Crock Pot Green Enchilada Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2.5 lbs boneless skinless chicken breasts or thighs
02 -
28 oz green enchilada sauce
03 -
24 oz chicken broth
04 -
1 cup half and half or Greek yogurt
05 -
2 cups Monterey Jack cheese, shredded
06 -
4 oz cream cheese, cubed
07 -
4 oz green salsa (salsa verde)
08 -
Salt and pepper to taste
→ Optional Garnishes
09 -
Sliced avocado
10 -
Fresh cilantro
11 -
Sliced green onion
12 -
Sour cream
# Instructions:
01 -
Place chicken, green enchilada sauce, and chicken broth into the Crock Pot. Cook on low for 6-8 hours.
02 -
Remove chicken, shred with two forks, and return to the Crock Pot.
03 -
Add Monterey Jack cheese, cream cheese, half and half or Greek yogurt, and green salsa. Stir well and cook on low for an additional 30 minutes.
04 -
Add salt and pepper to taste.
05 -
Ladle soup into bowls and top with desired garnishes like avocado, cilantro, green onion, and sour cream.