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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken

iamwinfred
This Slow Cooker Street Corn Chicken transforms the bold, smoky flavors of Mexican elote into a hearty, protein-packed weeknight dinner with just 15 minutes of prep. Juicy chicken pieces are slow-cooked with sweet corn, green chiles, and a luscious blend of cream cheese, mayo, and sour cream, then finished with crumbled cotija, fresh cilantro, and a bright squeeze of lime — all the irresistible flavors of street corn in one easy, crowd-pleasing dish.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 435 kcal

Equipment

  • 6-quart slow cooker Programmable preferred; automatically switches to warm when done
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowls One medium, one large
  • Wooden spoon or silicone spatula For stirring
  • Meat thermometer To check chicken reaches 165°F
  • Fork or meat shredder (optional) For shredding chicken
  • Serving spoon or ladle
  • Garlic press (optional) For mincing garlic

Ingredients
  

Chicken and Base

  • 2 lbs boneless skinless chicken breasts or thighs about 900g, cut into 1-inch bite-sized pieces
  • 2 cups frozen corn kernels or fresh corn cut from 3 cobs; fire-roasted corn adds extra smoky flavor
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1/2 cup chicken broth 120ml
  • 1 can (4 oz) diced green chiles 113g, drained

Creamy Sauce

  • 1/2 cup mayonnaise 120g; use full-fat for best texture
  • 1/2 cup sour cream 120g; Greek yogurt can replace half for added protein
  • 8 oz cream cheese 225g, softened to room temperature
  • 1 cup shredded pepper jack cheese about 113g; substitute Monterey Jack for milder heat

Spices

  • 2 tsp chili powder
  • 2 tsp Tajin seasoning substitute: 1 tbsp chili powder + 1 tsp lime zest + 1/2 tsp salt + pinch cayenne
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Toppings and Serving

  • 1/2 cup cotija cheese about 60g, crumbled; do not substitute with feta or Parmesan if possible
  • 1/4 cup fresh cilantro chopped
  • 2 limes cut into wedges
  • Tajin seasoning extra, for sprinkling on top
  • hot sauce (optional) for serving

Instructions
 

  • Dice the onion, mince the garlic, and cut the chicken into uniform 1-inch cubes. Soften the cream cheese at room temperature for 30–60 minutes before starting.
  • Place chicken pieces in a large bowl, add all the spices (chili powder, Tajin, cumin, smoked paprika, salt, pepper, garlic powder), and toss until every piece is evenly coated.
  • Spray the slow cooker with non-stick cooking spray, then add the seasoned chicken in an even layer. Top with diced onion, garlic, green chiles, and corn, then pour in the chicken broth.
  • Whisk together the mayonnaise, sour cream, and softened cream cheese until smooth (microwave 15–20 seconds if lumpy), then pour over the ingredients in the slow cooker and gently distribute.
  • Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours, without lifting the lid, until chicken reaches an internal temperature of 165°F and shreds easily.
  • About 15 minutes before serving, sprinkle shredded pepper jack cheese over the top, replace the lid, and let it melt fully before stirring everything together.
  • Taste and adjust seasoning, then serve hot topped with crumbled cotija cheese, fresh cilantro, a squeeze of lime juice, and an extra sprinkle of Tajin. Offer hot sauce on the side.

Notes

  • Use room-temperature cream cheese — cold cream cheese won't blend smoothly and will create lumps in the sauce.
  • Don't skip the Tajin: it's the key to authentic street corn flavor. If unavailable, mix 1 tbsp chili powder, 1 tsp lime zest, ½ tsp salt, and a pinch of cayenne.
  • Cut chicken into uniform 1-inch pieces so everything cooks evenly and finishes at the same time.
  • Avoid lifting the lid during cooking — every peek adds 15–20 minutes to the cook time.
  • Check chicken at the minimum cooking time; chicken breasts can dry out if overcooked. Remove when they reach 165°F internally.
  • For shredded chicken, use thighs and pull apart with two forks — works great stuffed into tacos or burritos.
  • Serve over rice, in warm tortillas, as a burrito bowl, or with tortilla chips as a party dip.
  • Storage: Cool and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Keep toppings separate and add fresh when serving.
  • Reheat in the microwave in 1-minute intervals (stirring between), on the stovetop over medium-low heat with a splash of broth, or in the slow cooker on low for 1–2 hours.
  • Make it a freezer meal: combine all ingredients except cream cheese and cheeses in a freezer bag and freeze for up to 3 months. Thaw overnight, cook as directed, then add dairy in the last 30 minutes.

Nutrition

Serving: 1ServingCalories: 435kcalCarbohydrates: 18gProtein: 38gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 985mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 21IUVitamin C: 18mgCalcium: 19mgIron: 11mg
Keyword crockpot chicken dinner, easy weeknight dinner, elote chicken, Mexican street corn, slow cooker street corn chicken
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