A rich and creamy slow cooker dish combining juicy chicken with the bold flavors of street corn for an easy, comforting meal. This is the kind of recipe I love to set and forget, only to be rewarded with a dish bursting with creamy, cheesy, and zesty goodness.
Why You’ll Love This Recipe
I always find myself turning to this dish when I want something satisfying without spending hours in the kitchen. The slow cooker does all the work, and what comes out is a warm, cozy meal packed with bold Mexican-inspired flavors. I especially love the way the creamy sauce blends with the corn and cheese, and how the lime and chili powder bring it all to life. It’s incredibly versatile, great for serving over rice, pasta, or wrapped in a tortilla. Plus, it’s family-friendly and easy to adjust to suit different spice levels.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken breasts
2 cups corn kernels (fresh or frozen)
1 cup heavy cream
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup grated Parmesan
2 cloves garlic, minced
1 tsp chili powder
1 tsp paprika
1 lime, juiced
1/4 cup chopped cilantro
Salt and pepper to taste
Optional: sliced jalapeños for heat
Directions
I start by placing the chicken breasts at the bottom of the slow cooker.
Then I add the corn kernels evenly over the top of the chicken.
In a separate bowl, I whisk together the heavy cream, sour cream, mayonnaise, garlic, chili powder, paprika, lime juice, salt, and pepper.
I pour this creamy mixture right over the chicken and corn.
Next, I sprinkle shredded cheddar and grated Parmesan evenly across the top.
I cover the slow cooker and cook everything on low for 4–5 hours or on high for 2–3 hours, until the chicken is fully cooked.
About 15 minutes before serving, I shred the chicken directly in the slow cooker and stir everything together so it’s well combined and creamy.
To finish it off, I garnish with chopped cilantro and add some jalapeños for extra heat when I want a kick.
I love serving this warm with rice, tortillas, or even over pasta.
Servings and timing
This recipe makes 4 to 6 hearty servings. Prep Time: 10 minutes Cook Time: 4 hours on low or 2–3 hours on high Total Time: Around 4 hours and 10 minutes
Variations
I sometimes swap the chicken breasts for boneless thighs for extra tenderness.
For a lighter version, I use Greek yogurt instead of sour cream and reduce the mayo.
When I want a smoky twist, I add a pinch of smoked paprika or diced chipotle peppers in adobo.
I also like turning it into a street corn chicken dip—just shred everything well and serve with tortilla chips.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I prefer using the stovetop on low heat, adding a splash of cream or broth to loosen up the sauce if it thickens too much. It also reheats well in the microwave in 1-minute intervals, stirring between each.
FAQs
What can I serve with slow cooker street corn chicken?
I usually serve it over white rice, but it’s also great with tortillas, pasta, or even baked potatoes. It makes a delicious filling for tacos or burritos too.
Can I make this dish spicier?
Yes, I increase the heat by adding more chili powder, diced jalapeños, or a dash of hot sauce before cooking. It’s easy to customize the spice level.
Can I use canned corn instead of fresh or frozen?
Absolutely. I drain canned corn before adding it, and it works just as well. It’s a convenient option when I’m short on time.
Can I freeze this dish?
Yes, I freeze it in an airtight container for up to 2 months. I thaw it overnight in the fridge and reheat gently on the stove or microwave.
How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F and shreds easily with a fork. It usually takes 4–5 hours on low in my slow cooker.
Conclusion
This slow cooker street corn chicken is one of my favorite go-to meals when I want something flavorful and fuss-free. It’s creamy, cheesy, a little tangy, and packed with all the comfort I crave. Whether I’m feeding a crowd or meal-prepping for the week, this recipe never fails to satisfy.
