If you love Mexican street corn, you HAVE to try my Slow Cooker Mexican Street Corn Chicken! It’s creamy, cheesy, packed with flavor, and seriously one of the easiest dinners you can make.
We’re talking tender shredded chicken, sweet corn, green chiles, Greek yogurt, cream cheese, fresh lime juice, and lots of melty cheese. All those delicious Mexican street corn-inspired flavors in one easy, high-protein slow cooker dinner!
I love a good slow cooker recipe, especially on busy days when I don’t feel like spending a ton of time in the kitchen. You basically throw everything in, let it cook, shred the chicken, and add your cheese at the end. SO easy.
I like serving this over rice with fresh cilantro, jalapeños, queso fresco, sour cream, extra lime, and a sprinkle of Tajín. The toppings are truly endless!
And the leftovers? Just as good the next day.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Recipe
- SO easy to make. Everything goes into the slow cooker at the beginning, except the shredded cheese. No complicated steps or extra dishes!
- High in protein. Between the chicken breasts, Greek yogurt, and cheese, you’re getting plenty of protein in every serving.
- Made with simple ingredients. Nothing fancy or hard to find. Just ingredients you can grab at pretty much any grocery store.
- Perfect for meal prep. Make a big batch and enjoy it throughout the week.
- Easy to customize. Serve it over rice, stuff it into tortillas, or add your favorite toppings to make it your own.
- Creamy and full of flavor. The combination of sweet corn, smoky spices, lime, and melted cheese is SO good.
What Is Mexican Street Corn?
If you’ve never had Mexican street corn, also known as elote, you’re missing out!
Traditional Mexican street corn is grilled corn on the cob topped with a creamy mixture of mayonnaise or crema, lime juice, chili seasoning, and cheese. It’s sweet, smoky, tangy, and a little spicy.
This recipe is my spin on those flavors, but turned into a creamy shredded chicken dish that you can make right in your slow cooker.
I use Greek yogurt and cream cheese to create that creamy sauce, along with fresh lime juice, green chiles, and plenty of seasonings. Then I stir in freshly grated Mexican blend cheese at the end.
It’s not traditional elote, but it has so many of those flavors I love!
Ingredients
Slow Cooker Chicken:
- 2 lbs. chicken breasts
- 2 cups corn (grilled if you have time!)
- 4 oz. can green chiles
- 1/2 cup Greek yogurt (full fat)
- 4 oz. cream cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne
- Salt & pepper (to taste)
- 2 limes (juice)
- 1 cup Mexican blend cheese (freshly grated)
Bowl Fillings/Toppings:
- Rice of choice (cooked)
- Cilantro
- Jalapeño
- Limes
- Beans
- Tajín
- Sour cream
- Queso fresco
- Pickled red onions
My Favorite Toppings for Mexican Street Corn Chicken Bowls
The toppings are honestly one of my favorite parts of this recipe because you can make each bowl exactly how you like it.
Here are some of my favorites:
- Fresh cilantro: Adds a little freshness that goes so well with the creamy chicken.
- Jalapeños: Perfect for a little extra heat.
- Lime wedges: I always add an extra squeeze of fresh lime juice before eating!
- Black beans: A great way to add fiber and make your bowls even more filling.
- Tajín: If you’ve never tried Tajín on corn, you NEED to. The chili-lime flavor is perfect with this recipe.
- Queso fresco: A little crumbled queso fresco on top is delicious.
- Sour cream: If you want to make your bowl even creamier.
- Avocado: Another great addition, especially if you want some extra healthy fats.
You really can’t go wrong!
How To Make It
- Prepare the slow cooker. Lightly grease the inside of your slow cooker with olive oil or avocado oil to prevent sticking.
- Add the ingredients. Place the chicken breasts in the bottom of the slow cooker. Add the corn, green chiles, Greek yogurt, cream cheese, chili powder, smoked paprika, garlic powder, cayenne, salt, pepper, and freshly squeezed lime juice. Gently stir to evenly distribute the ingredients and seasonings around the chicken.
