Crockpot Mexican Street Corn Chicken

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Crockpot Mexican Street Corn Chicken

Juicy, tender bites of chicken along with sweet corn kernels in a creamy, cheesy sauce! This slow cooker street corn chicken might just be the easiest way to make it. Only 10 minutes hands-on time!

Prep Time10

Cook Time2 30

Total Time2 40

Servings: Servings

Calories: 534kcal

Ingredients

2 pounds boneless skinless chicken breast
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
¼ cup chopped cilantro
3 ounces crumbled queso fresco

Instructions

Cut chicken breast into bite sized pieces.
Add chicken, corn, sour cream, mayonnaise, salt, garlic powder, and chili powder to the slow cooker and mix to combine.
Cover and cook on high for 2-2.5 hours or low for 2.5-3 hours, or until the chicken is cooked through.
Place the cream cheese on top of the chicken mixture and cover for 5-10 minutes. Once the cheese is soft all the way through, stir in the cream cheese.
Top with crumbled cheese and chopped cilantro, and optionally, garnish with tajin. Serve warm and enjoy!

Notes

Optional garnish:

Once done, add cilantro, queso fresco, then sprinkle with tajin seasoning.

How to Store: Store leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Crockpot Mexican Street Corn Chicken recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, stir in between heating, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest using a smaller or larger Crock Pot as needed.

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