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Homemade Crockpot Mexican Street Corn Chicken photo

Crockpot Mexican Street Corn Chicken

This Crockpot Mexican Street Corn Chicken is a flavor sensation! Tender chicken meets creamy, zesty corn for an unforgettable meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 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
  • 1 cup chopped cilantro
  • 3 ounces crumbled queso fresco

Equipment

  • Crockpot
  • Measuring cups and spoons
  • Cutting Board and Knife
  • Mixing bowl
  • Serving spoon

Method
 

Instructions:
  1. Step 1: Prepare the Chicken: Begin by placing the 2 pounds of boneless skinless chicken breast at the bottom of your crockpot.
  2. Step 2: Season It Up: In a small bowl, mix together the garlic powder, salt, cumin, and chili powder. Sprinkle this seasoning evenly over the chicken.
  3. Step 3: Add the Creamy Components: Add the sour cream, mayonnaise, and cream cheese directly into the crockpot over the seasoned chicken.
  4. Step 4: Toss in the Corn: Pour in the frozen sweet corn, spreading it evenly over the top.
  5. Step 5: Cook It Low and Slow: Cover the crockpot and set it to cook on low for about 6-8 hours or on high for 3-4 hours.
  6. Step 6: Finish and Garnish: Once cooked, shred the chicken directly in the crockpot. Fold in the chopped cilantro and sprinkle the crumbled queso fresco on top.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freeze for longer storage in a freezer-safe container for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.