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Extreme macro close-up of zesty summer shredded chicken with charred corn and glossy sauce. (Summer Crockpot Recipes)

Summer Crockpot Recipes: Zesty Shredded Chicken with Charred Corn

This Zesty Summer Shredded Chicken features juicy chicken strands, charred corn, and vibrant red peppers in a glossy citrus sauce. A perfect low-effort, high-flavor meal for hot summer days using your slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 cups
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 2 lbs Chicken Breasts Boneless, skinless (907g)
  • 1/4 cup Lime Juice Freshly squeezed (60ml)
  • 2 tbsp Honey Or agave nectar (30ml)
  • 1 tsp Smoked Paprika 6g
  • 2 cups Sweet Corn Fresh or frozen kernels (300g)
  • 1 large Red Bell Pepper Diced into cubes (150g)
  • 2 tbsp Neutral Oil For searing (30ml)
  • 1/2 cup Fresh Cilantro Chopped for garnish (15g)

Equipment

  • 1 Crockpot (Slow Cooker) 6-quart or larger
  • 1 Cast Iron Skillet For charring the corn

Method
 

Slow Cook the Chicken
  1. Place chicken in the crockpot. Whisk lime juice, honey, paprika, salt, and pepper and pour over chicken. Cook on Low for 4 hours.
  2. Remove chicken and shred into long strands with two forks. Return to pot to soak in the glossy sauce.
Char the Vegetables
  1. Heat oil in a skillet until smoking. Add corn and leave undisturbed for 2 minutes to char. Add peppers for 1 minute.
  2. Fold the charred corn and red peppers into the shredded chicken. Garnish with cilantro.

Notes

Ensure the skillet is very hot before adding corn to get dark char marks without overcooking.
Keep chicken strands long and thick for a more rustic, 'beautifully messy' presentation.