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
2–3 boneless, skinless chicken breasts (or thighs for a juicier option)
2 cups corn (frozen, canned, or fresh grilled)
4 oz cream cheese, cubed
1/3 cup cotija cheese (or feta)
Juice of 1 lime
2 garlic cloves, minced
1/2 tsp chili powder
Optional Flavor Boosters:
1/2 tsp smoked paprika
1/2 tsp onion powder
Fresh cilantro, chopped (for garnish)
Instructions
Place chicken breasts at the bottom of the slow cooker.
Add corn, cream cheese, cotija, lime juice, garlic, and chili powder on top. Do not stir.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily.
Shred the chicken directly in the pot, then stir everything until creamy and well combined.
If desired, add a splash of milk or chicken broth to thin the sauce.
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