Crock-Pot Corn Chicken


Want a little twist to your crock-pot chicken meals? Here’s a recipe that has a lot of kick to it! It is my southern corn crock-pot chicken recipe. It has just the right amount of flavor that keeps you getting up for seconds! I served this with rice, but can also work with tortilla shells.

Easy, delicious, cheap and flavorful!

Can I get a Yee-haw?!?!?!

The ingredients: Chicken, brown sugar, dijon mustard, sour cream, whole kernel corn and salsa

Add salsa, sour cream, corn, mustard, brown sugar and mix until combined

 Pour over chicken in crock-pot

Heat on high at least 4 hours, or low for 6-7

Shred the chicken and return to crock-pot a half hour before serving 


  • 4 frozen chicken breasts
  • 1 T brown sugar
  • 1 T Dijon mustard
  • 2 cups salsa
  • 1 cup sour cream
  • 1 can whole kernel corn
  • Instant white rice
  1. Place chicken in bottom of crock-pot.
  2. Mix brown sugar, corn, sour cream, mustard and salsa and pour over chicken.
  3. Add water to cover chicken with sauce.
  4. Cook on low for 6-7 hours or high, at least 4 hours.
  5. Half an hour before serving, shred chicken and return to crock-pot 
  6. Serve over rice.


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