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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.

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