Description
A simple and flavorful casserole made with tender chicken, salsa verde, and cheese, cooked in a crockpot for easy preparation.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 cups salsa verde
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Place chicken breasts in the crockpot.
- Pour salsa verde over the chicken.
- Sprinkle cumin, garlic powder, salt, and black pepper evenly.
- Cover and cook on low for 6 hours or high for 3 hours.
- Shred the chicken with a fork.
- Stir in half of the shredded cheeses.
- Top with remaining cheese and cilantro.
- Cover and cook for an additional 15 minutes until cheese melts.
Notes
- Use store-bought or homemade salsa verde.
- Adjust spices to your preference.
- Serve with rice, tortillas, or as a filling for tacos.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican