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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is a Mexican-American main dish with creamy elote-style sauce, tender shredded chicken, and sweet corn. Cook low for hours for an easy, spoonable texture that’s ready to serve over rice or in tortillas.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 1.5 lb chicken breasts raw
corn kernels
  • 2 cup corn kernels
diced green chiles
  • 1 can (4 oz) diced green chiles
onion
  • 1 onion diced
garlic
  • 4 clove garlic minced
chicken broth
  • 1 cup chicken broth
cream cheese
  • 8 oz cream cheese cubed
sour cream
  • 0.5 cup sour cream added at end
mayonnaise
  • 2 tbsp mayonnaise added at end
cumin
  • 1 tsp cumin
chili powder
  • 1 tsp chili powder
smoked paprika
  • 0.5 tsp smoked paprika
cotija cheese
  • 1 cup cotija cheese for serving
cilantro
  • 0.25 cup cilantro for serving
lime wedges
  • 1 lime wedges for serving
rice or tortillas
  • 1 rice or tortillas for serving
salt and pepper
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken
  1. Place the raw chicken breasts into the slow cooker and nestle them evenly in the bottom for uniform cooking.
  2. Add the corn kernels, diced green chiles, diced onion, and minced garlic over the chicken.
  3. Pour in the chicken broth and scatter the cream cheese cubes on top so they soften as the sauce heats.
  4. Sprinkle in the cumin, chili powder, and smoked paprika, then keep the lid on to trap heat.
  5. Cook on Low for 5-6 hours (or on High for about 3 hours) until the chicken is very tender and shreds easily.
Finish and serve
  1. Shred the chicken in the sauce by stirring until the meat is well coated and the sauce looks creamy.
  2. Stir in the sour cream and mayonnaise until fully combined and smooth.
  3. Cook on High for 15 minutes to blend the flavors.
  4. Season with salt and pepper to taste, then serve hot over rice or in tortillas.
  5. Top each serving with cotija cheese, chili powder, cilantro, and lime wedges.

Notes

Pro tip: cube and add the cream cheese early so it melts into the broth during the long cook for a creamy, spoonable texture. Refrigerate leftovers in a sealed container for up to 4 days; freeze in portions for up to 2 months, thaw in the fridge, then reheat gently. For a lighter option, use light cream cheese and low-fat sour cream (the sauce will still thicken well).