Go Back
–+ servings
Print Recipe

Crockpot Mexican Street Corn Chicken Chili

This creamy slow cooker chili combines tender shredded chicken, sweet corn, green chilies, and warm spices for a cozy twist on classic Mexican street corn flavors. Finished with cream cheese and fresh lime, it’s rich, comforting, and easy to make—perfect for weeknight dinners, meal prep, or feeding a hungry crowd.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Servings: 6

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.