Go Back
Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is a delightfully easy and flavorful dish that brings the vibrant taste of Mexican street corn right to your dinner table with minimal effort. This recipe is a weeknight dinner savior, perfect for busy families seeking a delicious and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Heating Through Time 20 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15-ounce) can corn, drained (or 2 cups fresh or frozen corn kernels)
  • 1 (4-ounce) can diced green chilies, undrained
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • to taste Salt and black pepper
  • optional crumbled cotija cheese for garnish
  • optional extra lime wedges for garnish
  • optional chopped red onion for garnish
  • optional sliced jalapeños for garnish

Equipment

  • Slow Cooker
  • Medium Bowl
  • Plate or Cutting Board
  • Two Forks
  • Skillet (for reheating)

Method
 

  1. Lightly grease the inside of your slow cooker insert with cooking spray or a little oil to prevent sticking.
  2. In a medium bowl, whisk together the mayonnaise, sour cream, grated Parmesan cheese, chopped cilantro, lime juice, chili powder, cumin, and garlic powder. Season with salt and black pepper to your liking.
    1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh cilantro, plus more for garnish, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, to taste Salt and black pepper
  3. Place the chicken breasts or thighs in the bottom of the slow cooker. Pour the drained corn and the undrained can of diced green chilies over the chicken.
    2 pounds boneless, skinless chicken breasts or thighs, 1 (15-ounce) can corn, drained (or 2 cups fresh or frozen corn kernels), 1 (4-ounce) can diced green chilies, undrained
  4. Spoon the creamy street corn sauce evenly over the chicken and corn mixture, ensuring everything is well coated.
  5. Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is cooked through and easily shreds with a fork. The exact cooking time will depend on your slow cooker model and the size of your chicken pieces.
  6. Once the chicken is cooked, carefully remove it from the slow cooker to a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
  7. Add the shredded chicken back into the slow cooker with the corn and sauce mixture. Stir to combine and allow it to heat through for about 15-20 minutes on the "warm" setting or a low heat setting if available.
  8. Ladle the Slow Cooker Street Corn Chicken into bowls. Garnish with extra chopped cilantro, crumbled cotija cheese, a squeeze of fresh lime, chopped red onion, or sliced jalapeños, if desired. It’s fantastic served on its own, over rice, in tacos, or as a filling for burritos.
    optional crumbled cotija cheese, optional extra lime wedges, optional chopped red onion, optional sliced jalapeños

Notes

For longer storage, let the Slow Cooker Street Corn Chicken cool completely. Transfer it to a freezer-safe airtight container or heavy-duty freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop or microwave method.
Reheating: Stovetop - Gently reheat the chicken mixture in a skillet over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or chicken broth if it seems too thick. Microwave - Place a serving in a microwave-safe dish and heat on 50% power for 1-2 minutes, stirring halfway through, until hot.