Yields:
12 Servings
Difficulty: Easy
Ingredients
Adjust Servings
Instructions
-
Add everything but the cream cheese and cheddar cheese to the slow cooker
- Cover and cook on LOW for 6-8 hours.
- Pick out the bay leaves and throw them away.
-
Transfer the chicken breasts to a large cutting board and shred with two forks.
-
Add a few ladles of the broth to a blender, along with the cream cheese. Cover and pulse until smooth. Pour back into slow cooker.
-
Stir in the cheddar cheese, then add the chicken back to the mixture. It's ready to serve.
