4 boneless, skinless chicken breasts
1 (16oz) jar salsa verde
1½ c. Monterey jack cheese, shredded (or to taste)
⅓ - ½ c. chopped cilantro (optional)
- Spray Crock Pot with cooking spray. Place chicken breasts evenly over the bottom of the crock pot and cover evenly with salsa verde.
- Cook on high for 2-3 hours or on low for 4-5 hours or until cooked through. About 30 to 60 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro (optional) and serve!
Notes: We had this a couple of months ago and although I remember liking it, I must admit that this recipe did not make a big impression on me. It is not one that we will likely have regularly.
Source: Favorite Family Recipes