Description
How to make Slow Cooker Street Corn Chicken with tender chicken and creamy street corn flavors that your family will adore for an easy weeknight meal.
Ingredients
Scale
- Base/Main Components:
- 2 pounds boneless, skinless chicken thighs
- 2 (15.25-ounce) cans sweet corn, drained, or 4 cups frozen corn
- 1 (14.5-ounce) can chicken broth (low sodium)
- 8 ounces cream cheese, softened and cut into cubes
- 1/2 cup mayonnaise (full-fat)
- Flavor Builders:
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can diced green chiles, undrained
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped (for cooking)
- Seasonings/Spices:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- Finishing/Toppings:
- 1/2 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- Prep Ingredients: Dice onion, mince garlic, and cube softened cream cheese. Drain canned corn. This quick prep ensures everything is ready for your Slow Cooker Street Corn Chicken – Easy Mexican-Inspired.
- Add Components: Place chicken thighs in your slow cooker. Add corn, diced onion, minced garlic, green chiles, and chicken broth. Sprinkle in chili powder, cumin, and salt for the base flavors.
- Create Sauce: Gently stir in the cubed cream cheese and mayonnaise until combined. Add fresh lime juice and the cooking cilantro, ensuring everything is well incorporated for a rich, creamy sauce.
- Slow Cook: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is very tender and shreds easily. The delicious aromas will fill your kitchen!
- Shred Chicken: Once cooked, remove chicken and shred it with two forks. Return the shredded chicken to the slow cooker, stirring it back into the creamy street corn mixture until fully combined.
- Garnish & Serve: Ladle your delicious Slow Cooker Street Corn Chicken – Easy Mexican-Inspired into bowls. Garnish generously with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime for extra zest.
Notes
Ensure cream cheese is very soft and cubed to prevent a lumpy sauce, a common mistake.
Store cooled leftovers in an airtight container in the fridge for 3-4 days.
Substituting cream cheese or full-fat mayonnaise is tricky; low-fat versions lack richness and body.
Serve warm over rice or in tortillas, garnished with Cotija, cilantro, and fresh lime.
Prep onion, garlic, and cubed cream cheese a day or two in advance for quicker assembly.
Char fresh corn kernels before adding for a smoky depth, enhancing the street corn essence.
**Allergy Information:** Dairy, Eggs, Gluten, Soy