If you’re craving a hearty, comforting dish with vibrant Mexican flavors and a creamy, smoky twist, you’re absolutely going to love this Crockpot Mexican Street Corn Chicken Chili Recipe. It combines tender shredded chicken with sweet corn, spicy chilies, and that irresistible cream cheese tang, all slow-cooked to perfection for layers of flavor that simply melt in your mouth. Whether you’re making it for a cozy weeknight dinner or a crowd-pleasing gathering, this chili is a guaranteed crowd favorite that brings warmth and zest in every spoonful.
Ingredients You’ll Need
The magic of this Crockpot Mexican Street Corn Chicken Chili Recipe lies in its simple yet perfectly balanced ingredients. Each one plays a crucial role, lending the chili its creamy texture, deep spices, and fresh brightness that keeps you coming back for more.
- 1½ pounds boneless skinless chicken breasts: The lean protein base that becomes tender and juicy when slow-cooked.
- 1 small onion (diced): Adds a subtle sweetness and foundational flavor to the chili.
- 3 cloves garlic (minced): Brings aromatic depth and a slight kick to enhance the overall profile.
- 4 cups chicken broth: Provides the perfect savory liquid to meld all ingredients together.
- 2 15-ounce cans sweet corn, drained: Adds natural sweetness and a delightful pop of texture, reminiscent of Mexican street corn.
- 1 4-ounce can diced green chilies: Introduces a gentle heat and authentic southwestern flavor.
- 1 teaspoon chili powder: Infuses warm, smoky spice that defines the chili’s character.
- 1 teaspoon cumin: Adds that earthy, slightly nutty note crucial to Mexican-inspired dishes.
- ½ teaspoon smoked paprika: Brings a deep smokiness that complements the creamy and spicy elements.
- ½ teaspoon salt: Enhances all the flavors, balancing sweetness and spice perfectly.
- ¼ teaspoon black pepper: Provides a gentle heat to round out the seasoning.
- 8 ounces cream cheese (cubed): Melts beautifully to create a rich and creamy texture without overpowering the dish.
- Juice of 1 lime: Adds a zesty brightness that lifts the flavors and keeps the chili fresh.
How to Make Crockpot Mexican Street Corn Chicken Chili Recipe
Step 1: Load the Slow Cooker with Flavor
Start by placing the boneless chicken breasts at the bottom of your slow cooker to form the hearty base. Next, add the diced onion, minced garlic, sweet corn, and diced green chilies to layer in bursts of texture and flavor that will mingle perfectly as the chili cooks.
Step 2: Season and Add the Broth
Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. These spices bring that signature warmth and smokiness that makes this chili feel like a hug in a bowl. Pour in the chicken broth, which will slowly infuse the entire pot with savory richness while keeping everything tender and juicy.
Step 3: Slow Cook and Tenderize
Cover the slow cooker and set it to low for 6 to 7 hours or on high for 3 to 4 hours. This is where the magic happens — the chicken absorbs all those beautiful spices and becomes incredibly tender, while the flavors meld into a cohesive, mouthwatering masterpiece.
Step 4: Shred and Return the Chicken
Once the chicken is fork-tender, carefully remove it from the slow cooker and shred it using two forks. Returning the shredded meat to the pot ensures every bite is packed with flavorful, juicy chicken woven throughout the chili.
Step 5: Finish with Creaminess and Brightness
Stir in the cubed cream cheese and lime juice until the cream cheese melts into a luxuriously creamy sauce that perfectly balances the smoky spices. The lime juice adds a fresh zest that brightens the dish and ties all the flavors together.
Step 6: Serve and Enjoy
This Crockpot Mexican Street Corn Chicken Chili Recipe is best served hot, with all your favorite toppings ready to personalize the experience. It’s satisfying, indulgent, and bursting with bold flavors that will make you come back for seconds, guaranteed.
How to Serve Crockpot Mexican Street Corn Chicken Chili Recipe
Garnishes
The best part about serving this chili is how easy it is to make it your own with simple garnishes. Think fresh cilantro for a herbaceous pop, a sprinkle of cotija cheese for that authentic street corn vibe, diced avocado for creaminess, or a dollop of sour cream to add another layer of richness and cool down the spice.
Side Dishes
This chili pairs beautifully with warm cornbread or tortilla chips for scooping. You can also serve it over steamed rice to soak up the saucy goodness or alongside a crisp green salad to balance the hearty, creamy nature of the chili with some freshness.
