I’ll be honest—this recipe has become one of my favorite weeknight saviors. I love those meals that feel a little indulgent yet require hardly any effort from me, and this Slow Cooker Street Corn Chicken checks every box. It’s creamy, a little tangy, lightly spicy if you want it to be, and the corn gives it that sweet pop of flavor that keeps you going back for seconds.

You know how some recipes feel “restaurant special” but still let you eat in your sweatpants at home? That’s exactly what this one is for me. And I can’t wait for you to try it in your own kitchen.

About the Recipe

This dish is about things like: slowly cooked tender chicken shredded atop a rich, street-corn-inspired sauce. This carries smoky spices, sweet corn, with touches of mayo or cream cheese for fatness, lime juice to liven things up, and a sprinkle of cotija or feta on top.

It’s comforting without being heavy, customizable to your spice level, and ridiculously easy—because the slow cooker does most of the heavy lifting.

Why This Recipe is Special

This is not just another chicken-and-corn number: it is inspired by Mexican street corn (elote)—that burnt, cheezy, zingy wonder that a person may have had at a fair or taco stand. The idea was to get that same kicky flavor but in something that doubles as dinner on a Tuesday night.

So you see, all these flavors-creamy, tangy, smoky, bright-swirling around juicy chicken with no effort.

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Why You’ll Love This Recipe

Set it and forget it – Your slow cooker does all the work while you go about your day.
Flavor explosion – Sweet corn, smoky chili powder, creamy sauce, and a hint of lime come together beautifully.
Crowd-pleaser – Family-friendly, but also fun enough to serve to guests.
Flexible – Adjust the spice, swap cheeses, use frozen or canned corn—it all works.
Meal-prep friendly – Stores well for leftovers or make-ahead lunches.

Tools You’ll Need

Nothing fancy here, just the basics:

Slow Cooker (4–6 qt / 3.8–5.7 L) – The star of the show. Big enough to fit chicken breasts and plenty of sauce.
Mixing Bowl – For whisking the creamy sauce before pouring it in.
Measuring Cups & Spoons – Helps you get the seasoning balance just right.
Tongs or Forks – To shred the chicken once it’s done.
Chef’s Knife & Cutting Board – For slicing lime and optional toppings.

Ingredients

(Serves 6–8 people)

2 lbs (900 g) boneless, skinless chicken breasts (or thighs if you prefer juicier meat)
3 cups (450 g) corn kernels (fresh, frozen, or canned—drained if canned)
1 cup (240 g) mayonnaise or cream cheese (mayo = more authentic elote vibe, cream cheese = creamier texture)
½ cup (120 ml) sour cream or plain Greek yogurt
½ cup (120 ml) chicken broth (keeps it saucy)
1 ½ tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
½ tsp onion powder
1 tsp salt (or to taste)
½ tsp black pepper
1 jalapeño, diced (optional, for a kick)
Juice of 1 lime (about 2 tbsp / 30 ml)
½ cup (60 g) crumbled cotija cheese (or feta as a substitute)
¼ cup (10 g) fresh cilantro, chopped

Step-by-Step Instructions

1. Prep the sauce

In a mixing bowl, combine all ingredients: mayonnaise (or cream cheese), sour cream, chicken broth, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. It will look like a reddish, creamy dressing: if it feels a little loose, don t worry; it gets thick while cooking.

2. Load the slow cooker

In the bottom of the slow cooker, add the chicken breasts. Add the corn and diced jalapeños (if using) on top. Pour all over that creamy mixture and spread it evenly.

Tip from me: Try not to peek once the lid is on! Opening it too often slows down the cooking.

3. Cook low and slow

Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. When done, fork tender.

4. Shred and stir

Shred the chicken straight away in the slow cooker using two forks or a pair of tongs. Mixed it all together to let chicken, corn, and sauce melt into one creamy concoction.

5. Add finishing touches

Squeeze in the lime juice, stir again, then sprinkle with cotija cheese and cilantro just before serving.

Serving Ideas

Spoon over rice, quinoa, or cauliflower rice for a hearty bowl.
Tuck into warm tortillas for easy street-corn-inspired tacos.
Pile on top of nachos with extra cheese for game day.
Serve as a dip with tortilla chips at a party.

Variations & Customizations

Extra heat: Add cayenne or hot sauce.
Cheesier: Stir in shredded cheddar or Monterey Jack at the end.
Veggie boost: Mix in black beans or diced bell peppers.
Lighten it up: Use Greek yogurt instead of sour cream and reduce the mayo.

Storage & Make-Ahead

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.

Pro Tips & Mistakes to Avoid

Don’t overdo it-The chicken will dry when overcooked, even on a slow cooker.
Stick on time. Balance out the creaminess-If creamy is the first thing that comes to your mind, an extra dash of lime juice brings some brightness.
Cheese last- Add the cotija or feta cheese close to serving time, not during the cooking process, or else it will melt away and lose its texture.
Customize the sauce-Taste for seasoning after cooking; every chili powder varies with its heat.

Recipe Details

Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 6 hours (low) or 3 hours (high)
Total Time: About 6 hours 15 minutes
Nutrition (per serving, based on 8 servings):
- Calories: ~320
- Protein: 28 g
- Fat: 15 g
- Carbs: 18 g
- Fiber: 2 g
- Sugar: 3 g

Final Note

If you’re craving something comforting but full of brightness, this Slow Cooked Street Corn Chicken is going to be your salvation. One of those meals which feel like a treat but sings into the every day. I would love for you to try it; make it your own, share it with the family and then tell me how it turned out for you.

Did you go heavy on the spice? Were you taco-style or bowl-style? Leave a comment to let me know or share the recipe with a friend in desperate need of an easy dinner win.