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A close-up of slow cooker street corn chicken, garnished with fresh cilantro and cotija cheese.

Slow Cooker Elote Chicken

This slow cooker recipe delivers tender chicken enveloped in a creamy, spicy, and tangy street corn-inspired sauce. It's an effortless dish brimming with vibrant flavors, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 4 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 16 ounces frozen corn preferably fire-roasted
  • 4 ounces cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or Greek yogurt)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 1/2 cup Cotija cheese, crumbled (or crumbled feta)
  • 1/4 cup fresh cilantro chopped
  • jalapeño finely diced (optional)

Equipment

  • Slow cooker
  • Medium bowl
  • Whisk
  • Two forks

Method
 

Instructions
  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a bowl, whisk together cream cheese, mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper until smooth. Optionally, stir in diced jalapeño.
  3. Pour the prepared sauce over the chicken in the slow cooker.
  4. Cook on low for 3-4 hours or on high for 2-3 hours until the chicken can be easily shredded.
  5. Add the frozen corn to the slow cooker, stir it into the sauce, and cook for another 30 minutes on high until heated through.
  6. Remove and shred the chicken with two forks, then return it to the slow cooker and mix it thoroughly with the creamy sauce.
  7. Stir in half of the Cotija cheese and fresh cilantro, then serve hot, garnished with the remaining cheese and cilantro.

Notes

For extra heat, leave some seeds in the jalapeño. This dish is great served with rice, tortillas, or as a filling for tacos or burritos. Leftovers store well in the refrigerator for up to 3 days.