Salsa Verde Chicken Mini Bagel Sliders
Cold weather months call for simple slow cooker recipes, and this one's a crowd pleaser.
1 tablespoon olive oil
3 boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1¼ cup salsa verde
Juice of half a lime
8 ounces cream cheese
1 cup shredded Colby Jack cheese
8 slices Pepper Jack cheese
4 tablespoons cilantro
2. Pour the salsa verde and lime juice over the chicken. Top with cream cheese and cook on high for approximately 3 hours (internal temperature should read 165ºF).
3. While still in the slow cooker, shred the chicken using two forks and stir. Sprinkle in the Colby Jack cheese and let it cook until melted (approximately 2-3 minutes).
4. Lightly toast the mini bagels and place a slice of Pepper Jack cheese on the bottom half of each bagel. Spoon the chicken mixture on top of the cheese and top with the second half of the mini bagel.