1. Build the Base
Add the chicken, green enchilada sauce, and chicken broth to your Crock Pot.
Cook on low for 6–8 hours until the chicken is tender.
2. Shred the Chicken
Remove the chicken from the pot, shred it with two forks, then return it to the soup.
3. Make It Creamy
Stir in the Monterey Jack cheese, cream cheese, half-and-half (or Greek yogurt), and salsa verde.
Cook on low for another 30 minutes, stirring occasionally, until the soup is smooth and creamy.
4. Season and Serve
Taste and season with salt and pepper as needed.
Ladle into bowls and top with your favorite garnishes.
Tips & Variations
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Extra flavor: Use chicken thighs for a richer taste.
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Adjust the heat: Choose mild or hot enchilada sauce based on your spice preference.
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Make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
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Toppings: Try shredded cheese, jalapeños, tortilla strips, or a squeeze of lime.
✅ Creamy, comforting, and packed with flavor—this Crock Pot Green Enchilada Chicken Soup is sure to become a family favorite!