Slow Cooker Street Corn Chicken Recipe

Introduction

This Slow Cooker Street Corn Chicken is an easy and flavorful meal that brings the taste of Mexican street corn to your dinner table. Tender chicken slow-cooked with creamy cheese, corn, and smoky spices creates a comforting dish perfect for busy weeknights.

Ingredients

• 1 lb boneless chicken breasts or thighs (thighs for richer flavor, breasts for leaner option)
• 2 cups corn (fresh grilled, frozen, or canned)
• 4 oz cream cheese (vegan alternatives like Tofutti or Kite Hill can be used)
• 1/3 cup cotija cheese (feta works as a substitute)
• 1 lime, freshly squeezed for juice
• 2 cloves garlic, minced (jarred can be used)
• 1/2 tsp chili powder (chipotle or cayenne for more heat)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• Fresh cilantro, for garnish (optional)

Instructions

1. Step 1: Place the boneless chicken breasts or thighs in the bottom of the slow cooker in a single layer.
2. Step 2: Add the corn, cream cheese, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top of the chicken without stirring.
3. Step 3: Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is juicy and shreds easily.
4. Step 4: Shred the chicken directly in the slow cooker using two forks, then stir all the ingredients together to combine. Add a bit of broth or milk if you want a creamier consistency.
5. Step 5: Serve the dish topped with fresh cilantro for an extra burst of flavor, if desired.

Tips & Variations

• Use chicken thighs for a richer, more flavorful dish or breasts if you prefer lower fat.
• Substitute cotija cheese with feta if it’s not available.
• Add a pinch of chipotle powder instead of chili powder for a smoky spicy kick.
• For a dairy-free version, use vegan cream cheese and omit cotija or replace with a vegan cheese alternative.
• If using canned corn, drain it well to avoid excess liquid in the slow cooker.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of broth or milk to keep it creamy. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes, you can pressure cook the chicken and ingredients on high for about 10 minutes with a natural release for tender results, then shred and mix before serving.

Is it necessary to shred the chicken in the slow cooker?

Shredding the chicken in the slow cooker allows it to soak up the sauce and distribute flavors evenly. However, you can shred it on a cutting board if preferred, then return it to the pot to combine.

Slow Cooker Street Corn Chicken Recipe

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★★★★★

4.7 from 61 reviews

This Slow Cooker Street Corn Chicken is a flavorful and easy-to-make dish combining tender chicken with the classic flavors of Mexican street corn. It features juicy chicken breasts or thighs cooked in a creamy mixture of corn, cream cheese, cotija cheese, lime juice, garlic, and spices, making it perfect for a comforting dinner with minimal effort.

• Author: Logan
• 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 (LOW) or 2 hours 10 minutes to 3 hours 10 minutes (HIGH)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 1 lb Boneless Chicken Breasts or Thighs (Thighs for richer flavor, breasts for leaner option)

Main Ingredients

• 2 cups Corn (Fresh grilled, frozen, or canned)
• 4 oz Cream Cheese (Can use vegan alternatives like Tofutti or Kite Hill)
• 1/3 cup Cotija Cheese (Feta works as a substitute)

Seasonings & Others

• 1 lime, Juiced (Freshly squeezed preferred)
• 2 cloves Garlic, Minced (Jarred can be used)
• 1/2 tsp Chili Powder (Chipotle or cayenne can be used for more heat)
• 1/2 tsp Smoked Paprika
• 1/2 tsp Onion Powder
• Fresh Cilantro (Optional, for garnish)

Instructions

1. Preparation: Gather all ingredients and prepare the chicken by trimming any excess fat if needed. Mince the garlic and juice the lime, set aside.
2. Layer Ingredients in Slow Cooker: Place the boneless chicken breasts or thighs evenly at the bottom of the slow cooker. Without stirring, layer the corn over the chicken, then add the cream cheese, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top.
3. Cook the Chicken: Cover the slow cooker with its lid. Set the cooker to LOW and cook for 4 to 5 hours or set to HIGH and cook for 2 to 3 hours. The chicken is done when it is juicy and shreds easily with a fork.
4. Shred and Mix: Remove the lid and shred the chicken directly in the slow cooker using two forks. Stir everything together thoroughly to combine all flavors. If the mixture is too thick, adjust the consistency by adding a small amount of broth or milk as desired.
5. Serve: Spoon the creamy street corn chicken into bowls or tortillas. Garnish with fresh cilantro for added flavor and a pop of color, if desired. Serve warm.

Notes

• For richer flavor and more tender meat, use chicken thighs instead of breasts.
• Use fresh grilled corn for the best charred flavor; canned or frozen corn are fine substitutes.
• Vegan cream cheese substitutes work well if you want to keep it dairy-free.
• Adjust chili powder or substitute with cayenne or chipotle for a spicier kick.
• If the dish is too thick after cooking, gradually add broth or milk to loosen it up.
• Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: slow cooker chicken, street corn chicken, Mexican chicken recipe, creamy chicken, easy slow cooker meals, cotija cheese chicken, crockpot chicken