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Homemade Crockpot Mexican Street Corn Chicken photo

Crockpot Mexican Street Corn Chicken

Creamy, cheesy slow-cooker chicken with flavors inspired by Mexican street corn.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 6 servings

Equipment

  • slow cooker (crockpot)
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • spatula or large spoon
  • Small Bowl

Ingredients
  

  • 2 pounds boneless skinless chicken breast cut into bite-sized pieces
  • 1 teaspoon garlic powder
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 pounds frozen sweet corn about 5 cups
  • 4 ounces cream cheese
  • 1/4 cup cilantro chopped
  • 3 ounces queso fresco crumbled

Instructions
 

  • Trim and cut the chicken breasts into bite-sized pieces.
  • Place the chicken, frozen sweet corn, sour cream, mayonnaise, salt, garlic powder, cumin, and chili powder into the slow cooker; stir until ingredients are evenly combined.
  • Cover and cook on high for 2 to 2.5 hours (or on low for 2.5 to 3 hours) until the chicken is fully cooked and reaches no pink in the center.
  • Place the cream cheese on top of the hot mixture and replace the lid; let sit 5 to 10 minutes until the cream cheese softens completely.
  • Stir the softened cream cheese into the mixture until smooth and evenly distributed.
  • Top with crumbled queso fresco and chopped cilantro; optionally sprinkle with Tajín, then serve warm.

Notes

  • Add cilantro and queso fresco after cooking, then sprinkle with Tajín if desired.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • This dish freezes well before or after cooking.
  • Reheat in 30-second microwave intervals, stirring between intervals.
  • Recipe can be doubled or halved; adjust crockpot size accordingly.