Or if you can multitask, do both
This chicken is suitable for Mexican-style dishes like enchiladas, chilaquiles, or quesadillas.
2 boneless, skinless chicken breasts1 can chicken broth1 onion, quartered1 jar green sauce1 pound pepper jack cheese, shredded1 teaspoon Mexican oregano1 teaspoon chili powder1 bay leaf8 ounces sour cream
Combine chicken, broth, onion, and spices in slow cooker. Cook on low for eight hours. With two forks, shred chicken together with sour cream, about half the jar of green sauce, and half the cheese. Heat in tortillas as desired. Save remaining sauce and cheese for topping.
