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Slow-Cooker Street Corn Chicken

Slow-Cooker Street Corn Chicken

Lily Coleman
This slow-cooker street corn chicken tastes just like fresh summer elote—with the addition of meat. It can't get any easier than this!
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dishes
Cuisine Mexican
Servings 6
Calories 550 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 4 ounces chopped green chiles
  • 1/4 cup chicken stock
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper optional
  • 2 cups frozen fire roasted corn
  • 8 ounces cream cheese
  • 1/2 cup mayonnaise
  • 1 medium lime zested and juiced
  • 1/2 cup Cotija cheese plus more for serving
  • 1/4 cup minced fresh cilantro plus more for serving
  • Hot cooked rice for serving
  • Tajin seasoning hot sauce, salsa, jalapeno slices, pickled red onion, sliced avocado, chopped green onion or tortilla strips, for garnish, optional

Instructions
 

  • Place chicken breasts in a 6-qt. slow cooker. Top with green chiles, chicken stock, chili powder, smoked paprika, onion powder, garlic powder, salt, pepper and cayenne pepper, if using. Cover; cook on low for 2 hours.
  • Stir in frozen corn, cream cheese and mayonnaise. Cover; cook on low for 1 hour.
  • Remove the chicken to a cutting board.
  • Add lime zest and juice, Cotija cheese and cilantro to the slow cooker; mix well until smooth and creamy. Shred chicken using two forks; return to the slow cooker.
  • Serve over hot cooked rice. Garnish with desired toppings.