Ingredients

450gr Guarda cheese coarsely grated

225gr cooked chiken breasts, diced

225ml sour cream

3 spring onions to garish

chopped fresh coriander

tortilla chips to serve

Method

Put the cheese, chicken and salsa in the slow cooker, stir to mix well, cover and cook on low for 2 hours. Stir in the sour cream, re-coverand cook on high for a furthur for 20 minutes until heated through. Serve hot garished with spring onions and coriander and tortilla chips for dipping.

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