Description
Creamy, zesty, and full of sweet corn flavor, this Slow Cooker Street Corn Chicken is the ultimate low-effort, high-reward comfort food. Perfect for busy weeknights or meal prep, it’s a delicious twist on elote in cozy, shredded chicken form.
Ingredients
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2–3 boneless, skinless chicken breasts (or thighs for a juicier option)
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2 cups corn (frozen, canned, or fresh grilled)
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4 oz cream cheese, cubed
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1/3 cup cotija cheese (or feta)
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Juice of 1 lime
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2 garlic cloves, minced
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1/2 tsp chili powder
Optional Flavor Boosters:
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1/2 tsp smoked paprika
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1/2 tsp onion powder
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Fresh cilantro, chopped (for garnish)
Instructions
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Place chicken breasts at the bottom of the slow cooker.
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Add corn, cream cheese, cotija, lime juice, garlic, and chili powder on top. Do not stir.
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Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily.
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Shred the chicken directly in the pot, then stir everything until creamy and well combined.
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If desired, add a splash of milk or chicken broth to thin the sauce.
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Garnish with chopped cilantro and serve with rice, tortillas, or on its own.
Notes
Use chicken thighs for a richer flavor.
This reheats well and makes amazing taco or nacho filling.
Make it spicier with cayenne or hot sauce.
Vegan? Use dairy-free cream cheese and a vegan cotija alternative.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 395 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg