If you are looking for a comforting, flavor-packed dinner that requires minimal hands-on time but delivers maximum satisfaction, then this Slow Cooker Street Corn Chicken Recipe is an absolute must-try. Combining tender, seasoned chicken with creamy, spicy street corn flavors—think smoky paprika, fresh lime, and tangy cotija cheese—this meal is a true crowd-pleaser. It’s the perfect blend of sweet, spicy, and savory, with a luscious texture that will warm you from the inside out. Whether you’re cooking for your family or hosting friends, this slow cooker recipe makes dinner effortless without sacrificing any of the big, bold flavors.
Ingredients You’ll Need
Getting this Slow Cooker Street Corn Chicken Recipe just right depends on a handful of simple yet vibrant ingredients. Each one has been carefully chosen to add depth, texture, and a splash of color that makes this dish as beautiful as it is delicious.
- 2 lb boneless, skinless chicken breasts or thighs: Your tender protein base that will soak up all the spices and creamy goodness.
- 1 tbsp olive oil: Helps the spices cling perfectly to the chicken and adds a subtle fruity note.
- Salt and pepper: Essential seasonings to enhance every other flavor in the dish.
- Chili powder, smoked paprika, ground cumin, garlic and onion powders, cayenne pepper: A warming spice blend that gives the dish its signature smoky, spicy profile.
- 1 can whole kernel corn and 1 cup frozen corn: Adds sweet crunch and a vibrant yellow color reminiscent of classic street corn.
- Small red bell pepper and jalapeño: Adds fresh herbaceousness and controlled heat for complexity.
- Garlic and yellow onion: Classic aromatics that build the savory foundation.
- Chicken broth: Keeps everything moist and infuses a light, savory background.
- Cream cheese, sour cream, mayonnaise: The creamy trifecta that transforms this into a luscious, rich dish.
- Cotija cheese and fresh lime juice: The hallmark finish, offering tangy and salty notes balanced by bright citrus.
- Fresh cilantro: Bright, fragrant, and colorful—a fresh burst with every bite.
- Optional Mexican blend or sharp cheddar cheese: For those who want a little extra melty indulgence.
How to Make Slow Cooker Street Corn Chicken Recipe
Step 1: Prep Your Chicken
Start by patting the chicken breasts dry with paper towels, which helps the spice rub stick better. Rub the chicken evenly with olive oil to lock in moisture and create a beautiful, seasoned crust once cooked.
Step 2: Season the Chicken
Mix together kosher salt, black pepper, chili powder, smoked paprika, cumin, garlic powder, onion powder, and optional cayenne pepper in a small bowl. Sprinkle this fragrant spice blend over both sides of the chicken, pressing gently so every inch is coated with flavor.
Step 3: Build the Flavor Base in the Slow Cooker
Layer the drained canned corn and frozen corn at the bottom of your slow cooker. Add diced red bell pepper, minced jalapeño, garlic, and finely diced onion into the mix. Pour in the chicken broth and give everything a quick stir to combine. Finish with the remaining salt and pepper sprinkled evenly over the top to enhance every ingredient.
Step 4: Add Chicken and Cook
Place the seasoned chicken pieces gently over the corn mixture, arranging in a single layer for even cooking. Cover with the lid and cook on LOW for 4 to 6 hours or HIGH for 2½ to 3½ hours, until your chicken is irresistibly tender and easy to shred.
Step 5: Shred the Chicken
Carefully remove the chicken to a bowl or cutting board and use two forks to shred it into bite-sized pieces. This step is so satisfying and is the secret to making sure every bit is infused with that creamy street corn sauce.
Step 6: Make the Creamy Street Corn Sauce
Back in the slow cooker, add the softened cream cheese, sour cream, and mayonnaise to the hot corn mixture. Stir until the cream cheese melts and everything is smooth—if needed, let it cook on HIGH for up to 10 minutes to help melt the cheese completely. Next, stir in most of the crumbled cotija (reserve some for garnish), fresh lime juice, and cilantro for vibrant brightness. Taste and adjust seasonings as needed.
