Go Back

Slow Cooker Street Corn Chicken

Slow cooker street corn chicken with fall-apart tender shredded chicken in a thick, smoky street corn sauce. Creamy cotija-forward Tex-Mex flavors cook hands-off, then get piled over rice for a street-corn-style dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts
Street corn base
  • 2 cup frozen corn, thawed
  • 1 can (4 oz) diced green chiles
  • 4 oz cream cheese, cubed
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp lime juice
Seasonings
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
Toppings & serving
  • 0.5 cup cotija cheese, crumbled
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving
  • 0.5 cup chicken broth (1/2 cup)

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the crockpot
  1. Place chicken breasts in the crockpot and season with salt, pepper, chili powder, smoked paprika, and garlic powder.
  2. Add corn, diced green chiles, cream cheese, and lime juice over the chicken, then pour in chicken broth (1/2 cup).
Cook until tender
  1. Cover and cook on LOW for 6 hours (or on HIGH for 3–4 hours) until the chicken is extremely tender and easily pulls apart.
Shred and finish the sauce
  1. Shred the chicken directly in the crockpot with two forks until the mixture looks evenly broken down.
  2. Stir in mayonnaise and sour cream until creamy and combined, with a thick street-corn sauce coating the chicken.
Serve
  1. Serve topped with cotija cheese, fresh cilantro, and lime wedges over rice or in tortillas, with a visible dusting of chili powder from the sauce seasoning.

Notes

Pro tip: for extra thick sauce, keep the crockpot covered while it cooks and stir well right after shredding so the cream cheese melts completely. Store leftovers in the refrigerator up to 3–4 days; freeze for up to 2 months (thaw overnight in the fridge and reheat gently). For a lighter option, swap mayonnaise and sour cream for Greek yogurt to keep the sauce creamy with less fat.