Description

Slow Cooker Street Corn Chicken brings all the bold, creamy, tangy flavors of Mexican street corn into a cozy, effortless slow cooker dinner. Tender chicken cooks in a rich sauce of cream cheese, cotija, lime, garlic, and smoky spices until it shreds into the most irresistible filling you can imagine.

Ingredients

1.5 to 2 lbs boneless, skinless chicken breasts or thighs
2 cups corn kernels (fresh, frozen-thawed, or canned-drained)
4 oz cream cheese, cut into small cubes
1/3 cup cotija cheese, crumbled (feta works as a substitute)
Juice of 1 fresh lime
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh cilantro, for garnish
Extra cotija and lime wedges, for serving

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Instructions

1. Place the chicken breasts or thighs in a single layer in the bottom of the slow cooker. Add the corn kernels on top, then add the cubed cream cheese, crumbled cotija, minced garlic, chili powder, smoked paprika, onion powder, fresh lime juice, salt, and black pepper. Do not stir.

2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. The chicken is ready when it reaches 165 degrees F and shreds very easily with two forks.

3. Use two forks to shred the chicken directly in the slow cooker. Stir everything together vigorously until the cream cheese fully incorporates into the juices and the sauce turns thick and creamy.

4. Taste and adjust — add more lime juice for brightness, more chili powder for heat, or more salt if it tastes flat. Squeeze extra fresh lime over the top right before serving.

5. Spoon over rice, into tortillas, or on nachos. Top with fresh cilantro, extra cotija, and a lime wedge. Serve hot.

Notes

Cut cream cheese into small cubes before adding — it melts more evenly and faster than adding a whole block.

Do not stir before cooking is complete — layering and leaving it alone lets each component cook properly without the cream cheese scorching.

Add the final squeeze of fresh lime juice after cooking, not before — fresh citrus cooks off quickly and loses its brightness under heat.

Set the slow cooker on HIGH for the first 30 minutes then reduce to LOW — this brings cream cheese to temperature faster for a creamier, more even result.

Prep Time: 10 minutes
Cook Time: 5 hours
Category: Main Course, Dinner
Method: Slow Cooker
Cuisine: Mexican-Inspired, Tex-Mex