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A serving of slow cooker street corn chicken in a rustic bowl.

Creamy Slow Cooker Street Corn Chicken

This creamy slow cooker street corn chicken recipe combines tender chicken with a zesty, creamy sauce and flavorful street corn.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Slow cooker
  • Medium bowl
  • Whisk
  • Forks

Ingredients
  

Main Ingredients

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 24 oz frozen corn, thawed (or 3 cans drained whole kernel corn)
  • 8 oz block cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt & pepper to taste
  • 1/2 cup crumbled Cotija cheese plus more for garnish
  • 1/4 cup fresh cilantro, chopped plus more for garnish
  • small jalapeño, seeded and minced optional

Instructions
 

Instructions

  • Lightly grease the inside of your slow cooker or use a slow cooker liner.
  • Place the chicken breasts or thighs in a single layer at the bottom of the slow cooker.
  • In a bowl, whisk together cream cheese, mayonnaise, sour cream (or Greek yogurt), lime juice, and all seasoning until smooth, then stir in minced jalapeño if using.
  • Pour the sauce over the chicken and sprinkle the thawed corn on top; do not stir.
  • Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until the chicken is tender.
  • Shred the chicken directly in the slow cooker with two forks and stir it into the creamy corn sauce.
  • Stir in Cotija cheese and fresh cilantro; taste and adjust seasoning as needed.
  • Serve warm and garnish with extra Cotija, cilantro, and a lime wedge if desired.

Notes

For an extra kick, leave some seeds in the jalapeño. This dish is great served with rice or warm tortillas.