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A bowl of slow cooker street corn chicken garnished with cilantro

Fiesta Slow Cooker Street Corn Chicken

This Fiesta Slow Cooker Street Corn Chicken brings the vibrant flavors of Mexican street corn to a tender, slow-cooked chicken dish. Perfect for an easy weeknight meal, it combines juicy chicken with a creamy, zesty corn sauce, and is topped with Cotija cheese and fresh cilantro.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 - 2 pounds Boneless, skinless chicken breasts or thighs
  • 1 tablespoon Olive oil
  • 1.5 teaspoons Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 0.5 teaspoon Salt or to taste
  • 0.25 teaspoon Freshly ground black pepper or to taste
  • 0.5 cup Chicken broth
  • 3 cups Corn fresh, thawed frozen, or drained canned
  • 4 oz Cream cheese softened
  • 0.25 cup Mayonnaise or Mexican crema
  • 2 tablespoons Lime juice From 1-2 limes
Garnish
  • 0.25 cup Cotija cheese crumbled, for garnish (optional)
  • 2 tablespoons Fresh cilantro chopped, for garnish

Equipment

  • Slow cooker
  • Large skillet

Method
 

Preparation
  1. Pat chicken dry and cut into 1-inch cubes. Toss with spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper) until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 2-3 minutes per side until lightly browned and transfer to the slow cooker.
Cooking
  1. Pour chicken broth over the chicken in the slow cooker, then cover and cook on HIGH for 45 minutes.
  2. After 45 minutes, stir in corn, softened cream cheese, and mayonnaise (or Mexican crema). Stir until cream cheese is mostly melted and incorporated into the sauce.
  3. Cover and cook on HIGH for an additional 10-15 minutes, or until the chicken is cooked through (165°F/74°C) and the sauce is hot and bubbly.
Finishing and Serving
  1. Stir in the fresh lime juice to brighten the flavors.
  2. Ladle into bowls, garnish with crumbled Cotija cheese and fresh chopped cilantro, and serve immediately.

Notes

For an extra kick, add a pinch of cayenne pepper with the other spices. This dish can also be served in warm tortillas as street tacos.