Crockpot Street Corn Chicken Recipe
This Crockpot Street Corn Chicken is a creamy, flavorful slow cooker meal inspired by Mexican street corn. Tender shredded chicken is combined with sweet corn, cotija cheese, cream cheese, lime juice, and smoky spices for an easy dinner that’s perfect for tacos, rice bowls, chips, and more.
Prep Time
10 minutes
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups frozen or canned corn, drained
- 8 oz cream cheese, cubed
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 cup cotija cheese
- Juice of 1 lime
- Salt and pepper, to taste
Optional Toppings:
- Fresh cilantro, chopped
- Lime wedges
- Extra cotija cheese
- Chili powder for garnish
Method
- Place the chicken breasts in the bottom of the slow cooker.
- Season the chicken with chili powder, smoked paprika, garlic powder, salt, and pepper.
- Add the corn, cream cheese, cotija cheese, and lime juice over the chicken.
- Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours.
- Once the chicken is fully cooked, shred it using two forks directly in the slow cooker.
- Stir everything together until the cream cheese is completely melted and the mixture is creamy.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro, extra cotija cheese, and lime wedges before serving.
Notes
- For extra spice, add diced jalapeños or a pinch of cayenne pepper.
- Feta cheese can be substituted for cotija cheese.
- Serve over rice, in tacos, burrito bowls, baked potatoes, or with tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.