Slow Cooker Mexican Street Corn Chicken Recipe

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

This Slow Cooker Mexican Street Corn Chicken Recipe is a flavorful and convenient dish that combines tender chicken with the vibrant flavors of Mexican street corn. Using a Crockpot, you can prepare a delicious meal with minimal effort, making it perfect for busy weeknights.

The recipe is simple and requires just a few ingredients, allowing the slow cooking process to enhance the flavors. It’s a great way to enjoy a taste of Mexico right at home.

Easy Crockpot Mexican Street Corn Chicken

This dish features chicken cooked slowly with corn, spices, and creamy elements, resulting in a rich and satisfying meal. The recipe takes about 6 hours in the slow cooker and serves 4 to 6 people.

Ingredients

4 boneless, skinless chicken breasts
2 cups frozen corn
1 can (15 oz) black beans, drained and rinsed
1 cup diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup sour cream
1 cup crumbled cotija cheese
Chopped cilantro for garnish
Lime wedges for serving

Instructions

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker.
Add Ingredients: Layer the frozen corn, black beans, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, and pepper over the chicken.
Cook: Cover and cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and easily shredded.

Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
Mix in Creaminess: Stir in the mayonnaise and sour cream until well combined. Add the cotija cheese and mix gently.
Serve: Garnish with chopped cilantro and serve with lime wedges on the side. Enjoy with tortillas or over rice.