If you loved my Creamy Street Corn Chicken Skillet, you are going to want to try this Slow Cooker Street Corn Chicken! I loved the flavors of that easy one-pan dinner so much that I had to make a slow cooker version, too. This recipe is an easy, flavorful dinner that comes together with minimal effort and is perfect for busy nights. If you can’t get enough of those fresh, creamy street corn flavors, you might also want to try my Mexican Street Corn Slaw; I think it’s the perfect side dish to add to your next meal!
Ingredients & Substitutions
- Chicken breasts: I use boneless, skinless chicken breasts for this slow cooker recipe, but boneless, skinless chicken thighs also work well and will stay extra juicy. Season the chicken with chili powder, paprika, garlic powder, cumin, kosher salt, and black pepper for a flavorful base that pairs perfectly with the creamy street corn sauce.
- Corn kernels: Canned corn makes this recipe easy and convenient, but fresh corn or thawed frozen corn can also be used. If using fresh corn, grilling or charring it first will add even more flavor.
- Jalapeño: Adds a little heat and can be adjusted to your preference. Leave it out for a milder version or keep some seeds for extra spice.
- Garlic: Fresh minced garlic adds flavor to the chicken and corn as they cook together. Garlic powder can be used in a pinch, but fresh garlic gives the best flavor.
- Chicken broth: Helps create moisture while the chicken cooks and gives the corn mixture extra flavor. You can substitute water if needed.
- Mayonnaise and Mexican crema: This creates the creamy, tangy sauce that makes street corn so good. Sour cream can be used instead of Mexican crema.
- Lime juice and lime zest: Add brightness and balance the creamy sauce. Fresh lime juice gives the best flavor.
- Chili powder and paprika: Add warmth, color, and classic street corn flavor to the creamy sauce. You can substitute ancho chili powder for a deeper, slightly smoky flavor, or use smoked paprika instead of regular paprika for a smoky taste.
- Cotija cheese: Gives this dish its signature elote flavor. If you cannot find Cotija, feta cheese is a good substitute because it has a similar salty, crumbly texture.
- Cilantro: Adds freshness and pairs perfectly with the lime and creamy corn. If you are not a fan of cilantro, you can leave it out.
FAQs
What is street corn chicken?
Street corn chicken combines the flavors of Mexican street corn (also known as elote) with a hearty chicken dinner. It features tender chicken, creamy corn, lime, chili powder, Cotija cheese, and cilantro for a flavorful meal inspired by the classic street food.
Can I use frozen corn instead of canned corn?
Yes! Frozen corn works well in this recipe. Thaw it first and drain any excess moisture before adding it to the slow cooker. Fresh corn cut from the cob is also a great option.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are a great substitute and will give you a juicy, flavorful result. Just make sure the chicken reaches an internal temperature of 165°F before serving.
Can I make slow cooker street corn chicken ahead of time?
Yes. You can prepare this recipe ahead of time and store it in the refrigerator until ready to reheat. Warm it gently on the stovetop or in the slow cooker on low. If the sauce thickens after chilling, add a splash of broth or milk to help loosen it.
Can I adjust the spice level?
Absolutely. The jalapeño is optional, so you can leave it out for a milder version or add extra jalapeño for more heat. You can also adjust the amount of chili powder to fit your preference.
What to Serve with Slow Cooker Street Corn Chicken
This slow cooker chicken is full of flavor and can be served in a few different ways. Whether you keep it simple or turn it into a full meal, these sides pair perfectly with the creamy street corn flavors.
- Homemade Tortilla chips: Serve with crunchy tortilla chips for scooping up the creamy chicken and corn mixture. It’s an easy way to enjoy every bite!
- Rice: Spoon the chicken over cilantro lime rice, Mexican rice, or plain white rice to soak up the creamy sauce.
- Warm tortillas: Use corn or flour tortillas to turn this into easy street corn chicken tacos.
- Black beans: A simple side of seasoned black beans makes this a heartier meal and pairs well with the Mexican-inspired flavors.
How to Store Slow Cooker Street Corn Chicken
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, in the microwave, or in the slow cooker until warmed through. If the creamy sauce thickens after chilling, stir in a splash of chicken broth or milk to help loosen it.
Freezer: Freezing is not recommended for this recipe because the creamy sauce made with mayonnaise, crema, and cheese can separate when thawed and may change the texture. For the best results, enjoy this recipe fresh or within a few days.
Slow Cooker Street Corn Chicken
Ingredients
Chicken and Corn
- 4 boneless skinless chicken breasts, (about 2 pounds total)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cans (15.25 ounces each) corn kernels, drained
- 1 small jalapeño pepper, seeded, finely diced (optional)
- 1 teaspoon garlic, minced
- ½ cup chicken broth
Creamy Street Corn Sauce
- ½ cup (115 g) mayonnaise
- ½ cup (104 g) Mexican crema or sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest, from about 1 lime, plus more for serving
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ cup Cotija cheese, crumbled, plus more for serving
- ¼ cup fresh cilantro, chopped, plus more for garnish
- Lime wedges, for serving
Instructions
- In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, kosher salt, and pepper.
- Pat the chicken dry and rub the seasoning mixture evenly over both sides.
- Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add the corn, jalapeño (if using), and minced garlic around and over the chicken.
- Pour the chicken broth around the chicken. The liquid does not need to cover the chicken.
- Cover and cook on low for 3 to 4 hours or high for 2 to 2 ½ hours, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and place it on a plate. In a medium bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika.
- Stir the creamy sauce into the corn mixture in the slow cooker.
- Shred the chicken and return it to the slow cooker. Stir to combine and cook on low for an additional 10 to 15 minutes, until warmed through.
- Stir in the Cotija cheese and most of the cilantro. Top with additional Cotija, cilantro, and lime zest. Serve with lime wedges.
Did you make this recipe?
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