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This chicken is suitable for Mexican-style dishes like enchiladas, chilaquiles, or quesadillas.

2 boneless, skinless chicken breasts
1 can chicken broth
1 onion, quartered
1 jar green sauce
1 pound pepper jack cheese, shredded
1 teaspoon Mexican oregano
1 teaspoon chili powder
1 bay leaf
8 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.

About The Author

Darren Nakamura

Darren is a scientist during the day. He has been a Destructoid community member since 2006, joining the front page as a contributor in 2011. While he enjoys shooters, RPGs, platformers, strategy, and rhythm games, he takes particular interest in independent games. He produced the Zero Cool Podcast for about four years, and he plays board games quite a bit when he can find willing companions.

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