- 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
Serve with cut up veggies and tortilla chips.