Ingredients:
2.5 Pounds boneless skinless chicken breasts or thighs
1 recipe green enchilada sauce or a 28-ounce can store-bought sauce
24 ounces chicken broth
1 cup half and half or heavy cream
2 cups Monterey Jack cheese
4 ounces cream cheese, cubed and softened
4 ounces green salsa salsa verde
Salt and pepper to taste
Directions:
Slow Cooker Instructions:
Place chicken, green enchilada sauce, and chicken broth in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Remove chicken, shred, and return to the slow cooker.
Add Monterey Jack cheese, cream cheese, half and half, and green salsa.
Set to warm and stir until cheese is melted.
Season with salt, pepper, and additional salsa or hot sauce to taste.
Serve with avocado, cilantro, green onion, and sour cream.
Instant Pot Instructions:
Cook chicken with 1 cup of broth on high pressure for 8 minutes. Quick release after 10 minutes.
Shred chicken and return to the pot set on sauté medium.
Add remaining broth, enchilada sauce, and salsa. Heat until warm.
Add cheeses and cream, stirring until melted.
Season with salt and pepper. Serve as suggested above.
Stovetop Instructions:
Simmer chicken and broth in a stockpot until chicken is done.
Shred chicken and return to pot.
Add enchilada sauce, cream, cheeses, and salsa. Heat until warm and cheese is melted.
Season with salt and pepper. Serve as suggested above.
Prep Time: 15 minutes Cooking Time: 8 hours Total Time: 8 hours 15 minutes Kcal: 560 kcal Servings: 6
