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Slow Cooker Street Corn Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crockpot Mexican Street Corn Chicken: A Pressure Cooker Winner

This slow cooker street corn chicken features tender shredded chicken, sweet corn, and a creamy, spicy sauce that captures all the flavor of classic Mexican street corn—made easy in the crockpot or pressure cooker.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 534 kcal

Equipment

  • 1 Slow cooker

Ingredients
  

Main Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon garlic powder
  • ½ cup sour cream
  • ¼ 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
 

Instructions

  • Place chicken breasts into the bottom of the crockpot.
  • Sprinkle garlic powder, salt, cumin, and chili powder over the chicken.
  • Add frozen corn evenly over the chicken.
  • Cut cream cheese into chunks and distribute over the corn.
  • Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  • Remove chicken from pot, shred with two forks, then return to the pot.
  • Stir in sour cream and mayonnaise until well combined.
  • Top with chopped cilantro and crumbled queso fresco before serving.

Notes

Optional garnish: Add cilantro, queso fresco, and Tajin seasoning. For leftovers, store in an airtight container up to 4 days, or freeze for later use.