Slow Cooker Street Corn Chicken

This slow cooker street corn chicken transforms the beloved Mexican street food flavors into a hearty, comforting meal with minimal effort. The creamy, slightly tangy sauce coats tender shredded chicken and sweet corn for a dish that's both satisfying and impressive.

I first made this recipe when hosting a casual neighborhood gathering last summer. Everyone asked for the recipe afterward and now it's become my go to dish whenever I need something delicious without much active cooking time.

Ingredients

• Boneless chicken breasts or thighs: Thighs provide richer flavor while breasts offer a leaner option
• Fresh or frozen corn: The sweet kernels add texture and authentic street corn flavor
• Cream cheese: Creates the creamy base that coats everything beautifully
• Cotija cheese: This crumbly Mexican cheese adds authentic tang but feta works in a pinch
• Fresh lime juice: Brightens all the flavors and balances the richness
• Garlic: Adds depth of flavor essential to the overall profile
• Chili powder: Provides that characteristic Mexican street corn spice
• Smoked paprika: Adds a hint of smoky flavor that mimics grilled corn
• Onion powder: Gives savory depth without the texture of chopped onions

Step-by-Step Instructions

Layer the ingredients:

Place chicken pieces in an even layer at the bottom of your slow cooker. This creates a base for even cooking. Add corn directly on top of the chicken then scatter cream cheese, cotija, lime juice, garlic and spices over everything without stirring.

Slow cook to perfection:

Cover the slow cooker and set to LOW for 4 to 5 hours or HIGH for 2 to 3 hours. You'll know it's done when the chicken shreds easily with a fork and has reached an internal temperature of 165°F.

Shred and combine:

Use two forks to shred the chicken directly in the slow cooker. The heat will have melted the cheeses creating a luscious sauce. Stir everything together thoroughly, making sure the chicken and corn are evenly coated in the creamy sauce.

Garnish and serve:

Transfer to serving dishes and sprinkle with fresh cilantro for a pop of color and fresh flavor. The bright green against the creamy mixture makes for a beautiful presentation.

The cream cheese is truly the magic ingredient in this recipe. I discovered this when trying to recreate the creamy consistency of authentic Mexican street corn without having to stand over a hot stove. The way it melts down and coats each piece of chicken and corn kernel creates that luscious mouthfeel that makes this dish so craveable.

Serving Suggestions

This versatile dish works beautifully in several presentations. Serve it over cilantro lime rice for a complete meal, stuff it into warm flour tortillas with avocado slices for amazing tacos, or pile it onto nachos with extra cheese for game day. My family particularly loves it as a protein bowl with black beans, diced tomatoes, and a sprinkle of extra cotija cheese.

Make It Ahead

This recipe actually improves with time as the flavors meld together. You can make it up to 3 days ahead and store in the refrigerator in an airtight container. When reheating, add a splash of chicken broth or milk to loosen the sauce if needed. For meal prep, portion into individual containers with rice or cauliflower rice for grab-and-go lunches throughout the week.

Easy Substitutions

This recipe adapts well to what you have on hand. No cotija? Feta or even grated parmesan works in a pinch. For a dairy-free version, use dairy-free cream cheese and nutritional yeast instead of cotija. Vegetarians can replace chicken with extra firm tofu or two cans of drained black beans. The spice level can be adjusted up or down based on your preference by changing the amount of chili powder.

Recipe FAQs

→ Can I use frozen chicken for this dish?

Yes, you can use frozen chicken directly in the slow cooker. Simply add about an hour to the cooking time. For best results, ensure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

→ What can I substitute for cotija cheese?

Feta cheese makes an excellent substitute for cotija as it has a similar crumbly texture and salty flavor profile. Other options include queso fresco or even a mild grated parmesan in a pinch.

→ How can I adjust the consistency of the sauce?

If the sauce is too thick after cooking and shredding the chicken, you can add a splash of chicken broth or milk and stir until you reach your desired consistency. For a thicker sauce, you could add a bit more cream cheese.

→ What are good side dishes to serve with this?

This dish pairs wonderfully with cilantro-lime rice, a simple green salad, warm tortillas, or roasted vegetables. For a complete meal, consider adding black beans or a fresh avocado salad on the side.

→ Can I make this dish dairy-free?

Yes, you can substitute the cream cheese with dairy-free alternatives like Tofutti or Kite Hill as mentioned in the ingredients. For the cotija cheese, you could use a dairy-free feta alternative or nutritional yeast for a cheesy flavor.

→ How long do leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving. The flavors often develop more fully after a day in the refrigerator.