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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is a Mexican-American main dish with tender shredded chicken and a creamy elote-style sauce. Corn kernels, green chiles, and cream cheese melt into a tangy, flavorful base—then it’s finished with lime and cotija for a street-corn vibe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken and corn mixture
  • 1.5 lb chicken breasts Raw, boneless/skinless.
  • 2 cup corn kernels Fresh or frozen; drain if frozen and watery.
  • 1 can (4 oz) diced green chiles Use canned diced green chiles.
  • 1 onion Dice fine.
  • 4 cloves garlic Minced.
  • 1 cup chicken broth Low-sodium if preferred.
  • 8 oz cream cheese Cubed so it melts evenly.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 cup sour cream Added at the end.
  • 2 tbsp mayonnaise Added at the end.
For serving
  • 1 cotija cheese Crumble over the top.
  • 1 tsp chili powder Extra for topping (to taste).
  • 1 cilantro Chopped.
  • 1 lime wedges Serve with lime wedges.
  • 1 rice or tortillas Choose rice or tortillas for serving.
Seasoning
  • 0.25 tsp salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Place the raw chicken breasts in the crockpot, then add the corn kernels, diced green chiles, onion, minced garlic, chicken broth, cubed cream cheese, cumin, chili powder, and smoked paprika.
  2. Make sure the cream cheese is dotted throughout the mixture so it can melt while cooking.
Slow cook until tender
  1. Cook on Low for 5-6 hours until the chicken is very tender and easily shreds.
  2. If cooking on High instead, cook for about 3 hours until the chicken is very tender and shred-ready.
Shred and finish the sauce
  1. Shred the chicken in the sauce, then stir until the mixture looks creamy and evenly combined.
  2. Stir in the sour cream and mayonnaise, then cook on High for 15 minutes to help blend the flavors.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve over rice or in tortillas, then top with cotija cheese, chili powder, cilantro, and lime wedges.

Notes

Pro tip: cube the cream cheese and distribute it across the slow cooker for smoother melting. Refrigerate leftovers in an airtight container up to 4 days; reheat gently until warmed through. Freezing is not recommended due to dairy texture. Dietary swap: use reduced-fat cream cheese and sour cream for a lighter version while keeping the same flavor profile.