Slow Cooker Street Corn Chicken Recipe

Introduction

Slow Cooker Street Corn Chicken is a creamy, flavorful dish inspired by Mexican street corn. It combines tender chicken with sweet corn, tangy cheese, and spices, all cooked effortlessly in a slow cooker. Perfect for busy days, this recipe delivers rich taste with minimal prep.

Ingredients

• 2–3 boneless chicken breasts (or thighs for a richer option)
• 2 cups corn (frozen, canned, or fresh grilled)
• 4 oz cream cheese (cubed)
• 1/3 cup cotija cheese (or feta as an alternative)
• Juice of 1 lime (freshly squeezed)
• 2 garlic cloves (minced)
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp onion powder (optional)
• Fresh cilantro (optional, for garnish)

Instructions

1. Step 1: Place the chicken breasts in the bottom of the slow cooker.
2. Step 2: Add the corn, cream cheese, cotija cheese, lime juice, garlic, chili powder, smoked paprika, and onion powder on top of the chicken. Do not stir.
3. Step 3: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is cooked through.
4. Step 4: Shred the chicken directly in the slow cooker using two forks.
5. Step 5: Stir everything together until the sauce coats the chicken evenly. For a creamier consistency, add a splash of chicken broth or milk if desired.
6. Step 6: Serve warm in tacos, over rice, or with tortilla chips. Garnish with fresh cilantro if using.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, richer flavor.
• To make it vegan, substitute jackfruit for chicken and use dairy-free cheese alternatives.
• Add extra chili powder, cayenne, or hot sauce for more heat.
• If the sauce is too thin, thicken with a cornstarch slurry before serving.
• For a quicker version, cook in an Instant Pot on high pressure for 15 minutes with quick release.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the dish for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly and adds convenience without compromising flavor. Just ensure it’s thawed slightly before adding.

What can I serve with Slow Cooker Street Corn Chicken?

This dish is versatile—try serving it in warm tortillas for tacos, over rice for a hearty meal, or with tortilla chips as a dip or snack.

Slow Cooker Street Corn Chicken Recipe

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★★★★★

4.5 from 102 reviews

This Slow Cooker Street Corn Chicken recipe combines tender, juicy chicken breasts with the creamy, zesty flavors of street corn, creating a delicious and easy meal perfect for busy days. Slow-cooked to perfection with cream cheese, cotija cheese, lime, and spices, it makes a creamy, flavorful dish ideal for tacos, rice bowls, or served alongside tortilla chips.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 4 to 5 hours on low or 2 to 3 hours on high
• Total Time: 4 hours 10 minutes to 5 hours 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken

• 2–3 boneless chicken breasts (or thighs for a richer option)

Main Ingredients

• 2 cups corn (frozen, canned, or fresh grilled)
• 4 oz cream cheese (cubed)
• 1/3 cup cotija cheese (or feta as an alternative)
• Juice of 1 lime (freshly squeezed)
• 2 garlic cloves (minced)

Spices and Garnish

• 1/2 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp onion powder (optional)
• Fresh cilantro (optional, for garnish)

Instructions

1. Prepare Slow Cooker: Place the chicken breasts at the bottom of the slow cooker ensuring they lay flat for even cooking.
2. Add Ingredients: Layer the corn, cream cheese cubes, cotija cheese, freshly squeezed lime juice, minced garlic, chili powder, smoked paprika, and onion powder directly over the chicken. Do not stir to allow flavors to meld during cooking.
3. Cook: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the chicken is fully cooked and tender.
4. Shred Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks to break the chicken apart.
5. Combine: Stir all ingredients together thoroughly until the sauce evenly coats the shredded chicken, creating a creamy texture. For a creamier consistency, add a splash of chicken broth or milk and stir again.
6. Serve: Serve the slow cooker street corn chicken warm in tacos, over rice, or alongside tortilla chips. Garnish with fresh cilantro if desired.

Notes

• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
• If the sauce is too thin, thicken it with a cornstarch slurry.
• Use jackfruit and vegan cheese alternatives to make a dairy-free/vegan version.
• This can also be cooked in an Instant Pot: cook 15 minutes on high pressure with quick release.
• Add extra chili powder, cayenne, or hot sauce for more heat.

Keywords: slow cooker chicken, street corn chicken, creamy chicken recipe, easy slow cooker, Mexican chicken dinner, chicken tacos, crockpot chicken