Name: Crockpot Mexican Street Corn Chicken Chili Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Mexican
Ingredients: 1½ pounds boneless skinless chicken breasts; 4 cups chicken broth; 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; 8 ounces cream cheese, cubed; Juice of 1 lime

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Introduction

This Crockpot Mexican Street Corn Chicken Chili is a creamy, flavorful twist on classic chili that’s perfect for cozy meals. Packed with tender chicken, sweet corn, and a blend of spices, it’s hearty and comforting with just the right kick.

Two white bowls are filled with a creamy light orange soup that has visible chunks of chicken and small yellow corn kernels mixed in. The soup is topped with bright yellow corn, crumbled white cheese, thin green slices of jalapeño, fresh chopped green herbs, and a few slices of lime placed on top and on the side of each bowl. The bowls sit on a soft checked cloth on a white marbled surface, surrounded by halved bright green limes, two whole green jalapeños, and several triangular yellow corn chips. In the background, there are wooden salt and pepper shakers and a small white bowl filled with crumbled cheese. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place the chicken breasts in the slow cooker.
Step 2: Add the diced onion, minced garlic, chicken broth, sweet corn, diced green chilies, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker.
Step 3: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Step 4: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Step 5: Stir in the cubed cream cheese and lime juice until the cream cheese melts completely and the chili becomes creamy.
Step 6: Serve the chili hot with your favorite toppings such as shredded cheese, cilantro, or avocado.

Tips & Variations

For extra heat, add chopped jalapeños or a dash of hot sauce.
Use frozen corn instead of canned for a fresher taste.
Swap cream cheese for sour cream for a tangier finish.
If you prefer a thicker chili, cook uncovered for the last 30 minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This chili can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A white bowl filled with creamy light orange chicken soup topped with bright yellow corn kernels, white crumbled cheese, and finely chopped green herbs. On top, there are two bright green lime slices and two fresh green jalapeño slices. The bowl sits on a light checkered cloth on a white marbled surface, with some bright yellow tortilla chips nearby and two whole green jalapeños and a halved lime in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra flavor and moisture to the chili.

Do I need to thaw the chicken before adding to the slow cooker?

It’s best to use thawed chicken to ensure even cooking and proper temperature throughout.