Description
Slow Cooker Street Corn Chicken delivers tender shredded chicken infused with the flavors of Mexican street corn, combined with a creamy, tangy, slightly spicy sauce. Easy, flavorful, and perfect for minimal-effort dinners or meal prep.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
4 cups corn kernels (frozen, canned and drained, or fresh)
1/2 cup mayonnaise
1/2 cup cotija cheese, crumbled (or feta)
1/3 cup fresh cilantro, chopped
2 cloves garlic, minced
1 lime, juiced
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp cumin
Salt and black pepper to taste
Instructions
1. Season chicken with salt, pepper, and half of the chili powder. Place in slow cooker.
2. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until chicken shreds easily.
3. Remove chicken and shred with two forks. Leave about 1/4 cup liquid in the slow cooker.
4. Prepare corn (optional: sauté for extra flavor).
5. Whisk mayonnaise, garlic, lime juice, smoked paprika, cumin, and remaining chili powder.
6. Return shredded chicken to slow cooker. Add corn, creamy sauce, and half of cotija cheese. Stir to combine and heat through.
7. Serve immediately, topped with remaining cotija cheese, fresh cilantro, and extra chili powder. Lime wedge on the side.
Notes
Avoid overcooking chicken; thighs stay juicier.
Add mayo-based sauce at the end to prevent separation.
Do not skip fresh garnish for flavor balance.
For dairy-free, use vegan mayo and omit or substitute cotija.
Adjust spice with jalapeño or cayenne.
Greek yogurt can substitute some or all mayo for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW
- Category: Dinner, Main Course
- Method: Slow Cooker, Crock Pot
- Cuisine: Mexican, Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 120 mg