Go Back
A white ceramic bowl filled with creamy slow cooker street corn chicken topped with cilantro and feta cheese.

Slow Cooker Street Corn Chicken

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs Boneless skinless chicken breasts or thighs
  • 3 cups Corn fresh, frozen, or canned/drained
  • 8 oz Cream cheese or 1 cup Greek yogurt for a lighter version
  • 4 cloves Garlic minced
  • 2 tbsp Fresh lime juice
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • ½ tsp Black pepper
  • Toppings: Cotija or feta cheese fresh cilantro, sliced jalapeños.

Method
 

  1. Season the Chicken: In a small bowl, whisk together the chili powder, cumin, smoked paprika, salt, and pepper. Rub the seasoning all over the chicken breasts.
  2. Layer the Cooker: Place the seasoned chicken at the bottom of the slow cooker. Pour the corn and garlic over the top. Place the block of cream cheese (or dollops of Greek yogurt) on top of the corn.
  3. Slow Cook: Cover and cook on HIGH for 3–4 hours or on LOW for 6–7 hours.
  4. Shred the Chicken: Remove the cooked chicken to a cutting board and shred using two forks.
  5. Sauce it Up: Stir the melted cream cheese and corn together in the slow cooker to create a uniform, creamy sauce. Add the shredded chicken back into the sauce.
  6. Garnish and Serve: Stir in the fresh lime juice. Portion into bowls and top with crumbled feta or cotija cheese, fresh cilantro, and sliced jalapeños.

Notes

  • The Corn: Use frozen or drained canned corn. There is no need to thaw frozen corn before dumping it into the pot.
  • The Lime Rule: Stir in the fresh lime juice after cooking is complete. Cooking lime juice for hours can make the dish taste bitter.
  • Dairy Curdling: If using Greek yogurt instead of cream cheese, stir it in during the last 30 minutes of cooking (or right at the end when shredding) to prevent it from curdling under high heat.
  • The Cheese Swap: If you cannot find Mexican cotija cheese, block feta cheese is the perfect salty, briny Mediterranean substitute.
  • Thickening the Sauce: If the sauce is too thin after shredding the chicken, leave the slow cooker lid off on the "High" setting for 15 minutes to reduce and thicken.