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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
Cook Time 6 hours
Total Time 6 hours 10 minutes
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.