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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.

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

Instructions

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

Notes

  • Add black beans for more texture and protein.
  • Use diced jalapeño or hot sauce for extra spice.
  • Swap paprika for smoked paprika or chipotle powder for a smoky twist.
  • Greek yogurt can be used instead of mayo for a lighter version.
  • Freeze leftovers in portions and reheat with fresh lime and cilantro.

Nutrition

Find it online: https://recipesbyliza.com/slow-cooker-street-corn-chicken/