Crock Pot Green Enchilada Chicken Soup

2.5 lbs of boneless skinless Chicken Breasts or thighs

*28 oz can of Green Enchilada sauce

*24oz of Chicken broth

*1 Cup half and half or heavy whipping cream

* 2 Cups Monterey jack cheese

*4 oz cream cheese, cubed at room temp

*4oz Green Salsa ( salsa verde)

*Salt and Pepper to taste

1. In Crock Pot add Chicken breasts or thighs, green enchilada sauce and chicken broth...cook on low for 6-8 hrs

2. About 30 min before serving Remove Chicken and Shred.  the add shredded chicken, Jack Cheese, Cream Cheese, 1/2 and 1/2 and green salsa to crock pot. stir until cheeses are melted. * you can add additional salsa for taste.

3. You can top with sliced avacado, Cilantro, green onion and sour cream and add strips of Crisp tortillas if you like!.

Serve and enjoy😋😋

SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE (From Creme De La Crumb)

INGREDIENTS

• ▢4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
• ▢2 tablespoons butter
• ▢3 teaspoons minced garlic
• ▢2 teaspoons Italian seasoning OR 1/2 teaspoon each dried basil, dried oregano, dried thyme
• ▢1/2 cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
• ▢1 cup chicken broth
• ▢1/2 cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ▢2/3 cup shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
• ▢fresh basil or thyme, for topping
• ▢salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper)

INSTRUCTIONS

• In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
• Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.