Description
Slow Cooker Street Corn Chicken is a creamy, comforting dish that blends tender chicken with smoky, zesty Mexican-inspired flavors. Juicy corn, cream cheese, cotija, and lime create a rich sauce that’s perfect for tacos, rice bowls, or enjoyed on its own. This dump-and-go slow cooker recipe is perfect for busy weeknights, delivering cozy flavor with minimal effort.
Ingredients
- For the Chicken
- 1 lb Boneless Chicken Breasts or Thighs (Thighs for richer flavor, breasts for a leaner option)
- 2 cups Corn (Fresh grilled, frozen, or canned)
- For the Sauce
- 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 (Juice, freshly squeezed preferred)
- 2 cloves Garlic (Minced, jarred can be used)
- 1/2 tsp Chili Powder (Chipotle or cayenne for more heat)
- 1/2 tsp Smoked Paprika (Adds smokiness)
- 1/2 tsp Onion Powder
- For Garnish
- Fresh Cilantro (Optional)
Instructions
- Place chicken and corn into the bottom of the slow cooker.
- In a medium bowl, mix cream cheese, cotija cheese, lime juice, garlic, chili powder, smoked paprika, and onion powder until well combined.
- Spread the sauce mixture evenly over the chicken and corn.
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken is tender and fully cooked.
- Shred the chicken directly in the slow cooker and stir to combine with the creamy corn sauce.
- Serve warm, garnished with fresh cilantro if desired.
Notes
- For a spicier dish, add extra chili powder or a pinch of cayenne.
- This recipe pairs perfectly with warm tortillas, rice, or quinoa.
- Leftovers store well in the fridge for up to 3 days and can be frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (Low) or 2–3 hours (High)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired