Slow Cooker Street Corn Chicken – Creamy, Tangy, and So Easy

If you love the smoky, tangy, cheesy magic of Mexican street corn (elote), then get ready to fall head over heels for this Slow Cooker Street Corn Chicken. This dish takes everything we adore about that irresistible grilled corn — creamy sauce, zesty lime, chili kick, and crumbly cheese — and combines it with tender, fall-apart chicken. The result is a rich, flavorful dinner that practically cooks itself.

It’s one of those slow cooker meals that makes your house smell incredible all day long. You toss in a few simple ingredients in the morning, and by dinnertime, you’ve got something that feels restaurant-worthy — without any effort. The creamy corn sauce thickens beautifully, coating every shred of chicken with flavor. Served over rice, stuffed in tortillas, or spooned into a bowl with avocado and lime, it’s comfort food that sings with personality.

The first time I made this, I remember lifting the lid of the slow cooker and being hit with that warm, buttery, slightly spicy aroma. The corn had softened into the sauce, the chicken was perfectly tender, and that creamy cotija-lime combo tied everything together. It’s cozy, it’s flavorful, and it’s the kind of dish you’ll make again and again when you want something fuss-free but seriously delicious.

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 (15 oz) can corn, drained (or 2 cups frozen corn)
• 1 (8 oz) block cream cheese, cubed
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 1 lime, juiced (plus extra wedges for serving)
• ¼ cup chopped cilantro (plus extra for garnish)
• ½ cup crumbled cotija or feta cheese for topping
• Optional: 1 jalapeño, seeded and diced, for extra heat

Instructions

1. Layer the Base:
   Place chicken breasts into the bottom of your slow cooker. Season lightly with salt, pepper, chili powder, paprika, and cumin.
2. Add the Good Stuff:
   Pour in the corn and sprinkle the diced jalapeño (if using) over top. Scatter cubed cream cheese and shredded Monterey Jack evenly.
3. Cook Low and Slow:
   Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and easily shredded.
4. Shred the Chicken:
   Once cooked, use two forks to shred the chicken right in the slow cooker. Stir everything together so the cheese and cream combine into a rich sauce.
5. Add Freshness:
   Stir in lime juice and chopped cilantro. Taste and adjust seasoning — add a pinch of salt or squeeze of lime as needed.
6. Top and Serve:
   Serve warm, topped with crumbled cotija cheese, more cilantro, and a sprinkle of chili powder. Add lime wedges for an extra zesty finish.

Serving Suggestions

• Street Corn Bowls: Serve over rice or quinoa with avocado slices, black beans, and tortilla strips.
• Taco Filling: Spoon into warm tortillas with shredded lettuce, cheese, and a drizzle of hot sauce.
• Loaded Nachos: Spread tortilla chips on a baking sheet, top with this chicken, extra cheese, and bake until bubbly.
• Stuffed Potatoes: Pile the chicken on top of baked potatoes for a hearty twist.

Slow Cooker Street Corn Chicken

A creamy, tangy slow cooker meal inspired by Mexican street corn — tender shredded chicken coated in cheesy, zesty corn sauce with lime and cilantro.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican-Inspired

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts or thighs
• 15 oz can corn drained or use 2 cups frozen corn
• 8 oz cream cheese cubed
• 1 cup Monterey Jack or pepper jack cheese shredded
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• salt and pepper to taste
• 1 lime juiced
• 1/4 cup chopped cilantro plus extra for garnish
• 1/2 cup cotija cheese crumbled, for topping
• 1 jalapeño seeded and diced, optional

Equipment

• Slow cooker
• Mixing spoon
• Forks for shredding

Method

 

1. Place chicken in slow cooker and season with spices.
2. Add corn, jalapeño, cream cheese, and shredded cheese.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Shred chicken with forks and stir to combine with sauce.
5. Stir in lime juice and cilantro before serving.
6. Top with cotija cheese and extra cilantro to serve.

Notes

Serve over rice, in tacos, or with tortilla chips. Adjust spice level with jalapeño or chili flakes.

Tips & Tricks

• Add a smoky twist: Mix in a spoonful of chipotle peppers in adobo for deep, smoky flavor.
• Creaminess control: If the sauce feels too thick, stir in a splash of milk or chicken broth before serving.
• Make it ahead: This dish reheats beautifully — perfect for meal prep or storing leftovers.
• Don’t skip the lime: The citrus balances the richness of the cream cheese and cheese perfectly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat with a splash of milk or broth to loosen the sauce.

Freeze for up to 2 months — thaw overnight in the fridge before reheating.

FAQ

Can I use frozen chicken?
Yes, but for best results and food safety, thaw before adding to the slow cooker.

Can I use canned corn instead of frozen?
Absolutely! Just drain it first to avoid extra liquid.

What’s the best cheese to use?
Monterey Jack melts beautifully, but pepper jack adds a spicy edge. Cotija is key for that classic elote flavor.

Can I make it spicier?
Yes! Add more jalapeño, cayenne, or a dash of hot sauce before cooking.

Why You’ll Love It

This recipe checks all the boxes:
✅ Easy to prep — just dump and go
✅ Comforting and creamy
✅ Packed with bold flavor
✅ Great for tacos, bowls, or nachos
✅ Family-friendly and crowd-pleasing

Every spoonful feels like sunshine — creamy, tangy, and rich with that irresistible street corn flair.