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A black bowl holds Slow Cooker Mexican Street Corn Chicken, featuring shredded chicken in a creamy orange sauce over spaghetti noodles and topped with fresh herbs. The bowl sits on a striped towel next to a blue drinking glass.
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Slow Cooker Mexican Street Corn Chicken

Tender shredded chicken, sweet corn, green chilies, cream cheese, and lime come together deliciously in this easy Slow Cooker Mexican Street Corn Chicken Dish. It is a creamy and full-of-flavor meal that was inspired by classic Mexican Street Corn
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Main Course
Cuisine: Mexican Inspired
Keyword: chicken and corn soup, creamy slow cooker chicken soup, crockpot Mexican street corn chicken, easy slow cooker chicken dinner, elote chicken, Mexican street corn chicken, slow cooker mexican street corn, street corn chicken
Servings: 6 servings
Calories: 336kcal
Author: Susan Goldenberg

Equipment

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 tbsp taco seasoning, and 1 tsp 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

Notes

 
  1. This dish is great served wrapped in tortillas, tacos, or bowls.  
  2. To make the dish lighter, swap the whipped cream cheese with an 8 oz block of reduced-fat cream cheese, cut into cubes.
Tip If you prefer to make your own taco seasoning, this is my go-to recipe: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

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 28g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 386mg | Potassium: 563mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg
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