Slow-Cooker Street Corn Chicken

As my children have grown older and taken on more activities, my slow cooker has become my trusted kitchen partner. From pot roast and chili mac to chicken noodle soup, I’ve come to realize that many of our go-to recipes can be made in a slow cooker—which means we don’t have to miss out on family favorites because life is busy. This slow-cooker street corn chicken is one of our newest crockpot obsessions.

Like the traditional recipe for Mexican street corn, this slow-cooker conversion features corn, Cotija cheese, mayo, cilantro, lime and chiles but transforms them into a creamy dish loaded with tender, lean chicken breasts. It’s filling, flavorful and satisfying, so you’ll have more than enough to feed a hungry family after an evening of after-school sports or activities.

Unlike other slow-cooker recipes that need to cook all day, this one can be ready in about three hours—and aside from shredding the chicken, it is very much a dump-and-go recipe, which is perfect for busy parents who need a low-fuss, hands-free option for busy weeknights.

Ingredients for Slow-Cooker Street Corn Chicken

• Chicken breasts: Completely thaw your chicken breasts before adding them to a slow cooker. Using frozen chicken breasts is possible, but not generally recommended. Cooking frozen meat in the slow cooker will increase the cooking time and also pose a potential food safety hazard since it remains in the bacterial “danger zone” for too long.
• Green chiles: While not strictly traditional in Mexican street corn, we love the tangy zip a small can of green chiles lends to the creamy sauce in this slow-cooker street corn chicken recipe.
• Chicken stock: You don’t need a ton of liquid to keep chicken breasts moist and juicy in the slow cooker. Just a splash (about 1/4 cup) is more than adequate.
• Spices: A zesty blend of chili powder, smoked paprika, onion powder, garlic powder, salt and black pepper brings so much flavor to every bite of this dish. For a subtle kick, add 1/2 teaspoon of cayenne pepper to the slow cooker.
• Frozen corn: While any bag of frozen corn will do, a fire-roasted variety is best. It will infuse the dish with a bit of summery, smoky grilled corn flavor.
• Mayonnaise: Mayo is a common ingredient in street corn recipes to make them supremely rich and creamy.
• Cream cheese: Cream cheese helps thicken the sauce and lends a lovely tang.
• Lime: The zest and juice of a lime add gentle acidity and brightness, cutting through the richness of the decadent sauce.
• Cilantro: This is a classic garnish for elote and esquites. It’s the perfect finish for this slow-cooker street corn chicken too.
• Cotija cheese: This firm, dry, crumbly cheese is beloved for its salty, tangy flavor. It’s an essential ingredient in authentic street corn and is key to replicating that flavor in this slow-cooker chicken recipe.
• Toppings: Don’t be shy! Doctor up your serving with an array of colorful and flavorful toppings such as Tajin, hot sauce, salsa, jalapeno slices, pickled red onion, sliced avocado, chopped scallions and tortilla strips.
• Rice: Our favorite way to serve this slow-cooker street corn chicken recipe is over a bed of steamed rice. Choose traditional Spanish rice or fluffy cilantro-lime rice.

Directions

Step 1: Cook the chicken

Arrange the chicken breasts in a 6-quart slow cooker. Top the chicken with the green chiles, chicken stock, chili powder, smoked paprika, onion powder, garlic powder, salt, pepper and cayene pepper, if using. Cover and cook on low for two hours.

Step 2: Make it creamy

Remove the lid and add the corn, mayonnaise and cream cheese. Cover and continue to cook on low for one hour.

Step 3: Finish the sauce with lime, cilantro and cheese

Remove the chicken to a cutting board. Add the lime juice, zest, cilantro and Cotija cheese to the slow cooker. Mix well until the sauce is smooth and creamy.

Step 4: Shred the chicken

Shred the chicken using two forks, then return it to the slow cooker. Stir to combine.

Step 5: Serve over rice with toppings

Serve the street corn chicken over steamed rice, topped with additional cheese, cilantro, and/or other desired toppings like Tajin, hot sauce, salsa, sliced jalapenos, pickled red onion, sliced avocado, tortilla strips and chopped green onion.

Slow-Cooker Street Corn Chicken Variations

• Use another type of corn: If sweet corn is in season, you can use fresh corn on the cob instead. Either remove the kernels from the cob or cut each ear of corn into 2- to 3-inch sections. Add to the slow cooker and cook as directed.
• Try another cut of chicken: If you prefer dark meat, you can prepare this slow-cooker street corn chicken recipe with boneless skinless chicken thighs. You could also do a combination of chicken breasts and thighs.
• Give it some extra heat: If your household loves spice, consider adding one to two diced jalapeno peppers to the slow cooker with the green chiles. You could also increase the amount of cayenne, if desired.
• Add more protein: For an extra dose of protein, stir in one can of rinsed and drained black beans when adding the lime zest and juice.
• Go with a Cotija alternative: If you don’t have access to Cotija cheese, a combination of Parmesan and feta would work well in slow-cooker street corn chicken. Melt the Parmesan into the sauce and then garnish individual plates with a bit of feta before serving.

How to Store Slow-Cooker Street Corn Chicken

Store leftover slow-cooker street corn chicken in an airtight food storage container and keep refrigerated.

How long does slow-cooker street corn chicken last?

Enjoy Mexican street corn chicken within three or four days. Due to the high dairy content of the sauce, we do not recommend freezing this recipe, as it’s prone to separation and curdling upon thawing. Try one of these freezer-friendly casseroles instead.

How should you reheat street corn chicken?

You can microwave slow-cooker street corn chicken or warm it on the stovetop to reheat. If microwaving, warm in two-minute increments at a reduced power setting, stirring after each interval, until heated through.

To reheat on the stovetop, add the street corn chicken to a saucepan over medium-low heat. Warm, stirring occasionally, until hot.

For the best results, you may wish to add a splash of milk, water or chicken broth to the leftovers, as the sauce may have thickened upon refrigeration.

Slow-Cooker Street Corn Chicken Tips

How else can you make street corn chicken?

If you do not own a slow cooker, this recipe may also be prepared on the stovetop in a Dutch oven or large stockpot. Season the chicken with half the spice mixture, then drizzle with olive oil on both sides. Sear the chicken over medium-high heat until deeply golden on both sides. Reduce the heat to medium-low and add the green chiles, chicken stock and remaining spices. Cook, covered, until the chicken reaches an internal temperature of 165°F. Remove the chicken to a plate and shred using two forks.

Meanwhile, add the mayo and cream cheese to the pot and stir until melted and creamy. Add the corn, lime juice, zest, cilantro and Cotija cheese; stir, then fold in the shredded chicken. Cook, uncovered, until the corn is tender and the sauce is heated through. Serve as directed.

What should you serve with street corn chicken?

Round out this slow-cooker street corn chicken with other Tex-Mex and Mexican favorites. A batch of homemade guacamole or pico de gallo and tortilla chips would make a great appetizer, and a hot plate of golden churros or a homemade tres leches cake would make the perfect sweet finale.