Mexican Crack Chicken

Crockpot Mexican chicken that goes creamy instead of saucy. Ten minutes of prep, and the slow cooker does the rest. Dinner solved.

Author: Donna Elick

Servings:

Prep Time10

Cook Time4

Total Time4 10

Ingredients

3 pounds boneless skinless chicken breasts (about 4 large)
4 ounces chicken stock about 1/2 cup
3 tablespoons Mexican seasoning blend store-bought or homemade
1 tablespoon kosher salt
1 teaspoon red pepper flakes
8 ounces cream cheese cut into 1-inch cubes (1 brick)
8 ounces shredded Mexican cheese blend about 2 cups

Instructions

LAYER THE CHICKEN: Place 3 pounds boneless skinless chicken breasts (about 4 large) in a single layer across the bottom of a 6-quart slow cooker. Spread them out so every piece touches the bottom of the crock instead of stacking on top of each other. Chicken that sits flat cooks at the same speed all the way across, so no piece finishes dry while another is still cooking.
POUR IN THE STOCK: Pour 4 ounces chicken stock (about 1/2 cup) evenly over the chicken. The stock will pool in the bottom about a quarter inch deep and the tops of the chicken will stay dry to the touch. That is exactly right. Chicken gives off a lot of its own juice as it cooks, so a small amount of stock here keeps the finished sauce thick and creamy.
SEASON THE TOP: Sprinkle 3 tablespoons Mexican seasoning blend, 1 tablespoon kosher salt, and 1 teaspoon red pepper flakes evenly across the tops of the chicken breasts. Hold your hand about a foot above the crock while you sprinkle so the spices scatter wide instead of landing in one clump. The surface should look evenly dusted in deep red-brown, and you will catch a warm chili and cumin aroma as the seasoning settles.
ADD THE CREAM CHEESE: Cut 8 ounces cream cheese into 1-inch cubes and scatter them across the seasoned chicken. Cubes melt into the sauce evenly, while a whole block dropped in leaves white lumps behind. Cold cream cheese straight from the refrigerator cuts cleanest and holds its shape while you work.
SLOW COOK: Cover and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The chicken is done when it pulls apart with light pressure from a fork, shows no pink in the thickest part, and a thermometer reads 165 degrees F. Keep the lid closed the whole time. Every peek lets heat escape and adds cooking time, so leaving it alone gets you to dinner sooner.
LIFT THE CHICKEN OUT: Open the lid away from your face and give the steam a few seconds to clear before you reach in, because it rises fast and it is hot. Use a slotted spoon to move the chicken from the slow cooker into the bowl of a stand mixer, letting the sauce drain back into the crock as you lift each piece. The chicken will feel soft and give way against the spoon.
SHRED THE CHICKEN: Fit the stand mixer with the paddle attachment and mix on low speed for about 20 to 30 seconds. The chicken falls into strands almost instantly, so keep your eyes on the bowl and stop the moment it looks shredded. A short mix keeps the strands long and tender. For a finer shred, cut the breasts into 1-inch strips across the grain before they go into the bowl. If you would rather skip the stand mixer, an electric hand mixer works right in the slow cooker on low speed, with the beaters kept under the surface of the sauce so it stays in the pot.
STIR IT BACK IN: Return the shredded chicken to the slow cooker and stir until every strand is coated and the cream cheese has disappeared completely into the sauce. The sauce should look smooth, glossy, and pale orange with no white lumps left in it.
MELT THE CHEESE: Sprinkle 8 ounces shredded Mexican cheese blend (about 2 cups) evenly over the surface. Cover and cook 5 to 10 minutes longer, until the cheese melts into a glossy blanket and stretches into strings when you drag a spoon through it.
STIR AND TASTE: Stir the melted cheese all the way through the chicken until the sauce is even and creamy from the top to the bottom of the crock. Taste it and add salt a pinch at a time if it needs it. The sauce should cling to the chicken and hold its shape on a spoon rather than run off.
SERVE: Spoon the chicken over rice, pile it into tortillas or burritos, or tuck it into lettuce wraps. Top with fresh cilantro, diced avocado, or a squeeze of lime.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. The chicken stays at peak quality for about 3 days, when the sauce is still creamy and the chicken is still tender. It is safe to eat for up to 4 days.

REHEATING: Reheat gently in a saucepan over low heat or in the microwave, adding a splash of chicken stock to loosen the sauce and bring back the creaminess.

FREEZING: Freeze cooled chicken in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated when it thaws, which is normal for a cream cheese sauce. A good stir with a splash of chicken stock over low heat brings it right back together.

KETO AND LOW CARB: This recipe is keto as written. Serve it over cauliflower rice, in lettuce wraps, or rolled into low-carb tortillas.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Mexican Seasoning Blend

Nutrition