Slow Cooker Street Corn Chicken
A creamy, tangy dish that blends Mexican-style street corn flavors with tender, slow-cooked chicken, perfect for tacos, meal prep, or cozy sandwiches.
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts or thighs Thighs for richer flavor; breasts for leaner.
- 2 cups corn (fresh grilled, frozen, or canned drained) If using frozen corn, no need to thaw.
- 4 oz cream cheese (softened) Vegan alternatives like Tofutti or Kite Hill work.
- 1/3 cup Cotija cheese (crumbled) Feta is an acceptable substitute.
- 1 lime (zest and freshly squeezed juice preferred)
- 2 cloves garlic (minced) Jarred minced garlic works in a pinch.
- 1/2 tsp chili powder Substitute chipotle or cayenne for more heat.
- 1/2 tsp smoked paprika Adds smokiness.
- 1/2 tsp onion powder
- Fresh cilantro, chopped Optional, to finish.
Instructions
Preparation
- Pat the chicken dry and season both sides with half the chili powder, smoked paprika, and onion powder, plus a pinch of salt and pepper.
Layering
- Place chicken in the slow cooker. Scatter the corn and minced garlic over the top. Dollop the cream cheese in chunks so it melts evenly.
Cooking
- Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2.5 hours. Cooking times vary by slow cooker and whether you use breasts or thighs.
Checking Doneness
- Use an instant-read thermometer — chicken should reach 165°F (74°C).
Shredding and Finishing
- Remove chicken briefly to shred with two forks, or shred directly in the pot. Stir shredded chicken back into the sauce.
- Add the Cotija, lime juice, remaining chili powder to taste, and chopped cilantro. Adjust salt, pepper, or lime to balance flavors.
- Serve immediately or keep warm on the slow cooker’s LOW setting for up to an hour before serving.
Notes
If using fresh grilled corn, add it late in cooking to preserve texture. For dairy-free: swap cream cheese for a plant-based cream cheese and use a plant-based crumbly cheese or omit Cotija and add a squeeze more lime.