1 1/2 pounds boneless/skinless chicken pieces
15.5 ounces chunky salsa
15 ounces chicken broth
8 ounces Monterey or Pepper Jack cheese
Place chicken, salsa and broth in a crock pot.
Cook on low 6 hours or high 4 hours.
Remove and shred chicken. Return shredded chicken to the crock pot.
Add cheese. Cook on low 2 more hours or on high 1 more hour.
Serve as is for a low carb meal.
OPTIONAL TOPPINGS
Crushed tortilla chips
Sour cream
Avocado
Cilantro
Lime wedges
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