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Juicy Slow Cooker Street Corn Chicken Dinner in 3 Hours

Slow Cooker Street Corn Chicken
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This easy Mexican-inspired dinner brings major flavor with no fuss!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 3 cups frozen corn kernels (or fresh)
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1/2 cup crumbled cotija or feta cheese
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • Juice of 1 lime (plus wedges for serving)
  • 1/4 cup chopped cilantro (plus more for garnish)
  • Optional toppings: extra sour cream, cotija, hot sauce, chopped jalapeños

Instructions

  1. Layer in the Slow Cooker: Place chicken breasts in the bottom of your crockpot. Sprinkle with salt, pepper, garlic powder, and paprika.
  2. Add the Corn Mixture: In a separate bowl, combine corn, mayo, sour cream, chili powder, lime juice, and half the cheese. Mix well, then spread over the chicken.
  3. Cook Until Tender: Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours until chicken is juicy and fork-tender.
  4. Shred or Serve Whole: Serve chicken whole or shred for taco fillings or rice bowls. Stir sauce to coat evenly.
  5. Top It Off: Garnish with extra cheese, cilantro, sour cream, and chili powder. Squeeze over fresh lime juice.

Notes

  • For a spicier version, add diced jalapeños to the corn mixture.
  • Store leftovers in an airtight container for up to 3 days.
  • Great served over rice, in tortillas, or as a taco filling.

Nutrition

Keywords: Slow Cooker Street Corn Chicken, Mexican crockpot chicken, Elote-style chicken recipe, Creamy corn chicken, Easy weeknight slow cooker meal, Chicken with cotija and lime, Street corn taco filling

Find it online: https://mealcooked.com/slow-cooker-street-corn-chicken-recipe/