Creative Ways to Present
For a fun twist, serve this Crockpot Mexican Street Corn Chicken Chili Recipe in mini bread bowls, turning dinner into a delightful handheld feast. Or turn it into loaded nachos by layering it over chips and topping with cheese and jalapeños, then baking until bubbly and irresistible.
Make Ahead and Storage
Storing Leftovers
Leftover chili stores exceptionally well in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, so it tastes even better the next day. This makes it perfect for meal prep or easy lunches throughout the week.
Freezing
If you want to keep this Crockpot Mexican Street Corn Chicken Chili Recipe on hand for longer, freezing is a great option. Let it cool completely before transferring it to freezer-safe containers or bags. It will keep well for up to three months and thaw easily when you’re ready to enjoy.
Reheating
Reheat the chili gently on the stove over low heat, stirring frequently to prevent sticking, or in a microwave-safe bowl in short bursts, stirring in between. If needed, add a splash of chicken broth to loosen the chili back up and maintain its creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more flavorful, so they make an excellent substitute. Just adjust cooking time if needed to ensure they’re tender enough to shred easily.
Is it possible to make this recipe spicier?
Definitely. Feel free to add extra diced green chilies, a pinch of cayenne pepper, or some chopped jalapeños to ramp up the heat to your liking without losing that classic Mexican flavor.
Can I make this chili without cream cheese?
You can omit the cream cheese for a lighter version, but keep in mind it provides a lovely creamy texture and tang. Alternatively, you could substitute with sour cream or Greek yogurt stirred in at the end.
What can I use as a dairy-free alternative?
For a dairy-free version of this Crockpot Mexican Street Corn Chicken Chili Recipe, try using a dairy-free cream cheese or coconut cream. These options will still give you a creamy consistency while keeping the dish allergy-friendly.
Can I prepare this recipe in advance?
Yes! You can assemble the ingredients in the slow cooker insert the night before, refrigerate it, and start the cooking process the next day. Just make sure to bring the ingredients to room temperature before cooking for even results.
Final Thoughts
This Crockpot Mexican Street Corn Chicken Chili Recipe is a true kitchen hero that delivers big on flavor and comfort with minimal effort. Once you taste the combination of creamy, smoky, tangy, and spicy notes melting together, you’ll want to keep it in your rotation for the ultimate cozy meal. Invite your friends or family to share it, and get ready for everyone to ask for seconds — it’s that good!
Print
Crockpot Mexican Street Corn Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours (on high) or 6-7 hours (on low)
- Total Time: 4 hours 10 minutes (high) or 6 hours 10 minutes (low)
- Yield: 6 servings
- Category: Chili
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Crockpot Mexican Street Corn Chicken Chili is a creamy, flavorful one-pot meal combining tender chicken, sweet corn, and southwestern spices. Perfect for an easy weeknight dinner, this chili uses a slow cooker to develop rich flavors while keeping the cooking process hands-off. The addition of cream cheese creates a luscious, comforting texture paired with a zesty lime finish.
Ingredients
Chicken and Broth
- 1½ pounds boneless skinless chicken breasts
- 4 cups chicken broth
Vegetables and Seasonings
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans sweet corn, drained
- 1 (4-ounce) can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Finish
- 8 ounces cream cheese, cubed
- Juice of 1 lime
Instructions
- Prepare Ingredients: Place the boneless skinless chicken breasts at the bottom of your slow cooker, ensuring they are in an even layer for even cooking.
- Add Vegetables and Seasonings: Add the diced onion, minced garlic, drained sweet corn, diced green chilies, chili powder, cumin, smoked paprika, salt, and black pepper directly into the slow cooker over the chicken. Pour in the chicken broth to cover the ingredients.
- Cook the Chili: Cover the slow cooker with the lid, and cook on the low setting for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and very tender.
- Shred the Chicken: Remove the chicken breasts carefully from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to mix.
- Add Cream Cheese and Lime: Stir in the cubed cream cheese and the juice of one lime into the chili. Continue stirring until the cream cheese has fully melted, making the chili creamy and smooth.
- Serve: Ladle the hot chili into bowls and serve immediately. Add your favorite toppings such as fresh cilantro, shredded cheese, or sour cream for extra flavor.
Notes
- For spicier chili, add diced jalapeños or a dash of cayenne pepper.
- If you prefer a thicker chili, you can mash some of the corn or reduce the broth slightly before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use rotisserie chicken as a shortcut by adding it in the last hour of cooking to heat through and finish the chili.
- Serve with warm tortillas or over rice for a complete meal.
