Crockpot Mexican Street Corn Chicken Recipe
Get ready for a flavor explosion with this Creamy & Delish! Crockpot Mexican Street Corn Chicken Recipe. It perfectly captures the smoky, tangy, and creamy essence of classic street corn in a fuss-free, one-pot meal. After extensive testing, I found that the slow cooker method not only infuses the chicken with incredible flavor but also keeps it incredibly tender and juicy. This recipe is a guaranteed crowd-pleaser that simplifies a traditionally hands-on dish.
PrintCrockpot Mexican Street Corn Chicken
Ingredients
Scale
- 2 pounds boneless skinless chicken breast
- 1 teaspoon garlic powder
- 1/2 cup sour cream
- 1/4 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
- Cut chicken breast into bite sized pieces.
- Add chicken, corn, sour cream, mayonnaise, salt, garlic powder, and chili powder to the slow cooker and mix to combine.
- Cover and cook on high for 2-2.5 hours or low for 2.5-3 hours, or until the chicken is cooked through.
- Place the cream cheese on top of the chicken mixture and cover for 5-10 minutes. Once the cheese is soft all the way through, stir in the cream cheese.
- Top with crumbled cheese and chopped cilantro, and optionally, garnish with tajin. Serve warm and enjoy!
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