Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken

Tender shredded chicken in a creamy Mexican street corn sauce with cotija cheese, lime, and garlic. An easy slow cooker meal perfect for busy weeknights.

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

1 lb boneless chicken breasts or thighs thighs for richer flavor, breasts for leaner option
2 cups corn fresh grilled, frozen, or canned (drained)
4 oz cream cheese can use vegan alternatives
1/3 cup cotija cheese feta works as substitute
1 lime freshly juiced
2 cloves garlic minced
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
fresh cilantro optional, for garnish

Equipment

6-quart slow cooker
Two forks for shredding
Measuring cups and spoons

Method

Place boneless chicken breasts or thighs in the bottom of your slow cooker. Layer the corn, cream cheese chunks, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top without stirring.
Cover the slow cooker and set on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken is tender and shreds easily with a fork.
Once cooked, use two forks to shred the chicken directly in the pot. Stir everything together thoroughly to ensure the chicken is well coated with the creamy corn sauce.
If the sauce is too thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the pot. Cook uncovered on high for 15 minutes to thicken.
Top with fresh cilantro if desired and serve hot over rice, in tortillas, or as a filling for tacos.

Notes

Fresh grilled corn gives the best flavor, but frozen or canned (drained) corn works beautifully. Can use frozen chicken directly, just extend cooking time by 1 hour. Recipe is gluten-free and can be made dairy-free with vegan alternatives. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.