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Slow Cooker Street Corn Chicken, a featured image showcasing the delicious and easy recipe.

Slow Cooker Street Corn Chicken

This Slow Cooker Street Corn Chicken recipe combines tender shredded chicken with the creamy, spicy, and sweet flavors of Mexican street corn. It's an easy and flavorful dish perfect for tacos, nachos, or served over rice.
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Cook Time 4 hours
Total Time 4 hours
Servings: 6
Course: Main Course
Cuisine: Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 4 oz can chopped green chilies
  • 4 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup crumbled Cotija cheese, plus more for garnish
  • 1/4 cup chopped cilantro, plus more for garnish
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste

Equipment

  • Slow cooker
  • Large bowl
  • Small bowl
  • Whisk
  • Fork
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Place chicken breasts in the bottom of the slow cooker.
  2. In a large bowl, combine the corn, Rotel, green chilies, and minced garlic. Pour this mixture over the chicken.
  3. In a separate small bowl, whisk together the mayonnaise, sour cream, Cotija cheese, cilantro, lime juice, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  4. Pour the mayonnaise mixture over the chicken and corn mixture.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until chicken is easily shredded with a fork.
  6. Remove the chicken from the slow cooker and shred it with two forks.
  7. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  8. Taste and adjust seasonings as needed. Add more lime juice, chili powder, or salt and pepper to taste.
  9. Serve over rice, in tacos, or as a topping for nachos. Garnish with additional Cotija cheese and cilantro.

Notes

For extra flavor, consider browning the chicken breasts in a skillet before adding them to the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can adjust the amount of cayenne pepper to control the spiciness. Monitor the internal temperature of the chicken, 165°F (74°C), to ensure it is cooked through.