Ingredients
6
6 servings
- •1.5 pounds skinless, boneless chicken breast halves
- •1 (16 ounce) jar green salsa
- •1 (28 ounce) can green enchilada sauce
Instructions
- Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
- Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.
Nutritional Facts
Per 6 servings
- Calories: 256
- Carbohydrate: 13g
- Fat: 11g
- Fiber: 2g
- Protein: 26g
- Sugar: 3g
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