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Slow Cooker Street Corn Chicken

Slow cooker street corn chicken is a set-and-forget crockpot elote chicken with fall-apart shredded chicken in a thick, smoky street corn sauce. Creamy corn, green chiles, and cream cheese melt together, then it’s finished with cotija and chili powder for a Tex-Mex street corn dinner over rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Chicken and street corn base
  • 2 lb chicken breasts Use boneless skinless for easiest shredding.
  • 2 cup frozen corn Thaw before adding to the crockpot.
  • 1 can (4 oz) diced green chiles Drained if packed in liquid.
  • 4 oz cream cheese Cube for faster melting.
  • 0.5 cup mayonnaise Stir in at the end for creamy texture.
  • 0.5 cup sour cream Stir in at the end to keep it tangy and smooth.
  • 2 tbsp lime juice Add during cooking for bright flavor.
  • 1 tsp chili powder Also for finishing with extra dusting if desired.
  • 1 tsp smoked paprika Adds a smoky, street-corn style depth.
  • 1 tsp garlic powder Seasoning blend for savory chicken.
  • 0.25 Salt and pepper to taste Season the chicken in the crockpot; adjust to preference.
  • 1 tsp chicken broth Use 1/2 cup total; add to help create a thick sauce.
  • 0.5 cup cotija cheese Crumbled for topping.
  • 0.25 Fresh cilantro Chop and sprinkle over the finished dish.
  • 1 lime wedges Serve on the side for squeezing.

Equipment

  • 1 Dutch oven

Method
 

Season and start the crockpot
  1. Add chicken breasts to the crockpot and season with salt, pepper, chili powder, smoked paprika, and garlic powder.
  2. Layer in the corn, diced green chiles, cream cheese cubes, lime juice, and 1/2 cup chicken broth over the chicken.
Cook until tender
  1. Cook on LOW for 6 hours (or HIGH for 3–4 hours) until the chicken is extremely tender and easily pulls apart with a fork.
  2. Shred the chicken directly in the crockpot with two forks until no large chunks remain.
  3. Stir in mayonnaise and sour cream, mixing until the mixture is creamy and fully combined, with the corn evenly coated.
Serve
  1. Serve topped with cotija cheese, fresh cilantro, and lime wedges over rice or in tortillas.

Notes

Pro tip: cube the cream cheese so it melts into the sauce during the long cook; if your crockpot runs hot, add the cream cheese sooner but avoid lifting the lid too often. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently until warmed through. Freezing is not recommended due to dairy texture after thawing. For a gluten-free option, serve over rice or corn tortillas and check that any broth you use is labeled gluten-free.