Crockpot street corn chicken combines all the flavors you love about street corn with flavorful pieces of chicken in one easy to make slow cooker meal.
From the recipe collection of Tara Ippolito
Crockpot Street Corn Chicken is the ultimate blend of comfort and street food. It’s juicy, tender chicken slow cooked with creamy, corn and cheese. It’s effortless to make, feeds a crowd, and delivers that irresistible street corn flavor with almost no cleanup.
This recipe is an easy, meal that delivers big flavor with minimal effort. The creamy, cheesy corn sauce transforms the chicken into something special. This is rich, comforting, and perfect for busy weeknights or cozy weekends.
Ingredients
Here is the complete ingredients that you’ll need to make this recipe. You can find the full ingredients list along with measurements in the recipe card below.
- Chicken Breast- The flavorful protein of choice here. Dice them into pieces or cook them whole and shred them before serving.
- Canned Corn- The Cans make this recipe so convenient. Be sure to drain the cans before adding them to the crockpot.
- Onion- White, yellow or red would be ok to use.
- Garlic- Fresh, jarred or garlic paste would all work here.
- Sour Cream- Adds a smooth creaminess.
- Mayonnaise- it’s creamy, rich and helps all the delicious flavors blend.
- Tajin- Adds a unique tart flavor to the dish.
- Elote Seasoning- all the flavors of street corn right in one bottle. They sell this at most stores, but if you can’t find it, you can click HERE to view it on my Amazon shop.
- Cheddar Cheese- Adds a bold, gooey texture.
- Monterey Jack Cheese- Creates a perfect, cheesy sauce along with the cheddar.
- Cream Cheese- Adds a creamy richness to the sauce.
- Salt And Pepper- The salt enhances every ingredient and the pepper balances out the richness.
- Paprika- Adds warmth and smokiness.
- Garlic Powder- Infuses a delicious garlicky flavor to the whole dish.
- Lime Juice- Brightens up the whole dish with fresh, tangy flavor.
How To Make It
Here’s the step by step instructions on how to make this recipe along with some personal tips and notes. You can find the full list of ingredients, measurements and instructions in the recipe card below.
First, in a medium sized bowl, add the diced chicken and add the salt, pepper, garlic powder and paprika. Stir everything together until the chicken is evenly coated then place it into the crockpot.
PRO TIP: Spray the crockpot with cooking spray to prevent the ingredients from sticking.
Now, add the canned corn, onion, garlic, sour cream and mayonnaise. Season it with salt, pepper, elote seasoning and tajin. Add the cheddar and Monterey Jack cheese.
PRO TIP- No need to shred the cheese before adding it to the crockpot. Save some time, and cut it into large pieces or toss the whole thing in.
Then, place the lid on top and set the crockpot on LOW for 3-4 hours. About half way through the cooking process, carefully remove the lid and give everything a nice big stir. After that, place the lid back on and add cream cheese when there’s 30 minutes left.
PRO TIP: Let the cream cheese reach room temperature before adding it to the crockpot. It will melt in and incorporate much better that way.
NOTE: This can also be cooked on HIGH for 2-3 hours.
Finally, garnish with cilantro, tajin and a splash of lime juice. Serve warm and enjoy!
NOTE: Parsley can be used if you’d like instead of cilantro.
What Should I Serve This With?
You don’t have to over complicate the sides here. This recipe is great served over some simple white rice or Sour Cream Mashed Potatoes.
Can I Use Fresh Or Frozen Corn For This Recipe?
Yes, you can absolutely use fresh or frozen corn for this recipe. If you’re using fresh, take the kernels off 3 cobbs of corn. That should be about 2 cups. If you’re using frozen, no need to thaw it out. Just toss about 2 cups worth into the crockpot and you’re good to go.
Storage
Let the street corn chicken cool completely then place it into an air tight container. It will last in the refrigerator for up to 3 days.
This recipe freezes well, too. Place it into a freezer safe air tight container. It will last for up to 3 months. Just be sure to thaw it in the fridge over night before you warm it up to serve.
Featured Products
Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:
- Crockpot- A large, 8 QT crock pot with a high/low setting and dishwasher safe. Perfect for large meals like this one.
- Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
- Titanium Cutting Boards - A healthy choice for meal prepping. These are sleek, easy to store and dishwasher safe.
Crockpot Street Corn Chicken Recipe
Equipment
- 6-8 QT Crockpot
Ingredients
- 2 Pounds Chicken Breast, cut into 2" pieces
- 3 Cups Corn, drained (about 3 cans)
- ½ Cup Sour Cream
- ¼ Cup Mayonnaise
- 8 Oz Cheddar Cheese
- 8 Oz Monterey Jack Cheese
- ½ Onion, diced
- 3 Cloves Garlic, minced
- 4 Oz Cream Cheese, room temperature
- 2 Tbs Tajin (divided)
- 1 Tbs Elote Seasoning
- Salt and Pepper to taste
- 1 teaspoon Garlic Powder
- 2 Tbs Fresh Lime Juice
Instructions
- In a medium sized bowl, add the diced chicken and add the salt, pepper, garlic powder and paprika. Stir everything together until the chicken is evenly coated then place it into the crockpot.
- Add the canned corn, onion, garlic, sour cream and mayonnaise. Season it with salt, pepper, elote seasoning and tajin. Add the cheddar and Monterey Jack cheese.
- Place the lid on top and set the crockpot on low for 3-4 hours. About half way through the cooking process, carefully remove the lid and give everything a nice big stir. After that, place the lid back on and add cream cheese when there’s 30 minutes left.
- Finally, garnish with cilantro, tajin and a splash of lime juice. Serve warm and enjoy!
Video
Other Easy Crockpot Recipes
If you like super easy to make crockpot recipes like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Smothered Pork Chops.
Al Dente Diva says
I agree it tastes better than it looks. I don’t take professional pictures of the food for a reason. I want to show people what it’s actually going to look like when they make it in their kitchen.
Blanca Gualotuna says
Hi, your recipes sound delicious! but when I saw the pictures of them, the pictures doesn't justify the deliciousness of the recipe. I share this with all my respect. Hope you take it well.
Blanca