Crock Pot Mexican ChickenUser Submitted Recipe
1 block cream cheese (I get reduced fat )
1 16 oz. jar salsa verde (I get the Pace brand – it’s sort of yellowy/green color)
5-6 medium-large chicken breasts
Put chicken breasts in bottoms of crock pot (you can even do this when they are frozen). Cut cream cheese in chunks and place over chicken. Pour salsa over this.
Cook on low for 4-6 hours. Shred the chicken with forks. Let sit for 15-20 minutes. Serve over rice. We’ve also put leftovers in tortilla shells with sautéed peppers and onions.
*Note – when you finish cooking this, it will seem really watery. Don’t worry! Once you shred the chicken, it soaks up all of the liquid and becomes thicker.