Name: Slow Cooker Street Corn Chicken
Prep time: 10 min
Cook time: PT-491859H35M9S
Total time: 6 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; 2 cups frozen or canned corn (drained if canned); 8 oz cream cheese; 1/4 cup mayonnaise or sour cream; 2 tbsp fresh lime juice; 1 tsp garlic powder; 1 tsp chili powder; 1/2 tsp paprika; Salt and black pepper, to taste; 1/3 cup cotija cheese or feta, crumbled; 1/4 cup fresh cilantro, chopped; Optional: 1 diced jalapeño; Cooked rice or tortillas, for serving

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Slow Cooker Street Corn Chicken is a creamy, flavorful dish that brings together the bold, zesty taste of Mexican street corn with tender, juicy chicken. It’s one of those meals I can throw together in the morning and come back to later with dinner basically ready—comforting, rich, and just a little bit tangy.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor, yet requires hardly any effort. The slow cooker makes the chicken fall-apart tender, while the creamy street corn mixture brings in sweet corn, chili spices, and just the right amount of zing from lime and cheese. It’s perfect served over rice, in tortillas, or just on its own. Plus, it’s easy to adjust to fit whatever I have on hand. Slow Cooker Street Corn Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Frozen or canned corn (drained, if canned)
Cream cheese
Mayonnaise or sour cream
Fresh lime juice
Garlic powder
Chili powder
Paprika
Salt and black pepper
Cotija cheese or feta, crumbled
Fresh cilantro, chopped
Optional: diced jalapeño for heat
Cooked rice or tortillas, for serving

Directions

I place the chicken in the bottom of the slow cooker and season it with salt, pepper, garlic powder, chili powder, and paprika.
I add the corn on top, then dollop the cream cheese and mayonnaise (or sour cream) over everything.
I cover and cook on low for 4–6 hours or high for 2.5–3.5 hours, until the chicken is fully cooked and tender.
Once cooked, I shred the chicken with two forks right in the crockpot and mix everything together until creamy and well combined.
I stir in the lime juice, crumbled cheese, and chopped cilantro.
I serve it hot over rice, in taco shells, or in a bowl with tortilla chips.

Servings and timing

This recipe serves about 4–6 people.
Prep time: 10 minutes
Cook time: 4–6 hours on low or 2.5–3.5 hours on high
Total time: up to 6 hours 10 minutes

Variations

I sometimes add black beans for extra texture and protein.
When I want it spicier, I stir in diced jalapeño or a few dashes of hot sauce.
For a smoky touch, I swap paprika for smoked paprika or chipotle powder.
I’ve also made it with Greek yogurt instead of mayo for a lighter version.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I microwave individual portions or warm the mixture in a saucepan over medium-low heat, adding a splash of milk or broth if it gets too thick. It also reheats well for meal prep lunches. Slow Cooker Street Corn Chicken

FAQs

Can I use frozen corn in this recipe?

Yes, I use frozen corn often—it goes straight into the slow cooker without thawing. Canned corn works too, just make sure to drain it first.

What’s the best way to serve this dish?

I like serving it over rice or stuffed into warm tortillas. It’s also great over salad greens or even on top of baked potatoes.

Can I use pre-cooked chicken?

Yes, if I have leftover shredded chicken, I add it with the other ingredients and cook everything on low for 1–2 hours, just to blend the flavors.

Is cotija cheese necessary?

Cotija gives it that classic street corn flavor, but if I don’t have it, I use feta or even parmesan in a pinch. They add a nice salty bite.

Can I freeze Slow Cooker Street Corn Chicken?

I freeze it in individual portions once it’s cooled. It reheats best in the microwave or stovetop, and I usually add fresh lime and cilantro after thawing to brighten it back up.

Conclusion

Slow Cooker Street Corn Chicken is one of those recipes that feels like a treat every time I make it. It’s creamy, zesty, and loaded with flavor, and the slow cooker makes it almost effortless. Whether I pile it into tacos, spoon it over rice, or eat it straight from the bowl, it’s always a hit.

Slow Cooker Street Corn Chicken

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Slow Cooker Street Corn Chicken combines tender, slow-cooked chicken with a creamy, zesty mixture inspired by Mexican street corn. It’s an easy, flavor-packed meal that’s perfect served over rice, in tacos, or on its own.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 4–6 hours (low) or 2.5–3.5 hours (high)
Total Time: 6 hours 10 minutes
Yield: 4–6 servings
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican-Inspired
Diet: Gluten Free

Ingredients

1.5–2 lbs boneless, skinless chicken breasts or thighs
2 cups frozen or canned corn (drained if canned)
8 oz cream cheese
1/4 cup mayonnaise or sour cream
2 tbsp fresh lime juice
1 tsp garlic powder
1 tsp chili powder
1/2 tsp paprika
Salt and black pepper, to taste
1/3 cup cotija cheese or feta, crumbled
1/4 cup fresh cilantro, chopped
Optional: 1 diced jalapeño
Cooked rice or tortillas, for serving

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Instructions

Place chicken in the bottom of the slow cooker and season with salt, pepper, garlic powder, chili powder, and paprika.
Add corn on top of the chicken.
Dollop cream cheese and mayonnaise (or sour cream) over the mixture.
Cover and cook on low for 4–6 hours or high for 2.5–3.5 hours, until chicken is tender and fully cooked.
Shred the chicken with two forks in the slow cooker and mix everything until well combined and creamy.
Stir in lime juice, crumbled cheese, and chopped cilantro.
Serve hot over rice, in tortillas, or with tortilla chips.