- Cook the chicken. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, or until the chicken is tender, fully cooked, and reaches an internal temperature of 165°F (74°C).
- Shred the chicken. About 30 minutes before the cooking time is complete, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board or large bowl. Using two forks, shred the chicken into bite-sized pieces.
- Add the shredded cheese. Return the shredded chicken to the slow cooker along with the freshly grated Mexican blend cheese. Stir everything together until the chicken is evenly coated in the creamy Mexican street corn mixture. Cover and continue cooking for the remaining 30 minutes, or until the cheese is completely melted and everything is heated through.
- Assemble your bowls. Spoon the Mexican street corn chicken over your favorite cooked rice. Finish with your desired toppings, such as fresh cilantro, sliced jalapeños, black beans, a sprinkle of Tajín, sour cream, crumbled queso fresco, and an extra squeeze of fresh lime juice. Serve warm and enjoy!
Tips for the Best Slow Cooker Mexican Street Corn Chicken
Grill your corn if you have time.
This is probably my favorite little tip for this recipe! Grilling or charring the corn beforehand gives it that delicious smoky flavor you get from traditional Mexican street corn.
You can do this in a skillet over medium-high heat with a little olive oil until the corn starts to develop some golden, charred spots.
But if you’re short on time, don’t worry about it. The recipe is still delicious without this step!
Use freshly grated cheese.
I know I’ve said this before, but it really does make a difference! Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.
I almost always grate my own cheese when making creamy recipes like this.
Adjust the spice level.
I use 1/2 teaspoon of cayenne, which gives the chicken a little kick. If you’re making this for kids or just prefer milder food, feel free to reduce it to 1/4 teaspoon or leave it out completely.
You can always add extra jalapeños or hot sauce to individual bowls!
Don’t overcook your chicken.
Every slow cooker cooks a little differently, so I recommend checking your chicken toward the earlier end of the cooking time.
Once it reaches 165°F and shreds easily, it’s ready! Cooking chicken breasts too long can cause them to dry out.
Give everything a good stir before serving.
Since the Greek yogurt and cream cheese cook right along with the chicken, the sauce may look a little separated during cooking. Once you shred the chicken and stir in the Mexican blend cheese, everything should come together into a creamy mixture. A little separation is normal with dairy-based slow cooker recipes.
What to Serve with Mexican Street Corn Chicken
My favorite way to eat this recipe is in a rice bowl. It’s easy, filling, and you can add whatever toppings you have on hand.
I usually use white rice, but brown rice, cilantro lime rice, or even quinoa would all be delicious!
You can also use this chicken for:
- Tacos: Spoon the shredded chicken into warm tortillas and top with cilantro, lime, and queso fresco.
- Burritos: Add rice, beans, and the creamy chicken to a large tortilla.
- Quesadillas: Use the chicken as a filling with a little extra cheese.
- Loaded baked potatoes: SO good spooned over a baked potato or sweet potato.
- Meal prep bowls: Portion the chicken with rice and beans for easy lunches throughout the week.
This is definitely one of those recipes you can make once and enjoy a few different ways!
How to Store and Reheat Leftovers
If you have leftovers, you’re in luck because this chicken reheats really well!
Refrigerator: Store leftover Mexican street corn chicken in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking.
Freezer: You can freeze the chicken mixture for up to 2–3 months for best quality. Just keep in mind that the dairy-based sauce may change texture slightly once thawed.
Reheating: Reheat in a skillet over medium-low heat or in the microwave until heated through to 165°F. If the mixture seems a little thick, add a splash of chicken broth or water to loosen it up.
I recommend storing your rice and toppings separately so everything stays fresh!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Frequently Asked Questions
Can I use frozen corn?
Absolutely! Frozen corn works great in this recipe. You can also use canned corn, just drain it beforehand. Fresh corn is delicious too, especially if you grill it first.