Step 7: Combine Chicken with Sauce and Finish Cooking
Return your shredded chicken to the slow cooker, folding it gently into the creamy street corn mixture until every piece is lovingly coated. For an extra cheesy touch, stir in the shredded Mexican blend or cheddar cheese and let it melt. Cover and cook on LOW for another 10 to 15 minutes so all those flavors meld beautifully and the sauce thickens slightly.
Step 8: Garnish and Serve
Turn your slow cooker to WARM and sprinkle the top with the reserved cotija cheese, a light dusting of smoked paprika and chili powder, and extra fresh cilantro. If you’re feeling adventurous, add some sliced jalapeños for a spicy kick that brings this dish to life.
How to Serve Slow Cooker Street Corn Chicken Recipe
Garnishes
Fresh garnishes really elevate this dish into something that looks as good as it tastes. I love topping it with sliced radishes for crunch, extra cotija cheese for saltiness, more chopped cilantro for freshness, jalapeño slices for heat, and lime wedges to squeeze over just before eating. It transforms the dish from cozy home dinner to festive street food in no time.
Side Dishes
This recipe pairs wonderfully with warm tortillas or crunchy tortilla chips, ideal for scooping up every bit of that creamy chicken and corn mixture. For a fresher side, a crisp green salad or a simple cucumber and tomato salad balances the richness of the dish. If you want a heartier meal, serve alongside seasoned rice or black beans.
Creative Ways to Present
Feeling creative? Use this Slow Cooker Street Corn Chicken Recipe as a filling for tacos or burritos, layering with avocado, lettuce, and hot sauce for a full-on Mexican-inspired feast. You can also build a burrito bowl with rice, beans, and fresh salsa, or load it onto nachos for a crowd-pleasing appetizer. It’s extremely versatile and always delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Street Corn Chicken can be stored in an airtight container in the refrigerator for up to four days. The flavors actually deepen once chilled, making your next meal even better. Just give it a good stir before reheating to redistribute all that creamy goodness.
Freezing
If you want to save this dish longer, it freezes beautifully. Portion the chicken into freezer-safe containers or bags and freeze for up to three months. To avoid freezer burn, press out as much air as possible before sealing.
Reheating
Reheat leftovers gently in a saucepan over low heat or in the microwave, stirring occasionally until warmed through. Add a splash of chicken broth or water if the sauce feels too thick after refrigeration to bring back that creamy texture.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs work wonderfully and can add extra juiciness and flavor. Just adjust your cooking time as thighs sometimes take a bit longer to become fully tender in the slow cooker.
Is it necessary to use both canned and frozen corn?
Not at all. Using both adds delightful texture contrast, but you can substitute all canned or all frozen corn depending on what you have on hand. Each option keeps the sweet corn flavor front and center.
Can I make this Slow Cooker Street Corn Chicken Recipe spicy?
Definitely! The recipe already includes jalapeño and cayenne for some kick, but feel free to add extra jalapeños, hotter peppers, or a dash of your favorite hot sauce to suit your heat preference.
What can I substitute for cotija cheese?
If cotija isn’t available, queso fresco or even feta cheese are great substitutes. Both provide that salty, crumbly texture that complements the creamy sauce perfectly.
Can I double this recipe? Will it still cook properly in the slow cooker?
Doubling works well, but make sure your slow cooker is large enough and avoid overcrowding. You might need to add a bit more cooking time to ensure the chicken is fully cooked and tender.
Final Thoughts
There’s something truly magical about coming home to a pot of this Slow Cooker Street Corn Chicken Recipe simmering away, filling your kitchen with irresistible aromas. Easy to prep, packed with flavor, and endlessly adaptable, it’s a dish you’ll want to make again and again. So go ahead—gather your ingredients, fire up your slow cooker, and share this delicious street corn-inspired meal with your loved ones. I promise it will become one of your all-time favorites.
Print
Slow Cooker Street Corn Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Description
Slow Cooker Street Corn Chicken is a flavorful, creamy dish combining tender shredded chicken with a zesty street corn-inspired sauce. This recipe uses simple spices, canned and frozen corn, peppers, and a blend of creamy ingredients cooked low and slow for a comforting meal perfect for tacos, bowls, or dipping with tortillas.
