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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken makes shredded chicken coated in a creamy elote-style sauce with corn, green chiles, and smoky spices. Cook low for 5–6 hours until the chicken is very tender, then finish with sour cream and mayo for a rich, tangy 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker street corn chicken
  • 1.5 lb chicken breasts Cut into chunks for even shredding.
  • 2 cup corn kernels Use frozen or fresh; no need to thaw.
  • 1 can (4 oz) diced green chiles Drain if packed in liquid.
  • 1 onion Dice small so it melts into the sauce.
  • 4 cloves garlic Minced.
  • 1 cup chicken broth Low-sodium if preferred.
  • 8 oz cream cheese Cube so it melts smoothly in the crockpot.
  • 0.5 cup sour cream Added at the end for creaminess.
  • 2 tbsp mayonnaise Added at the end to thicken and round flavor.
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • cotija cheese For serving; crumble generously.
  • cilantro For serving; chop.
  • lime wedges For serving; squeeze to finish.
  • rice or tortillas Choose one for serving.
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Build the crockpot base
  1. Add the raw chicken to the crockpot, then layer in corn kernels, diced green chiles, onion, minced garlic, chicken broth, cubed cream cheese, cumin, chili powder, and smoked paprika.
  2. Cover and cook on Low for 5–6 hours until the chicken is very tender, or cook on High for about 3 hours if you need it faster.
Shred and finish the sauce
  1. Remove the chicken, shred it, and stir it back into the sauce until everything looks evenly mixed and creamy.
  2. Stir in the sour cream and mayonnaise, then cook on High for 15 minutes to blend the flavors with the sauce.
Season and serve
  1. Season the chicken mixture with salt and pepper to taste, then serve over rice or in tortillas.
  2. Top each serving with cotija cheese, chili powder, cilantro, and lime wedges for a bright, elote-style finish.

Notes

Pro tip: cube the cream cheese so it melts smoothly without lumps. Store in the fridge up to 4 days; reheat gently, adding a splash of chicken broth if it thickens. Freezing is yes—freeze portions up to 2 months, then thaw in the fridge and reheat. For a lighter option, use reduced-fat cream cheese and sour cream (the mayo can be reduced or omitted) while keeping the seasoning the same.