias and guacamole on the side!;)