Ingredients
Chicken and Spices
- 2 lb (900 g) boneless, skinless chicken breasts or thighs, trimmed
- 1 tbsp olive oil
- 1 ½ tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional)
Corn and Vegetables
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 cup frozen corn
- 1 small red bell pepper, diced
- 1 jalapeño, seeded and finely minced (optional seeds for heat)
- 3 cloves garlic, minced
- 1 small yellow onion, finely diced
Liquids and Dairy
- 1 cup low-sodium chicken broth
- 4 oz (115 g) cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ¼ cups crumbled cotija cheese (or queso fresco or feta), divided
Fresh and Finishing Ingredients
- 1 ½ tbsp fresh lime juice (about 1 lime), plus extra lime wedges for serving
- ¼ cup chopped fresh cilantro, plus extra for garnish
- ½ tsp smoked paprika (for finishing)
- ¼ tsp chili powder (for finishing)
- 1 cup shredded Mexican blend cheese or sharp cheddar (optional)
Optional Toppings and Serving
- Warm tortillas or tortilla chips
- Sliced radishes
- Additional jalapeño slices
- Extra cotija cheese
- Hot sauce
Instructions
- Prep the chicken: Pat the chicken breasts dry with paper towels, then rub them with olive oil. In a small bowl, mix 1 tsp salt, ½ tsp pepper, chili powder, smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper (if using). Sprinkle this spice mix evenly over both sides of the chicken, pressing lightly to adhere.
- Build the flavor base in the slow cooker: Add the drained canned corn and frozen corn to the bottom of the slow cooker. Stir in the diced red bell pepper, minced jalapeño, minced garlic, and diced onion. Pour in the chicken broth and mix to combine. Sprinkle the remaining ½ tsp salt and ½ tsp pepper over the mixture.
- Add the chicken: Lay the seasoned chicken pieces on top of the corn and vegetable mixture in a single layer. Cover the slow cooker with the lid.
- Cook the chicken: Cook on LOW for 4–6 hours, or on HIGH for 2½–3½ hours. The chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F (74°C).
- Shred the chicken: Remove the chicken to a large bowl or cutting board and shred with two forks into bite-size pieces. Set aside while finishing the sauce.
- Make the creamy street corn sauce: Add the cubed cream cheese, sour cream, and mayonnaise to the hot corn mixture in the slow cooker. Stir until the cream cheese begins to melt and the mixture is mostly smooth. If needed, cover and let sit on HIGH for 5–10 minutes, then stir again until fully melted. Stir in 1 cup of crumbled cotija cheese, lime juice, and chopped cilantro. Taste and adjust seasoning as needed.
- Add the shredded chicken back: Return the chicken to the slow cooker and stir to coat with the creamy street corn mixture. If desired, add the shredded Mexican blend or cheddar cheese and stir until melted. Cover and cook on LOW for 10–15 minutes to meld flavors and thicken the mixture slightly.
- Finish and garnish: Switch the slow cooker to WARM. Sprinkle with the reserved ¼ cup cotija cheese and dust with finishing smoked paprika and chili powder. Garnish with extra chopped cilantro and jalapeño slices if desired.
- Serve: Spoon into bowls as a main dish or use as filling for tacos, burritos, or nachos. Serve with warm tortillas or chips, lime wedges, hot sauce, sliced radishes, extra cotija, and cilantro for authentic street corn flavor.
Notes
- For more heat, leave some jalapeño seeds in the mixture or add sliced jalapeños as garnish.
- Chicken thighs can be substituted for breasts and will yield a juicier result.
- Using both canned and frozen corn provides a nice texture contrast; adjust amounts based on preference.
- If you prefer a thicker sauce, cook the mixture uncovered for a few extra minutes after adding cream cheese.
- This recipe is great for meal prep and reheats well in the microwave or stovetop.
- For a lower-fat option, use reduced-fat cream cheese, sour cream, and mayonnaise.
