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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken with creamy elote-style sauce made in a Crockpot—tender shredded chicken, sweet corn, and charred-corn flavor notes. Finish with sour cream and mayo, then top with cotija, cilantro, and lime for bold Mexican-American street corn vibes.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts raw, cut/trim only if very thick so it cooks evenly
  • 2 cup corn kernels fresh or frozen kernels
  • 1 can (4 oz) diced green chiles
  • 1 onion diced
  • 4 garlic minced
  • 1 cup chicken broth
  • 8 oz cream cheese cubed
  • 0.5 cup sour cream added at end
  • 2 tbsp mayonnaise added at end
  • 1 tsp cumin
  • 1 tsp chili powder plus more for serving
  • 0.5 tsp smoked paprika
  • 0.25 cotija cheese for serving
  • 1 cilantro for serving
  • 1 lime wedges for serving
  • 1 rice or tortillas for serving
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker, then add corn kernels, diced green chiles, diced onion, minced garlic, chicken broth, cubed cream cheese, cumin, chili powder, and smoked paprika.
  2. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours, until the chicken is very tender and easily pulls apart.
Shred and finish
  1. Shred the chicken in the sauce by stirring until the chicken is evenly distributed throughout the creamy corn mixture.
  2. Stir in the sour cream and mayonnaise, then switch to HIGH and cook for 15 minutes to blend the flavors and thicken slightly.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve over rice or in tortillas, then top with cotija cheese, chili powder, cilantro, and lime wedges.

Notes

Pro tip: cube the cream cheese so it melts faster and creates a smoother sauce. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 2 months (sour cream may slightly separate, but it recombines when reheated). Dietary swap: use reduced-fat cream cheese and sour cream for a lighter version while keeping the same texture.