With such complex flavors, nobody will believe you spent 5 minutes throwing ingredients in a crock pot. Cooked low and slow for 5 hours, you get chicken with fork tender shreddability. Pair with rice for an easy bowl or wrap in tortillas for burritos. Freezer friendly.
Pour chicken stock and salsa verde into the crock pot. Add garlic, olive oil, red pepper flakes, Italian seasoning, salt and pepper. Place pounded chicken breasts on top, flip to coat.
Use fingers to break cream cheese into dollops to cover each breast. Set crock pot to the low setting for 5 hours. Once cooked, the chicken will be very tender and can be shredded with a fork. Excess liquid can be separated or used as a flavorful sauce.
Serve over rice with tortillas or use chicken and sauce for enchiladas. Top with mozzarella cheese.
Burrito Filling: Use this chicken in burritos with rice and freeze. For a quick lunch, simply microwave the burrito.Enchiladas: Separate as much liquid as possible to use as an enchilada sauce. Fill corn tortillas with chicken. Top with sauce and mozzarella cheese. Broil until the cheese is brown. Top with sliced jalapeno. *See recipe here.