Slow Cooker Mexican Street Corn Chicken turns all the creamy flavors of a favorite street food into a simple chicken dinner. Chicken cooks with sweet corn and green chilies in a rich cream cheese sauce until tender and creamy. Fresh lime, Cotija, and cilantro add the finishing touches to make everything bright, tangy, and perfect.
This Slow Cooker Mexican Street Corn Chicken turns the creamy, tangy flavors of classic elote into a full meal. This is a simple, hand-off meal your whole family will ask for again and again.
Recipe at a glance (TL;DR)
- Prep time: 5 min
- Cook time: 6-8 hours on low or 3-4 hours on high
- Main Ingredients: chicken breasts, corn, chilies, cream cheese
- Servings: 6
- Best for: Busy weeknights, hands-free cooking, picky eaters
- Why it's lazy: No dicing or prep involved. Everything cooks in one pot.
Why you'll love this Mexican street corn chicken recipe
- Creamy without being too heavy. Cream cheese creates a rich sauce while lime adds a bright, fresh finish. No canned soups.
- Amazing street corn flavor. All the flavors and textures you love in a street corn recipe, but with a protein that turns it into a full meal.
- Multiple serving options. Serve in bowls, tacos, on a bed of rice, on a bed of veggies, or scooped up with chips.
- Great for busy nights. This is a true dump-and-go chicken recipe. Your crockpot does the cooking. You just shred and serve.
📝Ingredient shopping list
Following are the ingredients you'll need to make this slow cooker elote chicken dish. Full quantities and instructions are in the recipe card at the bottom of this page
Protein & Dairy
- Whipped cream cheese
- Cotija cheese
Produce
- Fresh cilantro
- Fresh limes
Meat
- Boneless, skinless chicken breasts
Pantry Items
- Taco Seasoning* - store bought or homemade (recipe below)
- Onion powder
- Mexican style canned corn
- Diced green chilies
- Tortillas for serving
Homemade slow cooker taco seasoning
If you prefer to make your own, rather than use a store-bought mix, this is the recipe I use:
Homemade Taco Seasoning Mix
- 4 tablespoons chili powder
- 1.5 tablespoons cumin
- 1.5 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon dried cilantro
- optional (if you like it hot): 1 tablespoon red pepper flakes
Add all ingredients and stir. Store in a cool, dry, air-tight container.
Preparing your slow cooker
- Lightly coat your slow cooker with a non-stick spray, oil, or butter before cooking
- Avocado oil and olive oil are both great choices for this recipe
- Use a slow cooker liner for the easiest cleanup (always an optional step)
Step-by-step instructions
Place chicken breasts into a well-greased slow cooker
Add remaining ingredients other than lime juice and garnish. Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours.
After cooking, shred the chicken and stir in lime juice.
Top with cotija cheese and cilantro to serve (this step is optional)
If you love this recipe...
Please let me know in the comment section below!
If you love this recipe...
Please let me know in the comment section below!
Substitution suggestions
- Use an 8 oz block of cream cheese, cut into blocks, in place of the whipped cream cheese.
- Frozen corn works perfectly in place of canned. Fire-roasted corn is a delicious option that adds a touch of sweetness to this one-pot Mexican-inspired meal.
- Boneless, skinless chicken thighs can be used in place of breasts.
- To dial up the heat, replace the diced chilies with diced jalapeños.
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Serving ideas
This dish is perfect:
- As part of bowls with rice, beans, and guac
- Wrapped in tortillas
- Stuffed into tacos
- Scooped up with tortilla chips.
A note about slow-cooked chicken
Chicken in the slow cooker can be a bit tricky. Boneless chicken breast meat can dry out and get tough if overcooked. However, shredding chicken breast almost always ensures a moist and flavorful outcome.
Using a meat thermometer is the best way to ensure slow cooker chicken is juicy and tender every time. Near the end of the cooking time, use a thermometer to check the internal temperature of larger chicken pieces. Chicken is safe to eat once it reaches an internal temperature of 165℉.
Yes! Thighs will work perfectly here. They will be a little more forgiving and moist than breasts. They won't dry out and become rubbery as quickly as breasts might.
Storing leftovers
Store leftovers in an airtight container for 3-4 days or in the freezer for up to 3 months.
Allow frozen leftovers to thaw overnight in the refrigerator, then gently reheat in the microwave.
😉 Tips from my kitchen
- All slow cookers are different and may have a slightly different cook time. Using a meat thermometer is the easiest way to confirm that chicken is fully cooked. Chicken is considered safe to serve once it reaches an internal temperature of 165ºF.
- I use two silicone forks to shred chicken. A hand mixer also works well, as does a potato masher.
- Store leftovers in individual serving-sized containers for easy grab-and-go future meals on a busy day.
- I am a huge fan of slow cooker liners. They are a great help with this particular recipe. If you use a liner, you can skip spraying your slow cooker with non-stick spray.
- In the market for a slow cooker? I love mine!
Good to know
Yes, you can use regular cream cheese. I recommend whipped cream cheese because it melts fast and is easy to stir. If you would rather use a block of cream cheese, cut it into cubes before adding it to your slow cooker.
Yes. Thaw the corn first and drain any excess water before adding it to your slow cooker.
Yes, but food safety guidelines recommend defrosting before adding to your crockpot.
Crumbled feta cheese is the closest substitute for cotija.
Yes. Boneless, skinless chicken thighs work well with this recipe. They stay tender and juicy during slow cooking.
Mexican street corn, also known as elote, is grilled corn on the cob that is coated in a creamy, tangy sauce. It is usually topped with Cotija cheese and chili powder. It is a popular Mexican street food. This recipe takes all those same flavors and turns them into an amazing chicken dinner.
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📖 Recipe
Slow Cooker Mexican Street Corn Chicken
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Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
- 3.5 quart slow cooker or larger
Ingredients
- 1½ lbs chicken breast
- 12 oz whipped cream cheese
- 2 11 oz cans Mexican-style corn
- 7 oz can diced green chilies
- 2 tablespoon taco seasoning homemade or store-bought
- 1 tsp chili powder
- lime juice to taste 1-2 tablespoons
- cotija cheese optional garnish
- fresh cilantro optional garnish
Instructions
- Place 1½ lbs chicken breast into the bottom of a well-greased slow cooker
- Add 12 oz whipped cream cheese, 7 oz can diced green chilies, 2 11 oz cans Mexican-style corn 2 tablespoon taco seasoning, and 1 teaspoon chili powder to slow cooker and stir to combine as best you can
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- After cooking, shred the chicken breast (I use two large silicone forks and shred the chicken right in the slow cooker)
- Mix again and stir in lime juice to taste
- Top with crumbled cotija cheese and cilantro
Final Step
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Notes
- This dish is great served wrapped in tortillas, tacos, or bowls.
- To make the dish lighter, swap the whipped cream cheese with an 8 oz block of reduced-fat cream cheese, cut into cubes.
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
As an Amazon Associate, I earn a small amount from qualifying purchases and affiliate links at no additional cost to you.
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