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs would work really well. They tend to stay a little juicier during slow cooking, so they’re a great alternative.
Is this Mexican street corn chicken spicy?
It has a little kick from the cayenne, but you can easily adjust the spice level. If you prefer mild food, start with 1/4 teaspoon of cayenne or omit it completely.
Can I make this recipe ahead of time?
Yes! This is a great meal prep recipe because it makes a generous amount and reheats well.
I recommend making the chicken ahead of time and preparing fresh rice and toppings when you’re ready to eat.
Can I use low-fat Greek yogurt?
Yes, although I prefer full-fat Greek yogurt because it gives the sauce a richer texture. Lower-fat yogurt is also more likely to separate during slow cooking, so keep that in mind.
Is this recipe gluten-free?
The main ingredients are naturally gluten-free, but always double-check your seasonings, cheese, and any packaged ingredients if you’re cooking for someone with a gluten intolerance or allergy.
Can I make this without rice?
Of course! You can serve the chicken on its own, over cauliflower rice, in tortillas, or even on top of a salad.
A New Favorite Slow Cooker Dinner!
I don’t know about you, but I’m always looking for easy dinners that don’t require standing in the kitchen all evening.
Especially on busy days, there’s nothing better than having dinner practically ready by the time you’re hungry!
This Slow Cooker Mexican Street Corn Chicken is creamy, cheesy, high in protein, and has SO much flavor from the sweet corn, green chiles, spices, and fresh lime juice.
It’s one of those recipes that feels like comfort food but is still made with simple, wholesome ingredients.
And if you love Mexican street corn, I really think you’re going to love this one!
If you try this recipe, be sure to leave a comment and let me know what you think! I love hearing from you guys and seeing your recipe creations.
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Description
If you love Mexican street corn, you HAVE to try my Slow Cooker Mexican Street Corn Chicken! It's creamy, cheesy, packed with flavor, and seriously one of the easiest dinners you can make.
We're talking tender shredded chicken, sweet corn, green chiles, Greek yogurt, cream cheese, fresh lime juice, and lots of melty cheese. All those delicious Mexican street corn-inspired flavors in one easy, high-protein slow cooker dinner!
Ingredients
Slow Cooker Chicken:
Bowl Fillings/Toppings:
Instructions
-
Prepare the slow cooker. Lightly grease the inside of your slow cooker with olive oil or avocado oil to prevent sticking.
-
Add the ingredients. Place the chicken breasts in the bottom of the slow cooker. Add the corn, green chiles, Greek yogurt, cream cheese, chili powder, smoked paprika, garlic powder, cayenne, salt, pepper, and freshly squeezed lime juice. Gently stir to evenly distribute the ingredients and seasonings around the chicken.
-
Cook the chicken. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, or until the chicken is tender, fully cooked, and reaches an internal temperature of 165°F (74°C).
-
Shred the chicken. About 30 minutes before the cooking time is complete, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board or large bowl. Using two forks, shred the chicken into bite-sized pieces.
-
Add the shredded cheese. Return the shredded chicken to the slow cooker along with the freshly grated Mexican blend cheese. Stir everything together until the chicken is evenly coated in the creamy Mexican street corn mixture. Cover and continue cooking for the remaining 30 minutes, or until the cheese is completely melted and everything is heated through.
-
Assemble your bowls. Spoon the Mexican street corn chicken over your favorite cooked rice. Finish with your desired toppings, such as fresh cilantro, sliced jalapeños, black beans, a sprinkle of Tajín, sour cream, crumbled queso fresco, and an extra squeeze of fresh lime juice. Serve warm and enjoy!
Nutrition Facts
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 262kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 5.5g28%
- Cholesterol 104.1mg35%
- Sodium 499.5mg21%
- Total Carbohydrate 10.6g4%
- Dietary Fiber 1g4%
- Sugars 3.9g
- Protein 30.5g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
