Chicken Salsa Dip

From the kitchen of Lindsay & Ashley Burbee

Ingredients

4 skinless, boneless chicken breasts
1 large jar salsa, hot
1 large jar salsa, mild
4 cups shredded mozzarella cheese
1 large bag tortilla chips

Directions

1. Boil chicken breast on medium heat for about 20 minutes.

2. While chicken breasts are cooking, combine both jars of salsa in Crockpot on high heat.

3. When salsa begins to boil, add shredded mozzarella cheese, stirring occasionally until melted..

4. Once chicken is cooked, remove from pan and shred.

5. Add shredded chicken to salsa and cheese mixture.

6. Serve with tortilla chips.