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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is a Mexican-American main dish where slow-cooked shredded chicken gets an elote-style creamy sauce with corn and green chiles. Cook on Low until the chicken turns very tender, then finish on High to blend the flavors for a thick, spoonable texture.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and corn base
  • 1.5 lb chicken breasts
  • 2 cup corn kernels
  • 1 can (4 oz) diced green chiles
  • 1 onion, diced
  • 4 clove garlic, minced
  • 1 cup chicken broth
  • 8 oz cream cheese, cubed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 salt and pepper to taste
Creamy finish
  • 0.5 cup sour cream added at end
  • 2 tbsp mayonnaise added at end
For serving
  • 1 cotija cheese
  • 1 chili powder for topping
  • 1 cilantro
  • 1 lime wedges
  • 1 rice or tortillas

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Add the raw chicken breasts to the crockpot, then scatter in corn kernels, diced green chiles, diced onion, and minced garlic.
  2. Pour in the chicken broth and add cubed cream cheese, cumin, chili powder, and smoked paprika.
Slow cook until tender
  1. Cook on Low for 5-6 hours, or on High for 3 hours, until the chicken is very tender and easily shreds.
Shred and finish creamy
  1. Shred the chicken directly in the sauce, then stir until evenly mixed.
  2. Stir in the sour cream and mayonnaise until the sauce looks smooth and creamy.
  3. Cook on High for 15 minutes to blend the flavors, stirring once if needed.
Season and serve
  1. Season with salt and pepper to taste.
  2. Serve over rice or in tortillas and top with cotija cheese, chili powder, cilantro, and lime wedges.

Notes

For the smoothest sauce, cube the cream cheese and keep the lid closed during the first cook so it melts evenly. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently in a saucepan or microwave until hot. Freezing is not recommended because sour cream and cream cheese can break after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (texture will be slightly less rich).