There are definitely days when you simply don’t have the time to cook an elaborate meal no matter how much you want to. When this happens I am glad that I have a few recipes that I can easily whip up, which don’t take too much time to make and with ingredients that I usually keep in my pantry. This Chicken with Creamed Corn is one of my staples. My mom always made this in the Philippines and everyone who’s tried this often asks for the recipe.
There she uses boneless skinless thighs that require longer cooking but here I use boneless breasts instead. I must admit that the thighs have more flavor as you tend to cook them longer and absorb more flavor that way but if you cook this in the slow cooker then even the chicken breasts taste so much better. Nonetheless, whichever type of chicken part you use for this recipe, you’ll always be happy with the results ’cause they are both tasty and creamy!
I prefer to cook this in the slow cooker because the slow simmering allows the chicken to fully absorb the flavors and seasonings. But, of course, if you’re pressed for time then the stovetop version can’t be beaten!
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3 Tbsp Oil
Half a head of Garlic, cloves crushed
2 medium Onions, chopped
2.2 lbs/ 1 kilo skinless boneless chicken breast or thighs, chopped or cubed
1 can Evaporated milk
1 (14 0z) and 1 (8.25 oz) Cream style Corn (regular or gluten-free)
Salt and pepper to taste
1/2-1 cup extra corn kernels – canned or frozen (optional)
Heat the oil in a deep or large frying pan using medium-high heat. Sauté the garlic and onion for a couple of minutes. Add the cubed chicken and cook until it has browned/seared. Season with salt and pepper.
Once the chicken has browned, add the corn and continue to cook for another 3 minutes. Pour in the milk and also add the extra corn kernels (if using) and let simmer uncovered until the milk and corn are thoroughly heated and the sauce has thickened to your liking. Check if the chicken is already done and adjust the seasoning, if necessary. Serve with rice.
*Note that if you’re using chicken thighs, these will cook longer than the breasts so you need to cook the thighs till they are tender before you add the milk and corn kernels. Cover the pan while cooking the thighs. Uncover when the thighs are already tender (about 40 minutes or so) then add the milk and corn kernels and cook as instructed above. Check the seasoning and adjust, if needed.
Sauté the onion and garlic in oil as above for 3-4 minutes until onion begins to soften. Transfer the onion and the garlic to the slow cooker. Add chicken pieces on top. Season well with salt and pepper, to taste. Add the creamed corn. You can also add the milk at this point* or during the last hour of cooking. Cook on low for about 6-8 hours. Check seasoning and adjust, if needed. Serve with rice. Yummy!
*Note that if you use the slow cooker and decide to add the milk early on, it may curdle, which will not affect the taste, in fact, it would be so much tastier this way. But, if you don’t like the milk curdling due to the long slow cooking then just add it during the last hour. So perfect with rice. Drizzle the sauce on top of your rice! Enjoy!
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This recipe is featured at Foodie Friends Friday.
Sounds delicious! Can't wait to try it, and thanks for sharing your mother's recipe! ~tina
You're welcome, Tina! Hope you like it!
I am trying this tonight with thighs and legs. Coat with corn meal and brown in oil. Then add to casserole dish. Pour grease from Browning and cream style corn cover and slow bake 2 Hours 300 degrees. Make basmati rice on side and spoon corn sauce over. Garlic added to recipe as needed.
yum! This looks like a perfect comfort food dish!
Thanks, Paige! It really is! Glad you came by.
Creamed corn looks delicious!! OMG the star bowl adds much more drama to it!!!
Thanks, Suja! Yes, this is creamy and delish and I love that bowl too!
My Mum used to add evaporated milk to a lot of recipes and it just tasted so delicious. Love this simple recipe. I can eat this on its own, as soup.
That's right, Adora, it can be like soup too! I think Mums from the Philippines use a lot of Evap Milk. I guess because fresh milk is not always readily available. Thanks for stopping by!
I think I will love this.. I will try to tell this to my mom. Thank you for this recipe. | Tagalog Love Quotes
Thanks Reyn! Hope you and your mom enjoy this!
Looks delicious and very comforting! Thank you for sharing with Foodie Friends Friday! Please come back to VOTE on Sunday and next week with another great recipe!
I can't remember the last time I had creamed corn. Thanks for bringing out the memories. It looks great. Thank you for sharing on Foodie Friends Friday. Your co host from Nosh My Way
Thanks, Marlene! So sweet of you to stop by. Love Foodie Friends Friday!
Hello Manila Spoon! I was actually trying to find something to do with my cream style corn in my cupboard until I saw this, I said "Hey! Finally!". Finally, I have something to try it with. Thanks you for this post! I just love that you put it in a star container, looks smashing!
Thanks, Micole! I always have creamed corn in my pantry for when I fancy this! 🙂
Small can evaporated milk? Or large?
This sounds delicious. Hard to find things the grandchildren like to eat. I think this will be a favorite! Thanks.
I use the big one but you can certainly adjust it to your taste. Please enjoy!
It's in the slow cooker as we speak! This sounds awesome. Let's see what the fam thinks tonight. Thanks for the recipe!
I hope you enjoyed it, Kathie!
OMG this is just my kinda dish, must try it soon.
Hope you got to try it! Thanks for stopping by!
just want to make sure a half of the head of garlic? like 6 cloves?
Yes, Sheri – 6-8 depending on how much cloves there is in half a head of garlic. Please enjoy!
This is sooo good. Thanks for sharing the recipe.