Slow Cooker Street Corn Chicken
Mexican street corn (elote). Tender seasoned chicken cooks low and slow with corn, jalapeño, lime, Cotija cheese, and a creamy sauce for a meal that is simple to make and full of bold flavor.
Prep
15
min
Cook
195
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 cans (15.25 ounces each) corn kernels, drained
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 1 teaspoon garlic, minced
- 1 small jalapeño pepper, seeded, finely diced (optional)
- 2 tablespoons fresh lime juice
- Lime wedges, for serving
- 1 teaspoon lime zest, from about 1 lime, plus more for serving
🥩Meat & Seafood(2)
- 4 boneless skinless chicken breasts, (about 2 pounds total)
- ½ cup chicken broth
🥛Dairy & Eggs(2)
- ½ cup Cotija cheese, crumbled, plus more for serving
- ½ cup (104 g) Mexican crema or sour cream
🧂Spices & Seasonings(7)
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon paprika
🍯Sauces & Condiments(1)
- ½ cup (115 g) mayonnaise
Nutrition (per serving)
Calories
611
Protein
55g
Carbs
20g
Fat
34g
👨🍳 Instructions
- 1
In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, kosher salt, and pepper.
- 2
Pat the chicken dry and rub the seasoning mixture evenly over both sides.
- 3
Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add the corn, jalapeño (if using), and minced garlic around and over the chicken.
- 4
Pour the chicken broth around the chicken. The liquid does not need to cover the chicken.
- 5
Cover and cook on low for 3 to 4 hours or high for 2 to 2 ½ hours, or until the chicken reaches an internal temperature of 165°F.
- 6
Remove the chicken from the slow cooker and place it on a plate. In a medium bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika.
- 7
Stir the creamy sauce into the corn mixture in the slow cooker.
- 8
Shred the chicken and return it to the slow cooker. Stir to combine and cook on low for an additional 10 to 15 minutes, until warmed through.
- 9
Stir in the Cotija cheese and most of the cilantro. Top with additional Cotija, cilantro, and lime zest. Serve with lime wedges.
💡 Pro Tips
- ✓Pat chicken completely dry before seasoning because moisture on the surface prevents the dry rub from adhering; use paper towels to remove at least 90% of surface moisture so the spice mixture creates an even coating.technique90% surface moisture removal
- ✓Add the creamy sauce (mayo, crema, lime) only after the chicken reaches 165°F and is removed, not during cooking, because mayo's emulsion breaks down above 140°F and will separate into greasy pools rather than coating the corn.timing165°F checkpoint before sauce addition
- ✓Use drained canned corn and reduce added liquid to 1 cup broth instead of typical 1.5 cups because corn releases 15-20% of its moisture during the 3-4 hour cook, preventing a watery final dish.ingredient1 cup broth (reduced from 1.5); corn releases 15-20% moisture
- ✓Seed and finely dice the jalapeño into pieces no larger than ¼ inch because slow cooking softens larger pieces until they dissolve, losing textural contrast; smaller pieces distribute heat compounds evenly throughout the corn.technique≤¼ inch dice
- ✓Cook the shredded chicken with sauce for exactly 10-15 minutes on low (not high) because the acidic lime juice (pH 2-3) will toughen already-cooked chicken fibers if heated above 155°F for more than 20 minutes.timing10-15 minutes on low; pH 2-3 acid sensitivity
Share this recipe
Prep
15
min
Cook
195
min
Serves
4
people
Level
intermediate
Share this recipe
Slow Cooker Street Corn Chicken
Mexican street corn (elote). Tender seasoned chicken cooks low and slow with corn, jalapeño, lime, Cotija cheese, and a creamy sauce for a meal that is simple to make and full of bold flavor.
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 cans (15.25 ounces each) corn kernels, drained
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 1 teaspoon garlic, minced
- 1 small jalapeño pepper, seeded, finely diced (optional)
- 2 tablespoons fresh lime juice
- Lime wedges, for serving
- 1 teaspoon lime zest, from about 1 lime, plus more for serving
🥩Meat & Seafood(2)
- 4 boneless skinless chicken breasts, (about 2 pounds total)
- ½ cup chicken broth
🥛Dairy & Eggs(2)
- ½ cup Cotija cheese, crumbled, plus more for serving
- ½ cup (104 g) Mexican crema or sour cream
🧂Spices & Seasonings(7)
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon paprika
🍯Sauces & Condiments(1)
- ½ cup (115 g) mayonnaise
Nutrition (per serving)
Calories
611
Protein
55g
Carbs
20g
Fat
34g
👨🍳 Instructions
- 1
In a small bowl, mix together the chili powder, paprika, garlic powder, cumin, kosher salt, and pepper.
- 2
Pat the chicken dry and rub the seasoning mixture evenly over both sides.
- 3
Place the seasoned chicken in the bottom of a 6-quart slow cooker. Add the corn, jalapeño (if using), and minced garlic around and over the chicken.
- 4
Pour the chicken broth around the chicken. The liquid does not need to cover the chicken.
- 5
Cover and cook on low for 3 to 4 hours or high for 2 to 2 ½ hours, or until the chicken reaches an internal temperature of 165°F.
- 6
Remove the chicken from the slow cooker and place it on a plate. In a medium bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, and paprika.
- 7
Stir the creamy sauce into the corn mixture in the slow cooker.
- 8
Shred the chicken and return it to the slow cooker. Stir to combine and cook on low for an additional 10 to 15 minutes, until warmed through.
- 9
Stir in the Cotija cheese and most of the cilantro. Top with additional Cotija, cilantro, and lime zest. Serve with lime wedges.
💡 Pro Tips
- ✓Pat chicken completely dry before seasoning because moisture on the surface prevents the dry rub from adhering; use paper towels to remove at least 90% of surface moisture so the spice mixture creates an even coating.technique90% surface moisture removal
- ✓Add the creamy sauce (mayo, crema, lime) only after the chicken reaches 165°F and is removed, not during cooking, because mayo's emulsion breaks down above 140°F and will separate into greasy pools rather than coating the corn.timing165°F checkpoint before sauce addition
- ✓Use drained canned corn and reduce added liquid to 1 cup broth instead of typical 1.5 cups because corn releases 15-20% of its moisture during the 3-4 hour cook, preventing a watery final dish.ingredient1 cup broth (reduced from 1.5); corn releases 15-20% moisture
- ✓Seed and finely dice the jalapeño into pieces no larger than ¼ inch because slow cooking softens larger pieces until they dissolve, losing textural contrast; smaller pieces distribute heat compounds evenly throughout the corn.technique≤¼ inch dice
- ✓Cook the shredded chicken with sauce for exactly 10-15 minutes on low (not high) because the acidic lime juice (pH 2-3) will toughen already-cooked chicken fibers if heated above 155°F for more than 20 minutes.timing10-15 minutes on low; pH 2-3 acid sensitivity