Description
Slow Cooker Street Corn Chicken is a creamy, flavorful, and slightly spicy Mexican-inspired dish that combines tender slow-cooked chicken with sweet corn, zesty lime, and a cheesy, tangy sauce. It’s an effortless meal bursting with flavor — perfect for tacos, bowls, or over rice.
Ingredients
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1 (15 oz) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 1/2 cups shredded Mexican blend cheese (divided)
- 2 tablespoons lime juice
- 2 tablespoons chopped cilantro (for garnish)
- Optional toppings: extra cheese, cotija cheese, jalapeño slices, or green onions
Instructions
- Place chicken in the bottom of a slow cooker and season with salt, pepper, chili powder, paprika, cumin, and garlic powder.
- Add corn and diced tomatoes with green chilies on top of the chicken.
- In a small bowl, whisk together mayonnaise, sour cream, and 1 cup of cheese. Spread evenly over the chicken mixture.
- Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours, until the chicken is tender and cooked through.
- Remove chicken and shred it with two forks. Return it to the slow cooker and stir everything to combine.
- Stir in lime juice and sprinkle with remaining 1/2 cup of cheese. Cover and let sit for 5–10 minutes until cheese melts.
- Garnish with fresh cilantro and serve warm.
- Serve in tacos, burrito bowls, or over rice for a hearty, flavor-packed meal.
Notes
- For extra flavor, use grilled corn or fire-roasted corn instead of regular canned corn.
- Adjust spice level by adding diced jalapeños or extra chili powder.
- This recipe makes an excellent filling for enchiladas, quesadillas, or stuffed peppers.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 5 hrs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-Inspired