Slow Cooker Street Corn Chicken
This Slow Cooker Street Corn Chicken brings the smoky, creamy, and tangy magic of elote into a hearty, hands-off one-pot meal. Juicy shredded chicken melds with corn, cream, spices, and fresh cilantro for a weeknight dinner that feels like a fiesta.
Equipment
- slow cooker
- mixing bowl for combining sour cream and mayo
- measuring spoons
- forks for shredding chicken
- serving bowls
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 3 cups corn kernels (fresh, frozen, or canned & drained)
- 1 can diced tomatoes with green chiles (10 oz, optional)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 4 oz cream cheese
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1/3 cup cotija or queso fresco, crumbled (for topping)
- 1 lime wedges (optional)
- 1 hot sauce (optional)
Instructions
- Place chicken in the bottom of your slow cooker. Sprinkle with garlic powder, chili powder, cumin, salt, and black pepper.
- Add corn kernels and (if using) the can of diced tomatoes with green chiles. Spread evenly over the chicken.
- In a small bowl, mix sour cream and mayonnaise. Spoon mixture evenly over the contents in the slow cooker. Cover with lid.
- Cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fully cooked and easy to shred.
- About 30 minutes before serving, add the cream cheese in chunks. Cover and let it soften, then stir in until smooth.
- Use two forks to shred the chicken directly in the slow cooker. Stir to combine all ingredients into a creamy, even mixture.
- Stir in chopped cilantro. Serve hot in bowls and top with cotija, extra cilantro, lime wedges, or hot sauce.
Notes
Use thighs for maximum juiciness, but breasts work with proper timing. For lighter versions, replace some sour cream or mayo with Greek yogurt. You can skip the tomatoes for a simpler flavor. Serve with lime wedges, tortilla chips, or cilantro rice.