• 1 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

Mix 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.