Crock Pot Street Corn Chicken

Name: Crock Pot Street Corn Chicken
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Ingredients: 2 lbs boneless, skinless chicken breasts ((cut into bite-sized pieces)); 1 8 oz package of cream cheese ((softened)); 1 15.5 oz can southwestern corn; ½ cup pepper jack cheese ((shredded)); ½ cup sour cream; ½ tsp salt; ½ tsp black pepper; 2 tsp garlic ((minced)); 1 tsp tajin seasoning; 2 tbsp fresh cilantro ((chopped)); 1½ tbsp cotija cheese ((crumbled))

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This Mexican-inspired dish combines the classic flavors of street corn with tender, juicy chicken; all made effortlessly in a slow cooker using simple ingredients that you can find anywhere! Serve this zesty, creamy Crock Pot Street Corn Chicken on top of rice, noodles, or vegetables for a well-rounded meal!

Close-up of crock pot Mexican street corn chicken over a bowl of rice.

Mexican street corn, also known as "elote," is a popular and iconic street food in Mexico.. It typically consists of grilled or boiled corn on the cob, slathered with a creamy mixture of mayonnaise or sour cream, seasoned with spices like tajin or chili powder, and finished off with a generous sprinkling of cotija cheese and fresh cilantro. Adding tender chicken breasts to this classic dish and preparing it in a crockpot can easily elevate it to a satisfying and nutritious high-protein entree with little effort!

Making street cork chicken in the crock pot is the best way to prepare it. Simply season the chicken, mix together the cream cheese, corn, pepper jack cheese, sour cream, garlic, tajin seasoning, and cilantro, then pour it over the chicken in the slow cooker. Let the magic happen as it cooks, allowing the flavors to meld together perfectly, ensuring tender, juicy chicken and a creamy, rich sauce that encapsulates the essence of Mexican street corn.

Serve it over a bed of fluffy rice or quinoa for a hearty and satisfying meal, or stuff it into tortillas with some fresh salsa and avocado slices to create chicken tacos. For a lighter option, toss it over a crisp salad, adding a drizzle of tangy lime dressing. No matter how you choose to enjoy it, this high-protein, flavor-packed entree is the perfect choice for busy weeknights!

Why You’ll Love This Recipe

By using chicken breast, you’ll create a high-protein dish that will leave you full and satisfied with little effort and lots of flavors.
The crock pot allows the chicken breast to fully soak in the flavors of classic Mexican street corn by cooking low and slow.
This dish can be served in a variety of different ways, making it a brand-new entree each time you make it.
The ingredients are simple to find in any grocery store.

A wooden spoon scooping Mexican street corn chicken.

Ingredients You’ll Need

Chicken Breast - Provides a lean, high-protein base that absorbs the flavors of the other ingredients as it cooks, resulting in tender and juicy meat.
Salt and Pepper - Enhance the natural flavors of the chicken, adding a subtle savory taste that complements the other ingredients.
Cream Cheese - Lends a creamy and luscious texture to the dish, creating a rich and velvety sauce that coats the chicken.
Southwestern Canned Corn - Packed with sweet and slightly smoky flavors, the southwestern canned corn adds a burst of unique taste to the dish, elevating it with the essence of traditional Mexican street corn.
Pepper Jack Cheese - Brings a mild spiciness and a gooey, melty element to the dish.
Sour Cream - Contributes to the creaminess of the dish while adding a slightly tart flavor.
Minced Garlic - Provides a pungent and aromatic note, infusing the dish with its distinct taste.
Tajin Seasoning - Brings a vibrant and zesty kick to the dish.
Fresh Cilantro - Adds a burst of freshness and a hint of citrus-like aroma, complementing the other flavors.
Cotija Cheese - Imparts a salty and slightly tangy taste, perfectly finishing off the dish with an authentic Mexican touch, similar to the traditional street corn topping.

How To Make Crock Pot Mexican Street Corn Chicken

Prepare the chicken breasts: Trim off any excess fat off of the chicken breasts and pat dry on both sides with paper towels and cube. Then, place them on the bottom of a 6-quart slow cooker.

Add remaining ingredients: Add the cream cheese, corn, pepper jack cheese, sour cream, salt, black pepper, garlic, tajin seasoning, and cilantro in a medium bowl. Mix until well combined and pour over the chicken.

Cover and cook: Add the lid to the top and cook on HIGH for 2½-3½ hours or LOW for 5-6 hours.

Garnish and serve: Remove the chicken and plate it with your favorite grain or vegetable while hot. Garnish with crumbled cotija cheese, cilantro, and Tajin. Serve over rice, and enjoy!

Overhead look at Mexican street corn chicken in a crock pot.

Recipe Tips

For the juiciest and most flavorful chicken, marinate the chicken breasts in the refrigerator for 30 minutes to an hour before placing them in the slow cooker using a simple marinade of lime juice, garlic, and a pinch of tajin.
To prevent the cream cheese from curdling, ensure it's softened before mixing with the other ingredients. Take the cream cheese out of the refrigerator at least 30 minutes before starting the recipe.
While cooking, avoid opening the slow cooker unnecessarily, as it can increase the cooking time and disrupt the cooking process.
You can serve the chicken in large pieces or shred it, then place it back in the slow cooker and mix it with the creamy corn mixture.

Variations

For a vegetarian twist, replace the chicken with cubed firm tofu or cooked chickpeas. Allow the tofu or chickpeas to simmer in the creamy sauce for about 30 minutes on low in the slow cooker to absorb the flavors.
Spice things up by incorporating diced poblano or serrano peppers into the cream cheese mixture, or sprinkle extra tajin seasoning for an intense, fiery kick.
Boost the nutritional value by adding chopped spinach or kale to the slow cooker during the last hour of cooking. The greens will wilt beautifully into the sauce, adding a pop of color and extra vitamins.
Enhance the southwestern flair by mixing in some black beans, diced red bell peppers, and a touch of ground cumin to the cream cheese mixture.
Replace the tajin seasoning with chipotle powder or adobo sauce for a smokier and deeper flavor profile that adds a touch of smoky complexity to the dish.

Close up of Mexican streat corn chicken.

Storing & Freezing

Storing: To store, allow the chicken to cool to room temperature before transferring it to an airtight container. Refrigerate the dish for up to 3-4 days.

Freezing: To freeze, place it in a freezer-safe container or resealable freezer bag, removing as much air as possible to prevent freezer burn. It can be stored for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat it gently on the stovetop or in the microwave.

FAQ

Can I substitute the sour cream with Greek yogurt?

Yes, Greek yogurt can be a suitable substitute for sour cream if you prefer a healthier option. It will still add a creamy texture and tangy flavor to the dish.

How can I make this dish less spicy?

To reduce the spiciness, you can omit the tajin seasoning or use a smaller amount. You can also add a bit of honey or a splash of coconut milk to balance the heat with sweetness and creaminess.

Can I prepare this recipe in an Instant Pot instead of a slow cooker?

Yes, follow the same instructions for preparing the cream cheese mixture and seasoning the chicken, then cook on high pressure for about 8-10 minutes, depending on the thickness of the chicken breasts. Use a manual pressure release, stir, and enjoy.

Hands holding a bowl of Mexican street corn chicken over rice.

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