Slow Cooker Street Corn Chicken Perfection
This set-it-and-forget-it slow cooker recipe transforms simple ingredients into a creamy, tangy, and smoky shredded chicken dish inspired by Mexican street corn (elote). Juicy chicken simmers in a rich sauce with sweet corn, then is finished with cotija cheese and fresh cilantro for an effortless, flavor-packed meal perfect for tacos, bowls, or on its own.
Equipment
- 6-quart or larger slow cooker
- Whisk
- Cutting board
- Two forks (for shredding)
- Measuring cups and spoons
- Knife
- Citrus juicer (optional)
- Small skillet (optional, for charring corn)
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Juice of 1 lime about 2 tablespoons
- ½ cup crumbled cotija cheese, plus more for garnish
- ¼ cup chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
Instructions
- In a 6-quart or larger slow cooker, whisk together the chicken broth, mayonnaise, sour cream, chili powder, smoked paprika, cumin, garlic powder, and lime juice until smooth.
- Place the chicken breasts or thighs into the slow cooker, nestling them into the sauce mixture. Sprinkle the drained corn evenly over the top of the chicken. Do not stir. Cover with the lid.
- Cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily. If using frozen chicken, add an extra hour on LOW.
- Carefully remove the chicken to a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir everything together until the sauce coats the chicken evenly. Taste and season with salt and black pepper as needed.
- Just before serving, stir in half of the crumbled cotija cheese and half of the chopped cilantro.
- Serve hot, topped with the remaining cotija cheese and cilantro. Enjoy over rice, in tacos, or as a loaded bowl.
Notes
For extra smoky flavor, char the corn in a dry skillet over high heat for 3-4 minutes before adding to the slow cooker. To make it dairy-free, use vegan mayonnaise and sour cream, and omit the cotija or use a vegan feta-style crumble. For more heat, add 1/2 teaspoon cayenne pepper or a chopped chipotle pepper in adobo sauce. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.