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Slow Cooker Street Corn Chicken 🌽 | Creamy, Zesty & Easy! Recipe

Slow Cooker Street Corn Chicken 🌽 | Creamy, Zesty & Easy! Recipe
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★★★★★

4.8 from 8 reviews

This Slow Cooker Street Corn Chicken recipe combines the creamy, zesty flavors of Mexican street corn with tender, juicy chicken for an effortless, crowd-pleasing weeknight meal. Using simple pantry staples like chicken breasts, corn, cream cheese, cotija cheese, and lime juice, this dish is cooked low and slow to melt together into a flavorful, creamy delight. Perfect for tacos, burrito bowls, salads, or nachos, it offers multiple serving ideas and options for swaps, including vegan and spicy variations. Ready in just 10 minutes prep and a few hours in the slow cooker, this recipe is your ultimate fuss-free dinner, freezer-friendly, gluten-free, and easily adaptable.

Ingredients

Scale

Main Ingredients

  • 2–3 boneless chicken breasts (or thighs for richer flavor)
  • 2 cups corn (frozen, canned, or fresh grilled)
  • 4 oz cream cheese, cubed (or vegan cream cheese for plant-based)
  • 1/3 cup cotija cheese (crumbled; feta substitute acceptable)
  • Juice of 1 lime (fresh squeezed preferred)
  • 2 garlic cloves, minced
  • 1/2 tsp chili powder (substitute chipotle powder for smoky flavor, add cayenne for heat)

Optional Flavor-Boosters

  • 1/2 tsp smoked paprika
  • Fresh cilantro (a handful, chopped)
  • 1/2 tsp onion powder

Instructions

  1. Prepare the Crockpot: Place the chicken breasts or thighs at the bottom of the slow cooker, laying them flat as the base.
  2. Add Flavor Ingredients: Top the chicken with the corn, cubed cream cheese, cotija cheese, fresh lime juice, minced garlic, and chili powder. Do not stir; let the cream cheese melt into a creamy sauce during cooking.
  3. Cook: Cover with the lid and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The dish is done when the chicken shreds easily with two forks. If needed, cook an additional 30 minutes to achieve tenderness.
  4. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker. Stir everything together to combine, allowing the creamy corn mixture to coat the shredded chicken evenly. Add a splash of chicken broth or milk if you want a thinner sauce.
  5. Serve: Serve immediately with your choice of toppings and accompaniments such as warm tortillas, rice, salad, or tortilla chips for nachos.

Notes

  • Frozen chicken can be used without thawing; add one extra hour to the cooking time.
  • If sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, cooking uncovered on high for 15 more minutes.
  • This dish is freezer-friendly for up to 3 months; cool completely before freezing in containers or bags.
  • Adjust heat by adding diced jalapeños, chipotle in adobo, or hot sauce as desired.
  • For a vegan version, use canned jackfruit, vegan cream cheese, and nutritional yeast.

Nutrition

Keywords: Slow Cooker Chicken, Street Corn Chicken, Elote Chicken, Mexican Chicken Recipe, Creamy Chicken, Easy Weeknight Dinner, Gluten Free Chicken, Slow Cooker Dinner, Chicken Tacos, Mexican Slow Cooker

Find it online: https://lucabites.com/slow-cooker-street-corn-chicken-creamy-zesty-and-easy-recipe/