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Slow Cooker Street Corn Chicken Recipe

This Slow Cooker Street Corn Chicken is creamy, cheesy, and bursting with the bold flavors of Mexican street corn. Tender shredded chicken slow-cooks with sweet corn, zesty spices, and a rich creamy sauce for an easy dinner that's perfect for tacos, rice bowls, burritos, or meal prep.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 435
Ingredients Equipment Method

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 3 cups sweet corn kernels
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese softened
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • ½ cup cotija cheese crumbled
  • ¼ cup fresh cilantro chopped
  • 1 jalapeño finely diced (optional)

Equipment

  • Slow cooker
  • Mixing bowl
  • Measuring spoons
  • Forks for Shredding
  • Serving Spoon

Method
 

  1. Place the chicken breasts in the slow cooker and season with chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
  2. Add the corn over the chicken, cover, and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the chicken is tender.
  3. Remove the chicken from the slow cooker and shred it using two forks.
  4. Return the shredded chicken to the slow cooker and add the cream cheese, sour cream, mayonnaise, and lime juice.
  5. Stir until the cream cheese melts and the mixture becomes smooth and creamy.
  6. Mix in the cotija cheese, cilantro, and jalapeño if using, then cook for another 10 minutes.
  7. Serve warm over rice, in tortillas, or in burrito bowls with your favorite toppings.