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Ingredients
- 8 oz cream cheese
- 1 chilled Deli oven-roasted chicken
- 1 orange, for zest/juice
- 8 oz Monterey (or pepper) Jack cheese
- 1 cup medium salsa verde, divided
- 1 teaspoon ground cumin
- ½ cup mayonnaise
- Tortilla chips (optional)
Steps
- Cut cream cheese into small cubes; place in slow cooker. Shred chicken (breast meat only; about 2 cups). Zest orange (1 teaspoon), then juice (¼ cup). Shred Monterey Jack.
- Add Monterey Jack, chicken, ½ cup salsa verde, cumin, mayonnaise, orange zest, and orange juice to slow cooker. Cover and cook on LOW 2–3 hours until cheese has melted and mixture is 165°F.
- Top with remaining ½ cup salsa verde. Serve with tortilla chips, if using.
Amount per 1⁄12 recipe serving: Calories 260, Total Fat 23g, Sat Fat 9g, Trans Fat 0g, Chol 60mg, Sodium 460mg, Total Carb 5g, Fiber 0g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 10%, Iron 0%, Potassium 0%