Dinner

Slow Cooker Street Corn Chicken Recipe

ByCharlotte Montgomery November 7, 2025November 7, 2025

Introduction

This Slow Cooker Street Corn Chicken is the perfect creamy comfort meal that’s easy to make and packed with bold flavors. Tender chicken combines with sweet corn, tangy lime, and smoky spices for a dish that feels like a delicious street food feast right at home.

A bowl filled with creamy yellow corn mixture forming the base layer, topped with a piece of white fish covered in the same creamy sauce with visible corn kernels. On top of the fish is a line of white sour cream drizzled across the center, sprinkled with red chili powder and green cilantro leaves. Two lime halves, bright green and fresh, are placed leaning on the edge of the bowl. The bowl itself is white, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless chicken breasts or thighs (thighs for richer flavor, breasts for leaner)
2 cups corn (fresh grilled, frozen, or canned)
4 oz cream cheese (vegan alternatives like Tofutti or Kite Hill work too)
1/3 cup cotija cheese (feta cheese is a suitable substitute)
Juice of 1 lime (freshly squeezed preferred)
2 cloves garlic (minced, jarred can be used)
1/2 tsp chili powder (chipotle or cayenne for more heat)
1/2 tsp smoked paprika (adds smokiness)
1/2 tsp onion powder
Fresh cilantro (optional, for garnish)

Instructions

Step 1: Place the boneless chicken breasts or thighs in the bottom of your slow cooker in a single layer.
Step 2: Layer the corn, cream cheese, cotija cheese, lime juice, minced garlic, chili powder, smoked paprika, and onion powder on top of the chicken without stirring.
Step 3: Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until the chicken is fully cooked and shreds easily.
Step 4: Shred the chicken directly in the slow cooker using two forks, then stir all the ingredients together to combine.
Step 5: If desired, adjust the consistency by adding a little broth or milk, then serve topped with fresh cilantro for extra flavor.

Tips & Variations

For a spicier kick, increase the chili powder or add diced jalapeños before cooking.
Swap cotija cheese with queso fresco or feta for a different but still creamy texture.
Using chicken thighs rather than breasts will give the dish a richer, juicier flavor.
Add a splash of hot sauce or a sprinkle of smoked paprika at the end for more depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a small amount of broth or milk to keep it creamy and prevent drying out.

How to Serve

A close-up of a layered dish in a white bowl, starting with a creamy, yellow sauce with visible corn kernels and specks of seasoning covering the bottom. On top, a piece of white fish is coated in the same creamy sauce with corn pieces mixed in. A thick line of white sour cream runs down the middle of the fish, sprinkled lightly with red chili powder and fresh green cilantro leaves. Two green lime wedges rest on the side inside the bowl. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly and makes this recipe even more convenient. Just be sure to thaw it slightly before layering on the chicken.

Is it possible to make this recipe dairy-free?

Absolutely. Use dairy-free cream cheese alternatives like Tofutti or Kite Hill and substitute cotija with a vegan cheese or omit it altogether. The lime and spices will keep the dish flavorful.