Crockpot Mexican Street Corn Chicken Chili
I’ve said it before but I’ll say it again… crockpot dinners are about so much more than the same old soups and stews! If you fancy using your slow cooker to make life easier tonight but you’re bored of your usual line-up, this is your sign to try my crockpot Mexican street corn chicken chili.
Tender shredded chicken simmers with sweet corn, mild chilies, and warm spices, then gets finished with cream cheese and a squeeze of lime for a rich, cozy chili that tastes like street corn in a bowl. It’s bold and full of flavor, and it’s the recipe you need if you want to shake things up. So fun!
Want more inspiration? Try my crockpot turkey chili, crockpot taco casserole, crockpot Mexican pulled pork, crockpot white chicken chili, and crockpot jambalaya!
Ingredients
At the bottom of this post, you’ll find a printable recipe card and it covers ingredients, measurements, and instructions. Do take a little time to read through the coming sections though, where I’m explaining more about the recipe. I’ve got ingredient notes, pictures from the process, serving ideas, and more hints and tips!
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Chicken breasts: Boneless, skinless breasts cook up tender in the slow cooker and shred easily once done.
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Onion: Adds a savory base that builds flavor as it cooks low and slow.
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Garlic: Brings depth and warmth without overpowering the chili.
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Chicken broth: Keeps the chili flavorful and brothy while the chicken cooks.
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Sweet corn: The star ingredient that gives this chili its Mexican street corn vibe.
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Diced green chilies: Add mild heat and a little tang without making the chili spicy.
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Chili powder: Provides classic chili flavor without dominating the dish.
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Cumin: Adds warmth and that unmistakable Southwest note.
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Smoked paprika: Brings a subtle smokiness that pairs perfectly with the corn and chicken.
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Salt & black pepper: Simple seasoning to balance everything out. Adjust to taste after cooking.
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Cream cheese: Melts into the broth to create a creamy, rich texture without needing heavy cream.
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Lime juice: Added at the end to brighten the chili and balance the richness.
How To Make Crockpot Mexican Street Corn Chicken Chili
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Place the chicken breasts in the slow cooker.
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Add the onion, garlic, broth, corn, green chilies, chili powder, cumin, paprika, salt, and pepper.
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Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
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Remove the chicken, shred it, then return it to the slow cooker.
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Stir in the cream cheese and lime juice until melted and creamy.
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Serve hot with your favorite toppings.
Storage & Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through, stirring occasionally. If the chili thickens as it sits, add a splash of broth when reheating to loosen it back up.
Tips & Tricks
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Stir the cream cheese in gradually so it melts smoothly and blends evenly into the chili.
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Let the chili rest for about 10 minutes before serving. This helps it thicken up and brings the flavors together.
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If you want an extra-creamy texture, give the chili a quick stir once or twice as it rests.
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Taste and adjust seasoning at the end, especially with salt and lime juice, since those flavors can mellow as it cooks.
Substitutions & Variations
Chicken thighs can be used in place of breasts for a richer, slightly more tender result. Vegetable broth works well if you prefer a lighter base. For extra heartiness, stir in black beans once the chicken is shredded. Finish each bowl with cotija cheese and fresh cilantro to really lean into those Mexican street corn flavors!
Serving Ideas
Serve ths one with tortilla chips or warm cornbread for dipping, or keep things simple with a side salad to balance out the richness. It’s also great for topping with all the extras. Think cotija cheese, fresh cilantro, avocado, or a squeeze of extra lime, so everyone can customize their bowl just the way they like it!
Crockpot Mexican Street Corn Chicken Chili
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 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
- 8 ounces cream cheese cubed
- Juice of 1 lime
Instructions
- Place the chicken breasts in the slow cooker.
- Add the onion, garlic, broth, corn, green chilies, chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it, then return it to the slow cooker.
- Stir in the cream cheese and lime juice until melted and creamy.
- Serve hot with your favorite toppings.
If you fancy trying something a little bit different in your crockpot, this is definitely one to add to your list! Cozy, comforting, yet bold and super flavorsome, it’s a great way to bring something fresh to your usual repertoire. As always, I’d love to hear your thoughts and feedback if you make this recipe! You can leave a comment below, and don’t forget to tag me in your pics on Instagram too @slimmingviolet. It makes my day to see them!
