Slow Cooker Street Corn Tacos
If taco night and Mexican street corn had a summer baby, this would be it! Tender slow cooker chicken is cooked in salsa verde and taco seasoning until it's fall-apart tender, then piled into warm tortillas and topped with a creamy, tangy street corn salad. It's fresh, colorful, and requires almost no effort—exactly what summer dinners should be.
No Sweat Summer Rating
⭐⭐⭐⭐⭐ Easy
⭐⭐⭐⭐⭐ Family Friendly
⭐⭐⭐⭐⭐ Leftovers
⭐⭐⭐⭐⭐ Budget Friendly
Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
Servings: 6–8
Ingredients
For the Chicken
2 pounds boneless, skinless chicken breasts
1 (16-ounce) jar salsa verde
1 packet taco seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
Juice of 1 lime
2 tablespoons chopped cilantro (optional)
Street Corn Topping
3 cups frozen corn, thawed (or grilled fresh corn cut from the cob)
¼ cup mayonnaise
¼ cup sour cream
½ cup crumbled cotija cheese
1 teaspoon chili powder
½ teaspoon smoked paprika
Juice of ½ lime
2 tablespoons chopped cilantro
Salt and pepper to taste
For Serving
Small flour or corn tortillas
Sliced avocado
Extra cotija cheese
Lime wedges
Cilantro
Hot sauce (optional)
Instructions
Step 1
Place the chicken breasts into your slow cooker.
Sprinkle with the taco seasoning, garlic powder, and onion powder.
Pour the salsa verde over the chicken and squeeze in the juice of one lime.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 2
Remove the chicken and shred with two forks.
Return the shredded chicken to the slow cooker and stir it into the cooking juices so it stays moist and flavorful.
If using cilantro, stir it in just before serving.
Step 3
While the chicken finishes cooking, make the street corn topping.
In a large bowl combine:
corn
mayonnaise
sour cream
cotija
chili powder
smoked paprika
lime juice
cilantro
Season with salt and pepper and refrigerate until ready to serve.
Step 4
Warm the tortillas.
Fill each tortilla with shredded chicken, top generously with the street corn mixture, then finish with avocado, extra cotija, cilantro, and a squeeze of fresh lime.
Serve immediately.
Michelle's Tips
❤️ Chicken thighs also work beautifully and stay extra juicy.
❤️ Fresh grilled corn adds incredible flavor if you're already grilling.
❤️ The street corn topping can be made up to one day ahead.
❤️ Double the chicken and freeze half for quick tacos, burrito bowls, or quesadillas later.
What To Serve With It
Watermelon Cucumber Feta Salad
Cilantro Lime Rice
Black Beans
Tortilla Chips & Guacamole
Fresh Fruit
Margaritas (or sparkling limeade!)
Storage
Store leftover chicken and street corn topping separately in airtight containers in the refrigerator for up to 4 days.
Freeze the chicken (without the toppings) for up to 3 months.
Frequently Asked Questions
Can I use frozen chicken?
For food safety, thaw the chicken completely before placing it in the slow cooker.
Can I make this ahead?
Yes! The chicken reheats beautifully, and the street corn topping tastes even better after a few hours in the refrigerator.
Can I use rotisserie chicken?
Absolutely. Mix shredded rotisserie chicken with warmed salsa verde and taco seasoning for a quick shortcut.
