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In a 6-quart slow cooker add chicken breast, green
enchilada sauce and chicken broth. Cook on low 6
to 8 hours.
Remove chichen and shred. Add shredded chicken,
monterry jack cheese, cream cheese, half and half,
and green salsa to slow cooker. Turn slow cooker
to warm and stir until cheeses are melted. Add hot
sauce or additional salsa to taste.
Serve and enjoy!! Delicious topped with avacado,
green onions, tortilla chips and sour cream.
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