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Emily Carter

Crock Pot Street Corn Chicken

Crock Pot Street Corn Chicken combines tender chicken, Southwestern corn, creamy cheese, sour cream, Tajín, and cotija for a flavorful Mexican-inspired slow cooker dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 269
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 15.5-ounce can Southwestern corn
  • 1 8-ounce package cream cheese, softened
  • ½ cup shredded pepper Jack cheese
  • 1½ tablespoons crumbled cotija cheese
  • ½ cup sour cream
  • 1 teaspoon Tajín seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped fresh cilantro

Equipment

  • Crock Pot / slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Instant-read food thermometer

Method
 

Step 1. Season the Chicken
  1. Add the bite-sized chicken pieces to the Crock Pot. Season with Tajín, salt, black pepper, and minced garlic.
Step 2. Add the Corn and Cheese
  1. Add the Southwestern corn, softened cream cheese, and pepper Jack cheese.
Step 3. Add Sour Cream
  1. Add the sour cream and gently stir the ingredients together.
Step 4. Cook
  1. Cover and cook on HIGH for approximately 3 hours, until the chicken is fully cooked.
Step 5. Check the Chicken
  1. Verify that the thickest piece of chicken reaches 165°F (74°C).
Step 6. Stir
  1. Stir the chicken, corn, and creamy cheese mixture until everything is evenly combined.
Step 7. Garnish
  1. Top with cotija cheese, fresh cilantro, and an additional sprinkle of Tajín.
Step 8. Serve
  1. Serve warm over rice, noodles, vegetables, or in tortillas.

Notes

  • Soften the cream cheese before adding it. Adjust Tajín and other spicy toppings according to taste.
  • Check chicken with a thermometer rather than relying only on cooking time.
  • Cotija provides the characteristic salty, crumbly finish.
  • Refrigerate leftovers promptly and use within 3–4 days.