Dinner

Slow Cooker Street Corn Chicken Recipe

ByHarper Ellington February 1, 2026February 1, 2026

Introduction

This Slow Cooker Street Corn Chicken is a creamy, flavorful dish that’s perfect for busy weeknights. Tender chicken cooks slowly with sweet corn, tangy lime, and cheeses for a comforting meal you can enjoy in tacos, over rice, or with chips.

The dish is shown in a close-up view with a top layer of bright yellow corn kernels, some topped with a few small green cilantro leaves adding color contrast. Below the corn is a layer of shredded chicken pieces, light brown to beige in color, with a soft texture that looks moist and tender. The food is in a white bowl with the edges only partly visible, sitting on a white marbled surface that adds a clean, simple background to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 pounds boneless chicken breasts or thighs
2 cups corn (frozen, canned, or fresh grilled)
4 ounces cream cheese, cubed
1/3 cup cotija cheese or feta
Juice of 1 lime
2 cloves garlic, minced
1/2 teaspoon chili powder
Optional: 1/2 teaspoon smoked paprika, fresh cilantro, 1/2 teaspoon onion powder

Instructions

Step 1: Place the chicken breasts in the bottom of the slow cooker.
Step 2: Top the chicken with the corn, cream cheese, cotija cheese, lime juice, garlic, chili powder, and any optional seasonings you choose to add.
Step 3: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
Step 4: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir everything together until creamy and well combined.
Step 5: Garnish with fresh cilantro and extra cotija cheese if desired. Serve over rice, in tacos, or with tortilla chips for a complete meal.

Tips & Variations

For extra smoky flavor, add smoked paprika or a dash of chipotle powder.
If using frozen corn, no need to thaw before adding to the slow cooker.
Use thighs for juicier meat or breasts for leaner protein.
Try topping with sliced jalapeños or avocado for a fresh kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, stirring occasionally to maintain creaminess. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl filled with cooked shredded chicken as the bottom layer, light brown in color with a soft texture. On top of the chicken is a thick layer of bright yellow cooked corn kernels, slightly shiny and mixed well. There are a few green cilantro leaves placed on the corn, adding a fresh color contrast. The bowl is white and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned or frozen?

Yes, fresh grilled or boiled corn works wonderfully in this recipe. Just cut the kernels off the cob before adding.

Is it possible to make this recipe on the stovetop?

While slow cooking helps develop flavor and tenderize the chicken, you can simmer the ingredients in a covered pan over low heat for about 45 minutes until the chicken is cooked, stirring occasionally.