Description
Creamy, tangy, and zesty—this Slow Cooker Street Corn Chicken transforms Mexican elote flavors into a weeknight-friendly crockpot meal.
Ingredients
2–3 boneless chicken breasts
2 cups corn (frozen or fresh)
4 oz cream cheese, cubed
1/3 cup cotija cheese
Juice of 1 lime
2 garlic cloves, minced
1/2 tsp chili powder
Optional: smoked paprika, cilantro, onion powder
Instructions
1. Place chicken in slow cooker. Add corn, cream cheese, cotija, lime, garlic, and chili powder.
2. Cook on LOW 4–5 hours or HIGH 2–3 hours until chicken shreds easily.
3. Shred chicken in pot and mix well.
4. Adjust thickness with chicken broth if needed.
5. Serve in tacos, over rice, or as a creamy dip with chips.
Notes
Freezes up to 3 months. Add lime juice before serving for brightness. Double the cheese for extra richness.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg