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Bowl of Slow Cooker Street Corn Chicken with corn, cotija cheese, and fresh cilantro garnish

Slow Cooker Street Corn Chicken

Tender chicken slow cooked with creamy street corn flavors, cotija cheese, and lime for an easy Mexican-inspired dinner
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken breasts or thighs
  • 2 cups corn fresh grilled and cooled, frozen, or canned and drained
  • 4 oz cream cheese cubed, room temperature
  • 0.33 cup cotija cheese crumbled, feta works as substitute
  • 1 lime juiced
  • 2 cloves garlic minced
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon onion powder
  • fresh cilantro for garnish, optional

Equipment

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

Method
 

  1. Place the chicken breasts or thighs in the bottom of your 6-quart slow cooker in a single layer. Layer the corn evenly over the chicken, followed by the cubed cream cheese, crumbled cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder. Do not stir.
  2. Cover the slow cooker and set on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until chicken reaches an internal temperature of 165°F and shreds easily with a fork.
  3. Once cooked, use two forks to shred the chicken directly in the pot. Stir everything together thoroughly so the chicken combines completely with the creamy corn sauce. If the sauce seems too thick, add 2 to 4 tablespoons of chicken broth or milk until you reach your preferred consistency.
  4. Taste and adjust seasoning if needed. The cotija provides saltiness, but add a pinch more salt if desired. Top with fresh cilantro and serve hot.

Notes

Fresh grilled corn should be cooled before adding, but frozen or canned corn works beautifully. If using canned corn, drain it before adding. Cream cheese should be at room temperature and cubed for easier melting. Freshly squeezed lime juice provides the best flavor. Recipe is gluten-free and can be made dairy-free with vegan cream cheese alternatives. Can use frozen chicken directly but extend cooking time by 1 hour. Store leftovers in airtight container for up to 3 days or freeze for up to 3 months. Avoid leaving at room temperature for more than 2 hours for food safety.