Slow Cooker Street Corn Chicken
This easy, creamy crockpot dinner combines juicy chicken, sweet corn, and bold street corn flavors in a comforting, cheesy sauce. Perfect for busy weeknights, it’s a set-it-and-forget-it meal with a Tex-Mex twist that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican, Tex-Mex
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts (or thighs)
- 2 cups whole kernel corn (fresh, frozen, or canned, drained)
- 8 oz cream cheese, softened and cut into cubes
- 1/4 cup mayonnaise
- 1/2 cup sour cream (or Greek yogurt)
- 1 cup shredded cheese (Mexican blend, cheddar, or pepper jack)
- 1 jalapeño, diced (optional, remove seeds for milder flavor)
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1/4 cup Cotija cheese, crumbled (for topping; feta or parmesan can substitute)
Instructions
- Place chicken breasts in the bottom of your slow cooker. If thick, slice in half lengthwise for even cooking.
- In a medium mixing bowl, combine cream cheese, mayonnaise, sour cream, shredded cheese, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper. Whisk until mostly smooth.
- Stir in corn kernels and diced jalapeño (if using). Reserve a handful of corn for topping if desired.
- Pour the creamy corn mixture over the chicken in the slow cooker, spreading evenly. Sprinkle extra shredded cheese on top if desired.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until chicken is tender and easy to shred.
- Shred the chicken directly in the slow cooker using two forks or tongs. Stir to coat chicken in the sauce. If too thick, add a splash of milk or chicken broth.
- Top with chopped cilantro, extra corn, and crumbled Cotija cheese. Serve hot with lime wedges.
Notes
For a smoother sauce, blend the cream cheese and wet ingredients with a hand mixer before adding to the slow cooker. Adjust spice by adding or omitting jalapeño. For a crispier topping, broil finished dish with extra cheese for 2-3 minutes. Leftovers reheat well and can be frozen for up to 3 months.
Nutrition
- Serving Size: About 1 cup (250g) per serving
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 14
- Fiber: 2
- Protein: 32
Keywords: slow cooker, crockpot, street corn, chicken, creamy, easy dinner, Mexican, Tex-Mex, family meal, comfort food