Aired February 21, 2014
Ingredients1 rotisserie chicken, shredded
1 16-ounce jar fire-roasted salsa
3 cups Monterey Jack cheese, cubed or shredded
3 cups Pepper Jack cheese, cubed shredded
1 4-ounce can diced green chilies
Crudité and/or tortilla chips, for dipping
PreparationMix the shredded chicken and salsa in a 3.5-quart slow cooker vessel. Top with cheeses and green chilies. Cook on low for 2 hours or high for 1 hour.
Serve with cut up veggies and tortilla chips.
Around the Web