Ingredients
- 2.5 lbs boneless, skinless chicken breasts or thighs
- 28 oz can green enchilada sauce
- 24 oz chicken broth
- 1 cup half and half (or heavy cream)
- 2 cup Monterey jack cheese
- 4 oz cream cheese, cubed and softened
- 4 oz green salsa (salsa verde)
- salt and pepper to taste
- optional garnish: avocado, green onion, sour cream, cilantro
Instructions
Step One | In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
Step Two | Remove chicken and shred.
Step Three | In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to slow cooker.
Step Four | Add chicken, jack cheese, cream cheese, and green salsa. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.