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Chopped chicken breasts, cheese, black beans, southwest style corn, and a few other pantry favorites come together to make this delicious Slow Cooker Street Corn Chicken. Add this to your next Mexican-inspired meal plan to put a twist on dinner.
If you’re looking for more Tex-Mex style meals to cook, check out my Slow Cooker Pot Roast Nachos and Slow Cooker Enchilada Meatballs.
Table of Contents
Why You’ll Love Mexican Street Corn Chicken
Mexican street corn is traditionally served as corn on the cob (usually on a stick) that has been coated with a variety of ingredients, all of which contribute to it’s iconic flavor. This take on the recipe adds chicken breasts, black beans, and southwest corn – all of which are classic Mexican flavors.
Not only will your whole family enjoy this Mexican street food, but it’s also one that you can whip up for a potluck, game day gathering, or to have on hand for relaxing weekends. Conveniently cooked in the crock pot, the recipe uses a simple dump-and-go method with a quick prep time and a cooking time that’s less than four hours. We also love to make Mexican Shredded Beef.
Recipe Ingredients
- Chicken Breast: You’ll only need about a pound and a half of boneless skinless chicken breasts cut into bite sized pieces.
- Chicken Broth: Helps create the base of the creamy corn mixture.
- Veggies: Diced onion, jalapenos, southwest style canned corn, and a can of drained black beans help add flavor and heartiness to this meal.
- Seasonings: Minced garlic, chili powder, kosher salt, ground cumin, lime juice, and Tajin seasoning.
- Cheese: A package of cream cheese and queso fresco.
- Garnish/For Serving: Lime wedges and chopped cilantro. (See the full recipe in the recipe card below the photos).
Step-by-Step Directions
Step One – Place the chicken, broth, onion, jalapeno, garlic, corn, beans, cream cheese, chili powder, lime juice, salt, cumin, tajin in the slow cooker.
Step Two – Stir the corn mixture, cover, and cook on high for 4 hours or low for 5-6 hours.
Step Three – When cooking time is up, garnish with queso fresco, cilantro and lime wedges (optional), and serve. Enjoy!
How to Serve
- One of the easiest ways to serve this dish is in a bowl topped with crumbled queso fresco, chopped cilantro, and sliced lime wedges.
- Pair it with tortilla chip rounds, scoops, or traditional corn chips.
- You can also serve a helping alongside tacos, enchiladas, and/or fajitas.
Recipe FAQs
Adding jalapenos with the seeds will give it a bigger kick in heat versus not. However, you can always leave these altogether. If you want it spicy, consider adding cayenne pepper too.
Absolutely. Use equal parts and it will turn out just fine. You can also sweeten the dish by using sweet corn.
Add any remaining crockpot street corn to an airtight container and keep in the fridge for up to 4 days. Reheat on the stovetop, in the microwave, or in an oven safe dish until warmed throughout.
More Slow Cooker Mexican-Inspired Recipes
- Slow Cooker Green Chicken Enchilada Soup
- Slow Cooker Salsa Verde Beef
- Restaurant Style Queso
- Slow Cooker Mexican Chicken Soup
- Slow Cooker Chicken Tinga
- Slow Cooker Chicken Tortilla Soup
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Slow Cooker Street Corn Chicken
Ingredients
- 1.5 lbs. boneless skinless chicken breast, cut into bite sized pieces
- 1 cup chicken broth
- ½ cup diced onion
- 2 jalapenos, diced
- 1 Tbsp. minced garlic
- 30 oz. southwest style corn, (two 15-oz. cans)
- 15 oz. can black beans, drained and rinsed
- 8 oz. cream cheese
- 2 tsp. chili powder
- 2 tsp. lime juice
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. tajin seasoning, plus more for serving
- ¼ cup queso fresco
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Place the chicken, broth, onion, jalapeno, garlic, corn, beans, cream cheese, chili powder, lime juice, salt, cumin, tajin in the slow cooker.
- Cook on high for 4 hours or low for 5-6 hours.
- Serve with queso fresco, cilantro and lime wedges.
Sarah’s Notes
- Add any remaining crockpot street corn to an airtight container and keep in the fridge for up to 4 days. Reheat on the stovetop, in the microwave, or in an oven safe dish until warmed throughout.
- One of the easiest ways to serve this dish is in a bowl topped with crumbled queso fresco, chopped cilantro, and sliced lime wedges. You can also serve a helping alongside tacos, enchiladas, and/or fajitas. Pair it with tortilla chip rounds, scoops, or traditional corn chips.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Does this freeze well? I’m looking for dips and other items I can freeze ahead and pull out for dinners during warm weather.
I have not tried freezing this one. Sometimes dairy can separate after being thawed.
Is there anything I could use to replace the Tajin? I have all ingredients to make now with the exception of Tajin……..
You can skip it or add a touch of cayenne.
How many does this serve?
The recipe says ’15 ounce cans (plural) of southwest style corn’ but it doesn’t say how many cans. Is the s a typo? Or do we truly use more than one can?
It’s two cans, thank you!
The recipe says cans of corn; how many cans? 2? 3?
2 cans!