My mother-in-law hardly eats, but she devoured this dish

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a slow cooker, combine diced chicken, white beans, green enchilada sauce, salsa verde, salt, and pepper.

Step 2

2. Pour in chicken broth to cover the .

Step 3

3. Cook on low for 5-6 hours or on high for 3 hours until the chicken is tender and cooked through.

Step 4

5. In a separate bowl, stir in cornstarch and heavy whipping cream. With this slurry, add to slow cooker. Top with shredded Monterey Jack cheese, and diced cream cheese.

Step 5

6. Cook for an additional 30 minutes until cheese has melted.

Step 6

7. Serve hot and garnish with additional shredded cheese, if desired. Enjoy!