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Easy Crockpot Mexican Street Corn Chicken photo

Crockpot Mexican Street Corn Chicken

Creamy slow-cooked chicken with sweet corn and Mexican-style cheese and cilantro.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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 ground 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

Equipment

  • Slow cooker/crockpot
  • Cutting Board
  • Chef’s knife
  • Measuring cups and spoons
  • spatula or large spoon

Method
 

  1. Trim and cut the chicken breasts into bite-sized pieces and season with the garlic powder, cumin, chili powder, and salt.
  2. Add the seasoned chicken, frozen sweet corn, sour cream, and mayonnaise to the slow cooker; stir until evenly combined.
  3. Cover and cook on high for 2 to 2.5 hours or on low for 2.5 to 3 hours, until the chicken is cooked through.
  4. Place the cream cheese on top of the hot chicken mixture and cover for 5 to 10 minutes to soften the cream cheese.
  5. Stir the softened cream cheese into the chicken mixture until smooth and evenly combined.
  6. Top with crumbled queso fresco and chopped cilantro; optionally sprinkle with Tajín before serving.

Notes

  • Once done, add cilantro and queso fresco, then sprinkle with Tajín seasoning.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • The recipe can be frozen before or after cooking.
  • Reheat in 30-second microwave increments, stirring between intervals.
  • Scale the recipe up or down as needed for crowd size.