Crockpot Chili Lime Chicken Thighs and Corn Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh lime juice and grate a little lime zest over the finished dish before serving. You can also add a pinch of salt and pepper to taste, though the chili powder often contains salt.

If you prefer a bit of heat, add a minced jalapeño along with the corn. The sauce is delicious spooned over rice, quinoa, or even mashed potatoes.

This recipe is wonderfully forgiving. If you need to leave it longer, the chicken will still be tender, but it may start to shred. To keep the corn from turning mushy, aim for the shorter end of the cooking time.

You can also thicken the sauce after cooking by simmering it on the stovetop for a few minutes or whisking in a cornstarch slurry.

Variations

• Spicy Chipotle Twist: Replace the chili powder with 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the adobo sauce. This adds a smoky, spicy depth that pairs beautifully with the lime and butter.
• Garlic-Lime Chicken: Add 3 cloves of minced garlic to the melted butter and lime juice mixture. The garlic infuses the sauce with a savory aroma that complements the chicken and corn.
• Cilantro-Lime Finish: Stir 1/4 cup of chopped fresh cilantro into the slow cooker just before serving, or sprinkle it over each serving. The fresh herbs brighten the dish and add a pop of color.
• Honey-Chili Glaze: Whisk 2 tablespoons of honey into the lime butter for a touch of sweetness. The honey balances the heat of the chili powder and creates a glossy, slightly sticky sauce.

Storage and make-ahead

Fridge

Leftover chicken and corn keep in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in the microwave or on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much.

You can assemble the entire dish up to a day ahead: place the chicken in the slow cooker insert, top with corn and chili powder, and pour over the lime butter.

Cover and refrigerate. When ready to cook, place the insert in the slow cooker and cook on low as directed, adding about 30 minutes to the time.

Serving ideas

Serve the chicken and corn hot, straight from the slow cooker, with a generous spoonful of the chili-lime butter sauce over the top.

Garnish with fresh cilantro, lime wedges, and a sprinkle of flaky salt if desired. This dish pairs beautifully with warm corn tortillas, rice, or a simple green salad.

For a heartier meal, serve over cooked rice or quinoa to soak up the sauce. You can also shred the chicken and use it as a filling for tacos, burritos, or quesadillas. The leftovers are fantastic in a wrap with fresh veggies and a drizzle of crema or hot sauce.

Frequently asked questions

Recipe card

Crockpot Chili Lime Chicken Thighs and Corn

Prep 5 minCook 4 hTotal 4 h 5 minServes 6

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 cups corn kernels (fresh or frozen)
• 1 tbsp chili powder
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh lime juice

Instructions

1. Place the boneless skinless chicken thighs in the bottom of a 5-6 quart slow cooker in a single layer, overlapping slightly if needed. They should fit snugly but not be piled too high.
2. Scatter the corn kernels evenly over the chicken, covering the surface completely. The corn will cook down and create a bed of sweet, tender kernels.
3. Sprinkle the chili powder evenly over the corn and chicken. Use your fingers or a spoon to distribute it as evenly as possible for consistent flavor.
4. In a small bowl, whisk together the melted butter and fresh lime juice. Pour the mixture evenly over the chicken and corn.
5. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C). The corn should be tender and the sauce slightly thickened.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

28 g

Carbohydrates

12 g

Fat

29 g

Automatic estimate from the ingredient list, not laboratory-verified.