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Slow Cooker Street Corn Chicken

Slow Cooker Street Corn Chicken is a creamy elote-style main dish made with tender shredded chicken, charred-corn flavor, and a tangy sauce. Cook it on Low for 5–6 hours, then finish on High to blend the spices for a thick, spoonable 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
  

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

Equipment

  • 1 slow cooker

Method
 

Slow cook
  1. Place the raw chicken breasts in the slow cooker. Add corn kernels, diced green chiles, diced onion, minced garlic, chicken broth, cubed cream cheese, cumin, chili powder, and smoked paprika.
  2. Cook on Low for 5–6 hours (or on High for 3 hours) until the chicken is very tender and easily pulls apart. Keep the lid closed during cooking so the sauce stays thick.
Finish the creamy elote-style sauce
  1. Shred the chicken in the sauce by stirring until the pieces are evenly coated. Stir in the sour cream and mayonnaise until smooth.
  2. Cook on High for 15 minutes to blend the flavors and warm through the sauce. Stir once halfway through if needed for even thickness.
  3. Season with salt and pepper to taste. Serve the chicken over rice or in tortillas.
Top and serve
  1. Top the chicken with cotija cheese. Finish with chili powder, chopped cilantro, and lime wedges.

Notes

Pro tip: for the richest texture, stir until the cream cheese is fully melted and the sauce looks glossy before serving. Refrigerate leftovers in an airtight container for up to 3–4 days; freeze up to 2 months (sour cream may slightly change texture when thawed). Dietary swap: use low-fat cream cheese and reduced-fat sour cream to lighten the sauce without changing the method.