You know after cooking for a while it's not hard to realize subbing a few spices can change the flavor of a dishl, you know like cilantro will be a more south of the border flavor and parsley a more Italian flavor. As we're Southwestern kids it's always in our best interest to modify for a little kick and Southwest flavor.
I've been all about the slow cooker with the busy work schedule lately. After looking at so many recipes and trying several it didn't seem too hard to sub an ingredient, ax a few, and come up with a southwestern style ridiculously easy, and we thought ridiculously yummy recipe!
You will need:
2 large chicken breasts
1 can of Herdez Salsa Verde (you could use any, we just like the kick of this one and the bottle is a little larger)
1 package of cream cheese
Place the chicken and salsa verde in the crock pot and cook for 4 hours on high or 8 hours on low. If you go the 8 hour route add a couple tsps of water to the salsa mix so it doesn't dry out.
When you're in the last 30 minutes before eating add the cream cheese. Stir before eating, this will shred your chicken into chunks as it will be very tender.
Serve on top of cooked rice. Garnish with cilantro. Don't tell your guests something this good is this easy.