Description

Creamy, zesty, and chili-kissed, this slow cooker street corn chicken blends tender chicken with elote-inspired flavors in a fuss-free weeknight dinner that’s ready to shred, serve, and devour.

Ingredients

Scale

2–3 boneless skinless chicken breasts (or thighs for a juicier option)
2 cups corn (frozen, canned, or fresh grilled)
4 oz cream cheese, cubed (or vegan substitute)
1/3 cup crumbled cotija cheese (or feta)
Juice of 1 lime
2 garlic cloves, minced
1/2 tsp chili powder
Optional: 1/2 tsp smoked paprika
Optional: 1/2 tsp onion powder
Optional: Fresh cilantro for garnish
Salt and pepper to taste
Optional: Splash of chicken broth or milk to thin sauce if desired

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Instructions

1. Place the chicken in the bottom of the slow cooker.

2. Add corn, cream cheese, cotija, lime juice, garlic, and chili powder over the chicken. Do not stir.

3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is tender and shreds easily.

4. Shred the chicken in the pot using two forks.

5. Stir everything together until creamy and well combined.

6. If the sauce is too thick, add a splash of broth or milk to reach desired consistency.

7. Serve in tacos, over rice, on salads, or as a nacho topping.

8. Garnish with fresh cilantro, extra cotija, lime wedges, or toppings of choice.

Notes

Double the cotija for extra flavor.

Frozen chicken works—just increase cook time by 1 hour.

To thicken sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook uncovered on HIGH for 15 minutes.

Freezer-friendly: cool, portion, and freeze up to 3 months.

Try serving over roasted sweet potatoes with a fried egg for a brunchy twist.

For a spicier version, add jalapeños, chipotle powder, or your favorite hot sauce.

Great for meal prep and perfect as a taco, bowl, or nacho filling.

Nutrition

Serving Size: 1 portion
Calories: 330
Sugar: 4g
Sodium: 520mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg