3 blocks cream cheese
2-3 c. rotisserie chicken
1 can chopped/diced green chiles
1 1/2 c. shredded Monterey Jack cheese (1 and a 1/2 bags)
1 1/2 c. salsa verde (we used Whole Foods brand)
1-2 tbsp. chopped green onions
1 tomato, diced
Shred chicken. Combine all ingredients, except green onions and tomato, in a slow cooker. Cook on low for 1 1/2 hours, or until everything’s melted. Stir. If cheese browns against side of slow cooker, scrape down and stir in. May need to cook a little longer if cream cheese is not fully melted. Once cheese is completely melted turn slow cooker to warm and cover dip with green onions and diced tomatoes. Serve directly from slow cooker to keep warm.
