Description
Craving Mexican street corn but need an easy meal? This Slow Cooker Street Corn Chicken transforms elote flavors into a creamy, zesty chicken dish perfect for tacos, rice bowls, or salads! Only 10 minutes prep + gluten-free options. Ideal for weeknights or meal prep!
Ingredients
- 2–3 boneless chicken breasts
- 2 cups corn (frozen, canned, or fresh)
- 4 oz cream cheese, cubed
- 1/3 cup cotija cheese
- Juice of 1 lime
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- Optional: 1/2 tsp smoked paprika
- Optional: Fresh cilantro
- Optional: 1/2 tsp onion powder
Instructions
1. Place chicken in the slow cooker.
2. Top with corn, cream cheese cubes, cotija, lime juice, garlic, and chili powder. Do not stir.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until chicken shreds easily.
4. Shred the chicken with two forks directly in the pot.
5. Stir everything to combine into a creamy mixture.
6. Add a splash of broth or milk if you prefer a thinner sauce.
7. Serve with your favorite toppings or use in tacos, bowls, or nachos.
Notes
For extra creaminess, stir in more cream cheese at the end.
Make it spicy by adding jalapeños, chipotle powder, or hot sauce.
Substitute chicken thighs for a juicier option.
Use vegan cream cheese and jackfruit for a dairy-free, plant-based version.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 330
- Sugar: 4g
- Fat: 20g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g