1 ½ pounds boneless skinless chicken thighs
1 ½ pounds chicken tenderloins
1 can Rotel diced tomatoes with chilies (mild or regular), drained
½ cup diced white onion
½ cup diced poblano pepper
2 tablespoons corn starch
1 ½ teaspoons Mexican oregano
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon kosher salt
1 teaspoon white pepper
2 teaspoons dehydrated minced garlic
2 teaspoons dehydrated minced onion
2 8-ounce packages cream cheese cut into quarters
1 ½ cups Oaxoca cheese, shredded
1 ½ cups pepper jack cheese, shredded
Chopped cilantro, for garnish
4 ounces Spanish cooked pork chorizo, peeled and diced small, optional
Cooked rice, for serving
Trim chicken thighs of all visible fat.
Remove tendon from tenderloin.
Place the thighs in the bottom of the slow cooker then top with the drained tomatoes and lay the tenderloins over the tomatoes.
Cover the tenderloins with the diced onion and peppers.
In a spice grinder or a small food processor, place the corn starch, oregano, coriander, cumin, chili powder, salt, pepper, minced garlic and minced onion and process into a fine powder.
Sprinkle this over the peppers and onions.
Top with the eight pieces of cream cheese, cover and cook on low for 7 hours or high for 3 ½ hours.
If serving with rice, cook that now.
Once the chicken is done, use two forks and shred, then add in the Oaxoca and pepper jack cheese and heat until melted into the mixture, about 15-20 minutes with slow cooker on high.
Serve with rice and garnish with the optional chorizo and chopped cilantro as garnish.
Alternatively, you could omit the rice and allow guests to use warm flour or corn tortillas with the chicken mixture in the center and rolled.
Keywords: slow cooker crack chicken, crack chicken, slow cooker Mexican crack chicken